Chicken & Roasted Red Potatoes

 

This was pretty freakin yummy! Now I would suggest to defiantly pound out your chicken before marinating it, I normally do but for whatever reason didn't this time. It will defiantly make the chicken very moist and juicy! This has so many yummy flavors in it, its almost overwhelming! LOL!

 

First things first....marinate the chicken in Ranch Dressing. I used chicken tender's, but you could defiantly use chicken breasts as well.

I marinated them over night, but as long as you do a couple hours before would be fine

 

Cube up your potatoes, you could leave the skins on or as I did peel them off.

 

 Fry up some good ole' bacon....after cooked chop up and set aside

 

Throw your cubed potatoes in the pan with your leftover bacon grease

 

Fry up the potatoes until lightly browned on the outside

 

Transfer the potatoes to your greased 9x13

 

 Sprinkle your chopped bacon on top of the potatoes

 

 Then lay your chicken on top of that!!

Then bake it uncovered for about 1 hour

 

Take it out of the oven and make sure your chicken is done. Top with shredded cheese and stick it back in to melt the cheese

 

 After cheese is melted, I pulled it out and sprinkled a little parsley on top. But you could also use chopped scallions. Which would be amazing!!

 

 

Plate it up with some veggies!! It always nice when to sides of your meal are all in one! The casserole has your meat and potatoes and then all you need to make yet is a veggie! Which I did roasted Brussels Sprouts {which will be the next post...keep your eyes peeled}

 

 

 

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-inchchunks                                                                                                                                                                                                         1 cup KRAFT Shredded Triple Cheddar Cheese                                    

2 Tbsp. chopped fresh parsley

Instructions:

Pour dressing over chicken in shallow dish. Refrigerate 30 min. to marinate.

                    
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.
                     
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 min. to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.

Enjoy!!!