Bacon-Cheddar Chicken and Potatoes

Ingredients

• 4 slices oscar mayer bacon 
• 1.8 lb chicken thighs bone-in fat removed
• 1 cup triple cheddar cheese shredded with a touch of philadelphia kraft
• 2 Tbsp parsley fresh chopped
• 1  onion cut into 1/2-inch chunks
• 0.3 cup classic ranch dressing kraft
• 1.5 lb potatoes red cut into 1-inch chunks ( 5)

Equipment

• frying pan
• paper towels
• oven
• baking pan

Directions

1. Pour dressing over chicken in shallow dish. Refrigerate 30 min. to marinate.
2. Heat oven to 400F. Cook bacon in large skillet on medium heat until crisp.
3. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet.
4. Drain bacon on paper towels.
5. Add potatoes and onions to reserved drippings; cook 5 min., stirring occasionally.
6. Remove from heat. Crumble bacon.
7. Add to potato mixture; mix lightly. Spoon into 13x9-inch baking dish.
8. Remove chicken from marinade; discard marinade.
9. Place chicken over potato mixture.
10. Bake 55 min. to 1 hour or until potatoes are tender and chicken is done (165F). Top with cheese and parsley.