1/4 cup ranch dressing
6 large bone-in skinless chicken thighs, visible fat removed
4 slices bacon
1 1/2 lbs red potatoes, cut into 1-inch chunks
1 onion, cut into 1/2-inch chunks
1 cup KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA
2 tablespoons fresh parsley, chopped
1 POUR dressing over chicken in shallow dish. Refrigerate 30 minute to marinate.
2 HEAT oven to 400ºF. Cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 tablespoons 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 minute to 1 hour or until potatoes are tender and chicken is done (165ºF). Top with cheese and parsley.