This dish takes a bit longer than the recipes I usually toss up here, but this is a stick-to-your-ribs meal that guys like a lot. I’m not a big fan of dark meat when it comes to chicken and turkey, nor is bone-in on my list of faves–except for drumsticks because…drumsticks!
Total Time: 2 Hr. (including marinating)
Prep Time: 30 Min.
Cook Time: 1 Hr. 30 Min.
6 servings
Find a dish the whole family will love when you make Bacon-Cheddar Chicken and Potatoes. Top this dish with parsley for the perfect finishing touch.
What You Need
1/4 cup KRAFT Classic Ranch Dressing
6 large bone-in chicken thighs (1-3/4 lb.), skin and visible fat removed
4 slices OSCAR MAYER Baco
1-1/2 lb. red potatoes (about 5), 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 Tbsp. chopped fresh parsley
Let’s Make It
1 – Pour dressing over chicken in shallow dish. Refrigerate 30 min. to marinate.
2 – Heat oven to 400ºF. 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.
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 13×9-inch baking dish. Remove chicken from marinade; discard marinade. Place chicken over potato mixture.
4 – Bake 55 min. to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.
Kitchen Tips
Tip 1 – Serving Suggestion: Serve with cooked fresh green beans.
Tip 2 – Special Extra: Mix 1/2 tsp. hot pepper sauce with ranch dressing before pouring over chicken.
Want all the nutritional details? CLICK HERE and head over to My Food and Family for more info. Once again, the nudge to share this recipe came from one of my heroes. Tait “Shooter” McCord was a confirmed bachelor for a lot of years before Lauren Reilly stumbled into his life. Lauren can cook, even though she’s a bit of a computer nerd but in her words, “Seriously? The man wants to cook and feed me. Why would I argue?” She has a point. You can read how Lauren ended up on the Ten Most Hunted List and what Tait had to do to keep her safe in MONTANA MOON. I guarantee the tale is an exciting one! Just click on the title or the cover to grab your copy. If you have a Kindle Unlimited subscription, you can read it for free. Inquiring minds want to know? Do you prefer to cook for yourself or have someone cook for you?
Silver James 
Remove the skin and visible fat? But but but that’s where the flavor molecules hide! I’d say go ahead and use white meat, but shorten the bake time. Cook until juices run clear seems like a safe bet. Laze out and use pre-cooked real bacon bits. Other than that, it seems good to go. Yummers.
Once again, I LOVE this book, too. Lauren does have a point, but I’m such a control freak in the kitchen that I rarely let Hubs cook for me. Thanksgiving, because he does amazing things with turkey, and the occasional breakfast. Other than that, the kitchen is mine. All mine. Bwa ha ha.
I totally get that control! I failed with Only. Her idea of a grilled cheese is two pieces of bread with cheese between and microwaved. LG’s idea of fried eggs is…yup, you guessed it–crack the egg on a saucer and stick it in the microwave. He does make good coffee so I can forgive a lot of things. 🤣
Also, I was sorta thinkin’ the same thing about the skin but all these new recipes want to be “healthy.” Yeah…no. Not gonna sacrifice taste if I don’t have to. Right?