One-Pan Chicken and Potato Bake

I used boneless, skinless chicken breast.

I marinated the chicken for a few hours before baking. I also added carrots but they were not done baking when the chicken and potatoes were. I also poured extra dressing over all. It was good and simple but nothing special. A much healthier way to eat chicken legs (rather than fried).

nothing special...kinda bland

Tasty and easy, what more could you ask for. Minor changes, added garlic powder, ground black pepper, and some Bell's poultry seasoning. Also added carrots to the potatoes. Excellent weeknight meal. (If you don't think it has enough flavor, marinate it in the Italian dressing for a while first.)

I've been making this for awhile now. Made it last night in fact.Delish and a good go to recipe for my family. I use just a bit more zesty Italian dressing and cheese. I usually use leg quarters with it but have used thighs or bone-in breast.

Followed recipe to a T, thought the meat and potatoes would have a more vibrant taste what with the seasoning, Italian dressing and cheese, it came out bland unfortunately.

very very GOOD and easy!

I AM WATCHING MY CALORIES AND I FIND THAT THIS RECIPE GIVES ME WHAT I NEED WITH WHAT I AM TRYING TO EAT AND COUNTING CARBS AND THE CALORIES THANK YOU JOYCE FROM ILL.

I used legs and marinated overnight in a little more dressing. All in all, we were not that impressed.

Very tasty.I didn't use bone-in chicken, but chicken thighs, and it was totally fine. I followed the advice on previous posts and marinated chicken and vegetables beforehand. Tasted amazing! Also agree with previous posts to baste the chicken and veggies during baking with remaining/extra sauce. However, be careful not to add too much sauce, I had to drain later from going overboard. This prevents everything from getting nice and crispy. I added carrots. Will make again!