Chicken & Roasted Red Potatoes Recipe

Name: Chicken & Roasted Red Potatoes
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 2 h
Yield: Makes 6 servings, 1/6 recipe (264 g) each.
Ingredients: 1/4 cup Kraft Calorie-Wise Rancher's Choice Dressing; 6 large bone-in chicken thighs (1-3/4 lb./790 g), skin and visible fat removed; 4 slices reduced-sodium bacon; 1-1/2 lb. (675 g) red potatoes (about 5), cut into 1-inch chunks; 1 onion, cut into 1/2-inch chunks; 1 cup Cracker Barrel Shredded Light Mozza-Cheddar Cheese; 2 Tbsp. chopped fresh parsley

Ingredients

1/4 cup Kraft Calorie-Wise Rancher's Choice Dressing
6 large bone-in chicken thighs (1-3/4 lb./790 g), skin and visible fat removed
4 slices reduced-sodium bacon
1-1/2 lb. (675 g) red potatoes (about 5), cut into 1-inch chunks
1 onion, cut into 1/2-inch chunks
1 cup Cracker Barrel Shredded Light Mozza-Cheddar Cheese
2 Tbsp. chopped fresh parsley

PREP TIME 30m	COOK TIME 1h20m	TOTAL TIME 2h
YIELD Makes 6 servings, 1/6 recipe (264 g) each.

Instructions

1. Pour dressing over chicken in shallow dish. Refrigerate 30 min. to marinate.
2. 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.
3. 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.
4. Bake 55 min. to 1 hour or until potatoes are tender and chicken is done (170ºF). Top with cheese and parsley.

Dinner