Roasted Chicken and Red Potatoes

I don't usually cook with bone-in chicken. Maybe I'm just too lazy to eat around the bone, I don't really know.  But every time I do use it, I always think to myself that I should use it more often.  This chicken was tender and juice and perfect!  And the cheese added on top just made it all the better!  Enjoy!

Roasted Chicken and Red Potatoes
Recipe by Kraft Foods

1/4 cup  KRAFT Classic Ranch Dressing

6 large  bone-in chicken thighs (1-3/4 lb.), skin and visible fat removed

4 slices  Bacon

1-1/2 lb.  red potatoes (about 5), cut into 1-inch chunks

1 onion, cut into 1/2-inch chunks

1 cup  Cheddar cheese

2 Tbsp.  chopped fresh parsley

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.