By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
324 cal · 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.
Comments
All ingredients are standard stock at every Charlotte chain—chicken thighs and red potatoes are budget staples, bacon and cheddar are loss-leaders, and fresh parsley is consistently available. At roughly $1.50 per serving for the protein and dairy, this lands in the weeknight sweet spot, though the ranch dressing packet (if store-brand) pads cost slightly. The stated 120 minutes is misleading; the actual hands-on work is 20 minutes (chop, assemble, season), but 100 minutes is roasting time where the oven does the heavy lifting, so it's honest for a weeknight without requiring your attention at the stove. This reheats solidly in a 350-degree oven, making it excellent for meal prep and next-day lunch boxes, and the combination of chicken, cheese, and bacon will appeal to a family without fussiness.
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