Mike Bailey’s Chicken Thighs and Red Potatoes Bake
NOTE: "Mike" Michael T. Bailey (Edmunds High class of 1960) is the son of my mother's excellent friend, Alma Bailey, R. N. As Mike reported to me, "As executive chef Robert Irvine would say, 'Bam … now we’re talking!'” Mike shared the following with me in August 2013 (Light eaters: Betty and I halve the recipe for the two of us).
Here are the ingredients you will need:
- 6 large bone-in chicken thighs (skin and visible fat removed).
- 1/8-¾ cup ranch dressing (Evin & Betty prefer less).
- 6 slices bacon.
- 1 ½ lbs red potatoes (about 5 or 6 tennis ball size), cut into ½-1 inch chunks.
- 1 small white onion, cut into ¼ inch chunks.
- 1 cup shredded "triple cheddar cheese" (or regular cheddar...your choice).
Mike's Special Note: "I always buy the thighs with skin on and remove myself (heck of a lot cheaper plus doing it yourself leaves bit of fat here and there that adds to the flavor). After I remove skin, I wash thighs under water and then dry by placing in paper towel and squeezing each piece to get rid as much water as possible."
- Pour dressing over cleaned chicken in a bowl & hand mix until all sides covered and then refrigerate for about 30 minutes to marinate.
- Pre-heat oven to 400 degrees.
- Cook bacon in large skillet on medium heat until bacon crisp. Remove bacon and set aside to dry on paper towels. Keep at least 2 Tbsp of bacon grease in skillet.
- Add cut potatoes and onions to skillet and cook for 5 minutes, stirring often to get all ingredients “covered” with bacon grease.
- Remove potato mixture from heat when done, crumble cooked bacon and sprinkle onto potato mixture and mix lightly.
- Dump potato mixture into a 9x13-inch baking dish and spoon out to make a flat mixture in dish.
- Remove chicken from marinade bowl and place chicken thighs on top of potato mixture.
- Place dish in oven on middle rack and bake 55 minutes to 1 hour or until potatoes are tender and chicken is done (165 degrees F).
- Remove baking dish from oven, sprinkle cheese on top of cooked chicken/potatoes, cover dish with tin foil and let rest for 10 minutes.
Mike: "I always cook fresh green beans with this dish … makes for a winning combination of a great meal."
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(posted 14 March 2015)