6
MY
ROUSES
EVERYDAY
NOVEMBER | DECEMBER 2014
PREP:
30 min. │
TOTAL:
2 hours (including matinating │
MAKES:
6 servings
chicken &
roasted
red potatoes
what you need
¼ cup KRAFT Classic Ranch Dressing
6
large bone-in chicken thighs (1¾ lb.),
skin and visible fat removed
4
slices OSCAR MAYER Bacon
1½ lb. red potatoes (about 5), cut into
1-inch chunks
1
onion, cut into ½-inch chunks
1
cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
2
Tbsp. chopped fresh parsley
make it
POUR
dressing over chicken in shallow dish. Refrigerate 30 min. to marinate.
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.
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
13x9-inch baking dish. Remove chicken from marinade; discard marinade. Place
chicken over potato mixture.
BAKE
55 min. to 1 hour or until potatoes are tender and chicken is done (165ºF).
Top with cheese and parsley.
©2014 Kraft Foods
make
something
cheesy
