Chicken & Roasted Red Potatoes

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 1
Ingredients
what you need1/4 cup KRAFT Classic Ranch Dressing6 large bone-in chicken thighs (1-3/4 lb.), skin and visible fat removed4 slices OSCAR MAYER Bacon1-1/2 lb. red potatoes (about 5), cut into 1-inch chunks1 onion, cut into 1/2-inch chunks1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA2 Tbsp. chopped fresh parsley
Directions
POUR dressing over chicken in shallow dish. Refrigerate 30 min. to marinate.

HEAT oven to 400�F. 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 (165�F). Top with cheese and parsley.

Serving Size: 6 servings

Number of Servings: 1

Recipe submitted by SparkPeople user HAILIESMAMMA.

Servings Per Recipe: 1
Nutritional Info Amount Per Serving
  • Calories: 2,498.0
  • Total Fat: 128.5 g
  • Cholesterol: 489.1 mg
  • Sodium: 4,124.1 mg
  • Total Carbs: 183.9 g
  • Dietary Fiber: 20.2 g
  • Protein: 147.9 g

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