Serves 6
120 min
Chicken & Roasted Red Potatoes
Recipe GLPR4a4c2c24f236d3
Tender bone-in chicken thighs marinated in creamy ranch dressing, baked over crispy bacon and roasted red potatoes with onions, then finished with melted cheddar cheese and fresh parsley. A hearty, satisfying one-pan dinner that's ready in about two hours.
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Ingredients
6 large bone-in chicken thighs (about 1-3/4 lb.), skin and visible fat removed
1/4 cup ranch dressing
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 cup shredded cheddar cheese
2 Tbsp. chopped fresh parsley
Directions
Place the chicken thighs in a shallow dish and pour the ranch dressing over them, turning to coat all sides. Cover and refrigerate for 30 minutes to marinate. Meanwhile, preheat your oven to 400°F.
Heat a large skillet over medium heat and cook the bacon slices until crisp, about 8-10 minutes. Remove the bacon and drain on paper towels, reserving 1 Tbsp. of the bacon drippings in the skillet.
Once cooled, crumble the cooked bacon into bite-sized pieces and set aside.
Add the chopped potatoes and onion chunks to the skillet with the reserved bacon drippings. Cook over medium heat, stirring occasionally, for about 5 minutes until they begin to soften slightly.
Remove the skillet from heat and gently stir in the crumbled bacon. Transfer the entire potato and bacon mixture to a 13x9-inch baking dish, spreading it in an even layer.
Remove the chicken thighs from the marinade and discard the remaining dressing. Arrange the chicken pieces over the potato mixture in a single layer.
Place the baking dish in the preheated 400°F oven and bake for 55 minutes to 1 hour, until the potatoes are very tender and the chicken reaches an internal temperature of 165°F.
Remove from the oven and evenly distribute the shredded cheddar cheese over the top. Sprinkle the fresh chopped parsley over everything and serve hot.
