Chicken & Roasted Red Potatoes

Recipe by Chef Petunia
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
Advertisement

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.
Advertisement