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.
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