Bacon Cheddar Chicken Potatoes

(Courtesy of Kraft)

Ingredients:
1/4 c. classic ranch dressing
6 bone-in chicken thighs (1 3/4 lbs.), skin and visible fat removed
4 slices bacon
1 1/2 lb. red potatoes (about 5), cut into 1 inch chunks
1 onion, cut into 1/2 inch chunks
1 c. shredded cheddar cheese
2 Tbsp. chopped fresh parsley

Directions:
Pour dressing over chicken in a shallow dish.  Refrigerate 30 minutes to marinate.

Heat oven to 400 degrees.  Cook bacon in a 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 minutes, stirring occasionally.  Remove from heat.  Crumble bacon.  Add to potato mixture; mix lightly.  Spoon into 9x13 baking dish.  Remove chicken from marinade; discard marinade.  Place chicken over potato mixture.

Bake 55-60 minutes or until potatoes are tender and chicken is done (165 degrees).  Top with cheese and parsley.