Chicken & Roasted Red Potatoes

"This is a Kraft recipe I found on their website. Although I love chicken thighs, I thought they would be too greasy with this recipe so I used boneless and skinless chicken breasts. This recipe turned out perfect and the family loved it."
 
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photo by Chef Petunia photo by Chef Petunia
photo by Chef Petunia
photo by Plantation Homestea photo by Plantation Homestea
Ready In:
1hr 30mins
Ingredients:
7
Serves:
6
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ingredients

  • 14 cup ranch dressing
  • 6 large bone-in skinless chicken thighs, visible fat removed
  • 4 slices bacon
  • 1 12 lbs red potatoes, cut into 1-inch chunks
  • 1 onion, cut into 1/2-inch chunks
  • 1 cup KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA
  • 2 tablespoons fresh parsley, chopped
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directions

  • POUR dressing over chicken in shallow dish. Refrigerate 30 minute to marinate.
  • HEAT oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 tablespoons drippings in skillet. Drain bacon on paper towels.
  • ADD potatoes and onions to reserved drippings; cook 5 min., stirring occasionally. Remove from heat. Crumble bacon. Add to potato mixture; mix lightly. Spoon into 13x9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.
  • BAKE 55 minute to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.

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Reviews

  1. This recipe was fabulous if you like your meat and potatoes! I used boneless skinless chicken breasts cut into small slices so they were well marinated, and I only had beef bacon, so I used that instead of regular bacon. After frying up the bacon I also used a little chicken broth to deglaze the pan. Then after adding the potatoes I was sure to salt well and add some pepper. The chicken was moist, and there were enough drippings in the bottom of the pan to spoon over the finished product. <br/>This will be going in our monthly meal planner! Great recipe!
     
  2. Love this recipe. I added Franks Buffalo Hot sauce to my ranch dressing marinade. Also added granulated garlic, smoked paprika, and a dash of salt & ground pepper to my potatoes. Yum!
     
  3. I've made this several times. I prefer to leave the skin on the chicken and top each piece with a slice of swiss, so good.
     
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RECIPE SUBMITTED BY

I love food and I love to cook. I enjoy trying new and different foods and ingredients, enjoy traveling, festivals that gear toward food or drink, camping and being with family & friends. I am a serious cookbook and recipe collector, love my felines and try to balance my life to live to it's fullest.
 
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