Lemon Roasted Tuscan Chicken

Ingredients

• 6 slices oscar mayer bacon 
• 1 Tbsp heinz balsamic vinegar 
• 3.5 lb broiler-fryer chicken 
• 0.5 cup chicken broth 
• 1 tsp penzey's southwest seasoning dried italian
• 1  optional: lemon sliced
• 2 Tbsp olive oil 
• 0.5 cup parmesan cheese grated kraft
• 1  onion red cut into wedges
• 1 Tbsp tomato paste 
• 2 lb yukon gold potatoes cut into 1-1/2-inch chunks ( 3 large)

Equipment

• frying pan
• paper towels
• oven

Directions

1. Heat oven to 400F.
2. Mix cheese and seasoning.
3. Brush chicken with oil; rub with cheese mixture.
4. Cook bacon in large ovenproof skillet until crisp.
5. Remove bacon from skillet, reserving 2 Tbsp. drippings in skillet.
6. Drain bacon on paper towels.
7. Add potatoes and onions to drippings in skillet; cook on medium heat 5 to 10 min. or until lightly browned, stirring occasionally. Crumble bacon.
8. Add to skillet with tomato paste, vinegar and broth; stir. Bring to boil, stirring occasionally.
9. Add lemon slices; top with chicken.
10. Bake 50 min. or until chicken is done (165F).