Chicken and Roasted Red Potatoes

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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

How to make it :

POUR dressing over chicken in shallow dish. Refrigerate 30 minute to marinate.
HEAT oven to 400?F. 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.
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 minute to 1 hour or until potatoes are tender and chicken is done (165?F). Top with cheese and parsley. 

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