LEMON ROASTED TUSCAN CHICKEN

LEMON ROASTED TUSCAN CHICKEN image

Categories Chicken

Yield 8

Number Of Ingredients 11

1/2 cup KRAFT Grated Parmesan Cheese
1 tsp. Italian seasoning
1 broiler-fryer chicken (3-1/2 lb.), cut up
2 Tbsp. olive oil
6 slices OSCAR MAYER Bacon
2 lb. Yukon gold potatoes (about 3 large), cut into 1-1/2-inch chunks
1 red onion, cut into wedges
1 Tbsp. tomato paste
1 Tbsp. balsamic vinegar
1/2 cup chicken broth
1 lemon, sliced

Steps:

HEAT oven to 400ºF. MIX cheese and seasoning. Brush chicken with oil; rub with cheese mixture. COOK bacon in large ovenproof skillet until crisp. Remove bacon from skillet, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. ADD potatoes and onions to drippings in skillet; cook on medium heat 5 to 10 min. or until lightly browned, stirring occasionally. Crumble bacon. Add to skillet with tomato paste, vinegar and broth; stir. Bring to boil, stirring occasionally. Add lemon slices; top with chicken. BAKE 50 min. or until chicken is done (165ºF).