Reviewed: Sep. 5, 2009

Very easy and tastes great. I'm pretty sure I used more seasoning than it calls for and I put whole cloves of garlic in with the veggies. I used thighs and legs. For the veggies, I added zucchini and sweet potatoes in addition to what's listed here. We all loved it!

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yummynmytummy

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Reviewed: Jul. 19, 2009

I thought it was bland. Maybe I did something wrong.

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NicoleH

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Reviewed: May 28, 2009

We really enjoyed this. I added some extra veggies, cauliflower and mushrooms. I loved the vidalia onions that I used with the potatoes. Delicious!! I omitted the butter on top of the drumsticks. Probably why the skin didn't crisp up very well, but we take the skin off before eating anyway, so not a big deal to us. The kids ate the parts of the skin that were crispy and there weren't any complaints from them. I'll definitely make this again. A great meal to pop in the oven before running the kids to wherever they have to go! Thanks!!

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karenkooks

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Reviewed: Oct. 12, 2008

This dish is wonderful! I took the advice of the others and used TONS of veggies, broccoli, baby carrots, red onions, red, yellow & green peppers. The next time I think I will not use broccoli. I also think I will try sweet onions instead of the red and maybe even apples. You do have to use a TON of seasonings and maybe even marinade the chicken before. BUT oher then that this dish is great. Play with it.

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JVarian

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Reviewed: Jun. 3, 2008

I love to make this. I do a couple of things differently. First, I use quarters and I do leave the skin on. I also do not put very much water in the pan. It makes its own juice. I put a small pat of margarine on each piece of chicken. I also sprinkle creole seasoning or some sort of rub on the entire dish. This gives it a TON of flavor. I put the broth from this dish into freezer bags and use it when a recipe calls for broth. One last thing, use any and all veggies on hand. Some great additions to this are celery, tomatoes, and mushrooms.

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Karen

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Reviewed: Apr. 16, 2008

My sister submitted this recipe and I just wanted to add some good cooking points since we both have been making this for years. To get a really good flavor my husband and I normally add whole garlic cloves, by the time it has cooked an 1 1/2 hrs. the cloves are soft and so sweet they don't even taste like garlic anymore. I alway add a lot of onions and season the chicken with garlic salt and pepper. Parsley is a must. The longer it can cook the better - if you are going to cook over the 1 1/2 hrs. you may want to add a little more water. Take the cover off the last 15 min. to brown the legs and crisp the onion slices a little. Enjoy we alway do.

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Michelle Lynn

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Reviewed: Oct. 29, 2007

a little bland needs more seasoning.

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stacy

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Reviewed: Sep. 25, 2007

O.K. I was hesitant that my kids would not like this BUT THEY DID! They even wanted seconds. Great recipe and easy too.

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Norma

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Reviewed: May 22, 2007

I thought this was very good. I did change some things based on the reviews. I left the skin on the chicken, used red potatoes and omitted the squash. I cooked mine for about 1 hr and 30 minutes to make sure all the veggies were cooked. This came out very well. I served it with sour cream and ketchup. The broth was very good.

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Jasmine

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Reviewed: May 13, 2007

This was okay. Nothing really special...it needed more flavor. I loved how easy it was to prepare though. I'll try it again, but this time I think I'll use chicken broth and not as much of it, and use more spices...maybe marinate the chicken legs...it's a good start and it didn't taste bad, it just wasn't as good as I thought it would be.

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Ashley

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Reviewed: Mar. 26, 2007

My family really enjoyed this recipe. It takes a little time to cook but was very easy to prepare. I changed it just a little. We used leg quarters instead of just the legs and used red potatoes instead of white. Leaving the skin on the chicken and potatoes saves a lot of time. I didn't use baby carrots since we didn't have them and just used regular carrots, cutting them lengthwise and in about 1 inch pieces. We just used the potatoes, carrots and onions. Everything came out very good and the broth from the chicken was delish...it is perfect to dip bread into.

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carlos

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Reviewed: Mar. 26, 2007

Just ok. Not much flavor. I added chicken broth instead of water. Chicken tasted like it was just boiled in the broth. Needed more spices or something. Probably wont make again.

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BOZUE

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 20, 2007

I discovered something about this recipe. While making it for guests who were late I left this in the oven covered with the oven turned off. It probably sat for about 1/2 hour to an hour and when we ate it was falling off the bone. My guests raved about it the entire meal. This is not necessary of course but will make the dish even better. I also noticed that one important part of the recipe was left out....you need to leave the skin on the chicken. I just realized it's not specified in the recipe. That may be while some reviews say it is lacking flavor. Sorry.

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