Serves 4
90 min
Simple Chicken Thighs and Roasted Red Potatoes
Recipe GLPRb0fee28f8671d9
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.
