One-Pan Chicken and Potato Bake

I would par-cook the potatoes in microwave...they were still very crunchy after 1hr and 15min in oven. Very tastey and easy to make...the hubby actualy did it all by himself.

I used boneless, skinless chicken breasts for this and red potatoes. It was excellent. My family loved it! Will make again and again.

I loved it. I used Italian House dressing, Small Golden Potatoes and I cooked it about an extra 10-15 minutes and it was perfect!! Will make again and again!!

I used baby red potatoes and sliced them very thin so they cooked fully. I also added shredded parmesan on top when I took off the foil to create a crispy crust.

I boiled my potatoes for 15 minutes drained them then added black pepper and parmesan cheese and followed directions and it was perfect.

made this tonite...chicken was really awesome but will have to figure out something different with the potatoes as they did not cook all the way...was kinda dissapointed with that.

I made this recipe as is, except that I added a little more dressing and took the skin off the chicken first. I thought the flavor was awesome! My kids (ages 3 & 4) loved it! My daughter said that it was the best chicken I ever made! Other reviews said that the potatoes weren't done, so I made sure to make the potato wedges thin. I will definitely make this again!

We loved this recipe. It was delicious and quick! The chicken was moist and flavorful with nice crisp skin (we used thigh and leg pieces). We also prepped the potatoes the night before and let them soak in water overnight to keep them from turning brown. Next time I will use a little less dressing in hopes that the potatoes will be a bit more crispy.

This was recipe was very good. I did subsitute the chicken for boneless and I added more cheese, but all in all it was yum!!!

Very quick and very good. Looked like I had been cooking all day. Really good and chicken was so moist. Linda