Cheesy Ranch Chicken with Potatoes

• Gluten free

• Meat

  • 2 lbs Chicken thighs, boneless skinless

• Produce

  • 1 tsp Chives, dried
  • 1 1/2 tsp Dill, dried
  • 1 1/2 tsp Garlic powder
  • 2 tbsp Italian parsley, fresh
  • 3/4 tsp Onion powder
  • 1/2 tsp Parsley, dried
  • 1 1/2 lb Red potatoes, medium-sized

• Condiments

  • 1 Ranch dressing

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 1/2 tsp Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 2 tbsp Red wine vinegar

• Dairy

  • 2 cups Mexican cheese blend or cheddar and monterey jack

Found on tasteandtellblog.com

Description

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1½ teaspoons dried dill
• 1 teaspoon dried chives
• ½ teaspoon dried parsley
• 1½ teaspoons garlic powder
• ¾ teaspoon onion powder
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 2 lbs boneless, skinless chicken thighs (can use breasts, if desired)
• 1½ lb medium-sized red potatoes, cut into ¼-inch thick wedges
• 2 cups shredded Mexican cheese blend or cheddar and Monterey Jack
• 2 tablespoons chopped fresh Italian parsley
• Ranch dressing, for dipping

Directions

• Combine all of the marinade ingredients in a gallon-size ziplock bag. Shake to blend. Add the chicken, turn to coat, place in the refrigerator and marinate for 6 to 12 hours, but no more than 24 hours.
• Preheat the oven to 400ºF. Place the chicken on a large rimmed baking sheet. Transfer the potatoes to the bag with the remaining marinade. Press the bag with your hands and coat the potatoes as thoroughly as possible. Transfer the potatoes to the tray with the chicken, squeezing out as much of the remaining marinade as possible. Use your hands to stir the pieces around a bit to make sure everything is coated thoroughly.
• Place the pan in the center of the oven and roast for approximately 20 minutes, until the chicken is cooke through. Remove from the oven, transfer the chicken to a separate dish and loosely tent with foil to keep warm. Roast the potatoes an additional 10 to 15 minutes. Remove from the oven, add the chicken back onto the tray and sprinkle the chicken and potatoes generously with the cheese. Roast an additional 3 to 4 minutes to melt completely. Sprinkle with the parsley. Serve with the ranch dressing for dipping.