Made this a couple times with 1/4 oil, Really Good! Last time used 1/4 cup each rice vinegar, sesame oil, soy sauce, and lemon juice and 2 Tbls tarragon and garlic.

This dish is a little labor intensive but well worth it. I made it for my family, including my very fussy MIL, and everyone loved it. If you make a big batch as called for in the recipe it would surely work well for a party. This may not make it into my regular rotation but it's definitely a keeper for when I have a little extra time.

ADDENDUM Feb 27/08: Based on the prep instructions suggested by chef Anel on May 11, 2006, I have changed the rating of this recipe to 5 stars. Following those instructions, this recipe turns out perfect every time now. I keep coming back to this recipe - it is now a family favorite! Original review: For aroma this dish gets a 4 - it smelled fantastic while cooking. For texture, flavor and appearance, the finished dish gets a 2 (I averaged out the rating to an overall of 3). I'm glad I tried this recipe, but probably will not make this dish again.

It was really good. This was the first meal I made for my husband, and he loved it. I just had a mixed up and I used cooking wine insted ot wine vinegar.

I really like the flavors of this, but I did tweak it a little- I used fresh oregano and parsley- it's worth it! Also, I didn't fry the potatoes, that was a little too unhealthy for us- I put potato chunks (with skins) in the pan uncooked, and let them absorb the flavors of the dish. Soooo tasty without the extra fat and calories!

I love this recipe! I use boneless, skinless chicken breasts cut in half that I marinade in the sauce combo (Minus the oil) before baking. As other reviewers have said it is best to pile the potatoes on top so they don't get soggy. I also use baby red potatoes with this, their bitterness paired with the vinegar really works for me. The only reason I gave it four stars is because my husband complains about the vinegar smell EVERY time I make this. He thinks something electrical is burning.

Really good! I used thighs instead of breast, reduced the amount of oil (I used olive oil) by half to avoid it being too greasy, and I used sliced potatoes rather then quartering them, and I will definitely be cooking it again.

This is a good recipe. I have 3 kids 7-12yrs and they ate it all asked for more. I was surprised. I like it myself, wasn't crazy in love with it. But it's, easy and tasty. Thanks

followed recipe except I used chicken breast and olive oil (1/2 of what is called for). Baked in overn for about 40 mns. My husband really liked the flavors. I will make again but definately cut down on the oil that you pour over to 1/4 cup. thanks.

This was pretty good. Not outstanding, although I did fail miserably at frying my potatoes to crispiness. I used half potatoes and half yams, and the yams were an absolutely delicious addition. The acid from the lemon and vinegar really brought out the sweetness of the yams. I think they were the star of the meal!

Loved it! Easy to prepare.

I have made this a few times and at the moment it is my favorite dinner. Yes, it is a bit time-consuming, but soooo worth it! I only had regular vinegar the first time I made this, and I was so happy with the flavorings that I've used it every time. I used much less oil than called for, and basted the potatoes and chicken every 15 minutes. The flavors are wonderful and my husband and daughter love it too! Thanks for this recipe!

Used boneless tenders and red potatoes, also Italian seasoning for the ones called for. Husband and I liked it (good flavors) but would add more lemon, maybe for serving. I don't recommend browning any onion with the potatoes, as they got charred quickly and didn't allow the potatoes to sit flush with the pan.

This was super yummy. I used olive oil instead of veg. oil, and boneless thighs. YUMMMMMMY!

I reduced this recipe to serve 6, using boneless chicken thighs.I had to use balsamic vinegar, and added a couple Tbsp. white wine. It's a good thing I used the boneless chicken... at 1-1/4 hours those potatoes would have been totally burnt and inedible. I baked my dish for only 20 minutes, and I have to say, it was a pretty good meal, but the potatoes really made it... flavor was outstanding. Thanks, Peter.

I made this pretty much just as written. The only thing I did differently was I used minced garlic from a jar rather than garlic cloves. It tasted ok...but nobody in the family thought it was spectacular.

I used Red Wine Vinegar other then that I made it exactly as written. It was great. Tasted even better the next day. Will make again!! Great Base Recipe.

I actually liked this enough for four stars, but my kids didn't like the vinegar "tang" (and I only used half of what was called for) My husband took a few bites and then wouldn't finish. That's rare for him. Us