Reviewed: Feb. 9, 2012

Great recipe! I've made it with russet, red, and sweet potatoes. Best results came from dialing back the oil a bit, using sweet potatoes and subbing thyme for rosemary, as well as adding a bit of oregano and parsley. A crowd-pleaser, through and through.

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Reviewer:

Danimation

Reviewed: Jan. 26, 2012

Loved it, will make again soon!

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Reviewer:

Sherry

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Cooking Level: Expert

Home Town: Fort Pierce, Florida, USA

Living In: Taylorsville, Utah, USA

Reviewed: Jan. 15, 2012

This was delicious.. I'm a newish cook and i never had a chicken come out as cripy or as tasty as this did.. Either the high temperature or the pre-frying it responsible for that.. Regardless i will be cooking it like this from now on! Thanks

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Reviewer:

tolgaek

Reviewed: Dec. 7, 2011

This is my recipe and I apologize to everyone for the amount of oil listed here! I canNOT believe I ever used that much oil, but eh, it was so long ago, who knows? I do know that now I don't use that much. Just a little olive oil for the potatoes, and I spray the pans for the chicken and sausage. And remember that I can't use onion or garlic, but if you want to, I'm sure it will only add to the dish!

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Reviewer:

KATHY S

Cooking Level: Expert

Home Town: Springboro, Ohio, USA

Reviewed: Dec. 4, 2011

The flavors are really good in this recipe. I added chopped garlic and it complemented the other flavors nicely. The only thing I would change for next time is use less oil. It was a little on the swimming side. :)

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Reviewer:

JoJo_0424

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Nov. 23, 2011

Tasty, easy recipe. I used mostly sweet potatoes and bone-in, skin-on chicken breasts. Will definitely make again!

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Reviewer:

DIDOGIRL78

Cooking Level: Intermediate

Home Town: Rocklin, California, USA

Living In: Vallejo, California, USA

Reviewed: Nov. 8, 2011

"Crispy" because its OVER COOKED. Got a second star because it was edible

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Reviewer:

juststartin'

Reviewed: Oct. 3, 2011

4.5 Stars: I prepped earlier in the day, then baked for dinner. The potatoes had browned even though the dish was covered, so in the future I would not add them until right before baking. I think I baked it too long, too, because the chicken was a bit dry. I used no oil during frying. I browned the sliced brats first, then added a little water to the browned bits in the pan for the chicken and potatoes. This gave the chicken a delicious flavor. Chicken broth or wine would have worked well for this as well. It's a great Octoberfest recipe. My husband thinks saurkraut would have been a great side.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Apr. 30, 2011

I thought this was a great idea. I was bored with the idea of grilling or frying brats and someone pointed this recipe out to me. I must admit, I skipped the part where you first fry the meats and taters on the stove. I put the meat and potatoes in a 9x13 casserole and slathered all ingredients with the olive oil and spices and put the dish in the oven for 1 hour @ 375 degrees. I turned the meat and taters once every 15 minutes to get a really nice roasting. Worked perfect. Thank you for a great recipe!!!

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