Chicken with Roasted Red Potatoes

Ingredients:

1/4 cup ranch dressing

6 large bone-in skinless chicken thighs, visible fat removed

4 slices bacon

1 1/2 lbs red potatoes, cut into 1-inch chunks

1 onion, cut into 1/2-inch chunks

1 cup kraft Shredded Triple Cheddar Cheese with a Touch of philadelphia

2 tablespoons fresh parsley, chopped

Directions:

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

2 heat oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 tablespoons drippings in skillet. Drain bacon on paper towels.

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.

4 bake 55 minute to 1 hour or until potatoes are tender and chicken is done (165ºF). 

Top with cheese and parsley.