Prep
15-30 mins
Cook
1 HR 30 MIN
Calories
400
Ingredients
1/4 cup
KRAFT Classic Ranch Dressing
6 large
bone-in chicken thighs (1-3/4 lb.), skin and visible fat removed
4 slices
OSCAR MAYER Bacon
1-1/2 lb
red potatoes (about 5), cut into 1-inch chunks
1
onion, cut into 1/2-inch chunks
1 cup
Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
2 tbsp
chopped fresh parsley
Instructions
Step 1
Pour dressing over chicken in shallow dish. Refrigerate 30 min. to marinate.
Step 2
Heat oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
Step 3
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.
Step 4
Bake 55 min. to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.