Bacon Cheddar Chicken Thighs With Potatoes

Yum Print This Post Print This Post

cheddar chicken recipe picture

cheddar chicken recipe picture 2

If you are looking for a simple one dish recipe give this Bacon Cheddar Chicken Thighs and Potatoes recipe a try.

The chicken turns out nice and moist and the salad dressing and bacon used in the recipe gives it a good flavor.

 

Bacon Cheddar Chicken Thighs With Potatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 6 large bone in chicken thighs (skin removed and excess fat trimmed off – I used 4 because of the number I was feeding)
  • ¼ cup Classic Ranch dressing
  • 4 slices bacon
  • 1 ½ pounds red potatoes (about 5 cut into 1 inch cubes)
  • 1 medium onion (cut into ½ inch chunks)
  • 1 cup shredded Triple Cheddar cheese
Instructions
  1. Preheat oven to 400F.
  2. Place chicken in a large shallow dish and pour the dressing over the top. Roll the chicken in the dressing to thoroughly coat. Refrigerate for 30 minute.
  3. In a large skillet while chicken is marinating cook bacon until crispy; set aside on paper toweling to drain. Reserve one tablespoon of the bacon fat in the skillet.
  4. In the now empty skillet with the bacon fat cook the onion and potato over medium high heat for about 5 minutes. ( I cooked the mixture long enough for the potatoes to start to brown)
  5. Crumble the bacon and gently mix it into the potato mixture. Spoon potato mixture into a lightly sprayed 13x9 casserole dish, remove the chicken from the marinade and arrange the thighs on top of the potato mixture. Bake for 55 min to an hour, or until chicken is done.
  6. Sprinkle the cheese over the top and let rest until cheese is melted – serve hot. (I placed the casserole back in the oven for a couple of minutes for the cheese to melt)

Adapted from Kraft Recipes

One Pan Roasted Chicken and Potatoes

Yum Print This Post Print This Post

chicken and potatoes recipe picture

chicken and potatoes recipe picture

This One Pan Roasted Chicken and Potatoes is really close to a one dish meal; just add a vegetable and supper is ready.  This recipe does take a little time to put together because of the marinating time which is at least 2 hours. I didn’t feel like dealing with it the next day so I let it marinade overnight which allowed the seasoning to blend in nicely.

If you’re looking for a hearty and delicious chicken dinner give this one a try.

One Pan Roasted Chicken and Potatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 3 pounds of Mixed Chicken Drumsticks and Thighs
  • 2 teaspoons of Dried Paprika
  • 2 Tablespoons of Fresh Rosemary (leaves stripped from the stem and roughly chopped)
  • 2 teaspoons of Garlic powder
  • 2 teaspoons Onion powder
  • 1½ teaspoons of Dried Thyme
  • 2 teaspoons of Dried Sage
  • 1 Tablespoon of Dijon Mustard
  • ⅓ cup of Olive Oil
  • 3 Tablespoons of Lemon Juice
  • About 12 cloves of Garlic (unpeeled)
  • 1½ pounds of Baby Red Potatoes (halved)
  • Additional Olive Oil to coat potatoes
  • Salt and pepper to taste
Instructions
  1. In a large bowl mix together the olive oil, paprika, onion powder, garlic powder, mustard, sage, thyme, lemon juice, garlic cloves, salt and pepper. Add the chicken and mix until well coated, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
  2. Allow chicken to set at least 10 minutes when removed from the refrigerator. While chicken is resting mix the potatoes with a light coating of olive oil and then mix in the rosemary.
  3. Preheat oven to 425F.
  4. Lightly coat a 13x9 baking dish with cooking spray and arrange the chicken on the bottom along with any leftover marinade. Place the potatoes around the chicken pieces.
  5. Roast for 1 hour or until potatoes and chicken are done. (185F. for the chicken)

Adapted from: Laura in the Kitchen

Peach-Glazed Grilled Chicken Thighs

Yum Print This Post Print This Post

Peach-Glazed Grilled Chicken recipe

Peach-Glazed Grilled Chicken recipe 2

When I first looked at this recipe I thought, It looks OK, but it was much better than that. The peach preserves, fresh peach, along with a little heat from a jalapeno and cayenne pepper turned this dish into a delicious combination of flavors. It does take a little time to prepare because of the brine time, but it is well worth the effort.

Fire up the grill and give this one a try – it’s really good!

 

Peach-Glazed Grilled Chicken Thighs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Grilling
Ingredients
  • 3 pounds bone-in chicken thighs (skin removed) Removing the skin is optional.
  • Salt and pepper
  • 1 cup wood chips
  • 1 cup peach preserves
  • ⅛ teaspoon cayenne pepper
  • 1 (13 by 9-inch) disposable aluminum pan
  • 1 peach, halved and pitted
  • 1 jalapeno chili
  • 2 tablespoons cider vinegar
Instructions
  1. Trim chicken and pat dry with paper toweling. Place chicken in a large bowl and season with 2 teaspoons salt and ⅛ teaspoon of black pepper. Cover bowl with plastic wrap and refrigerate for 1 – 24 hours.
  2. While chicken is in the brine, place wood chips in a pan with cold water and let them soak; at least 15 minutes.
  3. Place wood chips on a large piece of heavy duty aluminum foil folding to form a packet. Cut strips in the top of the foil to release the smoke. Place the packet between the grates and primary burner.
  4. Preheat and prepare grill for high heat; oil grates. Continue heating on high covered until foil packet starts to smoke.
  5. While grill is preheating in a small bowl mix together the peach preserves and cayenne pepper. Spray the disposable pan lightly with cooking spray and spread the preserves mixture over the bottom. Arrange the chicken thighs (skin side down if keeping skin on), jalapeno pepper, and peach halves (cut side up) in the pan.
  6. Peach-Glazed Grilled Chicken prep
  7. Reduce heat to medium and place the pan on the grill opposite the wood chip packet; cook covered for 10 minutes. Flip chicken and turn pan 180 degrees, cover, and continue cooking until thighs reach 170F.
  8. Roll the chicken, jalapeno, and peach peach halves in glaze to coat and then place them on the grill grates. Leave the pan on the grill for a few minutes to caramelize the glaze (if needed).
  9. Grill chicken, peach halves, and jalapeno on one side until nicely browned, flip, and continue grilling until peach halves, jalapeno, and chicken are nicely browned and chicken is 175F. Place chicken back in the pan with the peach glaze, tent with aluminum foil, and let rest for 10 minutes.Peach-Glazed Grilled Chicken grilling9. Remove any loosened skin from the peaches and chop up the peach. Remove the seeds and any loose skin from the jalapeno and cut it into small pieces. Place the cut up peach and jalapeno in a small bowl. Place the chicken on a serving platter and pour the glaze from the pan into the bowl and stir in the vinegar.
  10. Pour glaze over chicken and serve hot.

Adapted from Cooks Country