Crispy Chicken & Parmesan Vegetables

READY IN: 1hr 10mins
Recipe by rusted_essence

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Top Review by marykaia

This was an fast and easy supper. I used chicken thighs with the skin as hubby and daughter would have a fit. I didn't have any red potatoes but used regular potatoes cut into large chunks and also used red and green peppers. Will definately make again.

Ingredients Nutrition

  • 1 lb red potatoes, halved
  • 1 12 lbs skinless chicken leg quarters (4, skin removed)
  • 2 ounces extra crispy Shake-n-Bake (guessing size)
  • 2 cups red peppers (1-1/2-inch about 2 small peppers)
  • 14 cup ranch dressing (KRAFT)
  • 14 cup parmesan cheese (KRAFT 100% Grated)


  1. PREHEAT oven to 375°F Place potatoes in large microwaveable bowl or casserole dish; cover with vented plastic wrap or lid. Microwave on HIGH 7 minute Meanwhile, coat chicken with coating mix as directed on package. Place chicken in half of greased foil-lined 15x10x1-inch baking pan.
  2. ADD peppers, dressing and Parmesan cheese to potatoes; toss to coat. Place in pan next to chicken.
  3. BAKE 40 minute or until chicken is cooked through (180°F) and potatoes are tender.
  5. Substitute
  6. Prepare as directed, using KRAFT Zesty Italian or Sun-Dried Tomato Vinaigrette Dressing.

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