Simple Chicken Thighs and Roasted Red Potatoes

Name: Simple Chicken Thighs and Roasted Red Potatoes
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 4
Ingredients: 4 slices bacon; 4 to 6 bone-in chicken thighs; 1 cup shredded triple cheddar cheese; 1 medium onion, sliced into ½-inch chunks; ¼ cup ranch dressing; 1½ pounds red potatoes, cut into 1-inch chunks; Salt and pepper to taste

Recipe GLPRb0fee28f8671d9

Main Course

90 min

1082 cal

Servings: 4

Oven

Stovetop

SNAP eligible

Tender bone-in chicken thighs marinated in ranch dressing, roasted over crispy bacon, caramelized onions, and chunky red potatoes, then topped with melted triple cheddar cheese for a comforting one-dish meal.

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Ingredients

4 slices bacon

4 to 6 bone-in chicken thighs

1 cup shredded triple cheddar cheese

1 medium onion, sliced into ½-inch chunks

¼ cup ranch dressing

1½ pounds red potatoes, cut into 1-inch chunks

Salt and pepper to taste

Directions

Place the chicken thighs in a food-grade plastic bag and pour the ranch dressing over them. Seal the bag and massage it with your hands to evenly coat all the chicken. Refrigerate for approximately 30 minutes.
Preheat the oven to 400°F.
In a large skillet over medium-high heat, cook the bacon until it reaches a crispy texture. Transfer the bacon to a paper towel-lined plate to drain, reserving 1 tablespoon of the bacon fat in the skillet.
In the same skillet with the bacon fat, add the red potato chunks and onion. Cook over medium-high heat for 5 minutes, stirring occasionally. Crumble the cooled bacon and fold it into the potato mixture.
Lightly spray a 13×9 inch casserole dish with cooking spray. Transfer the potato and bacon mixture to the dish, spreading it evenly across the bottom. Season with salt and pepper to taste.
Remove the chicken thighs from the marinade, discarding the excess dressing. Arrange the chicken thighs skin-side up over the potato mixture.
Place the casserole in the preheated oven and roast for 45 to 50 minutes, until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh, not touching bone.
Sprinkle the shredded triple cheddar cheese evenly over the top of the chicken and potatoes. Return to the oven or allow the residual heat to melt the cheese, approximately 2 to 3 minutes.
Remove from the oven and let rest for a few minutes to allow the cheese to fully set. Serve hot directly from the casserole dish.

Comments

Grocery List Plus Editorial Staff4

This is a solid weeknight sheet-pan dish with good ingredient availability—bacon, chicken thighs, potatoes, onion, and cheddar are staples at every Charlotte chain, and ranch dressing is ubiquitous. Cost per serving runs around $2.50–$3 depending on bacon quality, driven mainly by the chicken and bacon. The 90-minute claim is honest for roasting time at 400°F, but actual hands-on prep is under 15 minutes, so this is low-effort for families. The main limitation is that it does not reheat gracefully—leftover potatoes get waxy and the cheese congeals—making it best as a same-night meal rather than a packable lunch.