All Recipes

Bacon-Cheddar Chicken and Potatoes

Prep

15-30 mins

Total

2 HRS

Servings

6 Servings

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.

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