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Chicken and Potatoes
1/4 cup ranch dressing
6 large bone-in chicken thighs, skin and visible fat removed
4 slices vacon
1-1/2 lb red potatoes (about 5), cut into 1-inch chunks
1 onion, cut into 1/2-inch chunks
1 cup shredded triple cheddar cheese
6 tbs cream cheese
2 tbs chopped fresh parsley
Pour dressing over chicken in shallow dish. Refrigerate 30 min to marinate.
Heat oven to 400º. Cook bacon in large skillet on medium heat until crisp.Remove bacon from skillet, reserving 1 tbs 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 13×9-inch baking dish. Remove chicken from marinade.
Discard marinade. Place chicken over potato mixture. Place 1 tbs cream cheese on each chicken thigh.
Bake 55 min to 1 hour or until potatoes are tender and chicken is done.Top with shredded cheese and parsley. Serves 6
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