Reviewed: Jul. 31, 2006

My husband says too much vinegar but I loved it!

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Alison S.

Cooking Level: Intermediate

Living In: Tervuren, Vlaams-Brabant, Belgium

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Reviewed: Jun. 13, 2006

Great meal! My husband and i both loved it. 5 stars and a place in my permanent collection.

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Brittany

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Reviewed: May 11, 2006

I rated this recipe based on how it's written. This can be a delicious recipe with some tweeking. Fry the potatoes with salt and italian seasoning and add chopped onions then finish cooking till golden and reserve oil in a bowl then transfer potatoes to a baking pan. While frying potatoes, fry up chicken pieces of boneless chicken breasts and season with lemon pepper and salt to taste. While all is cooking up, mix all the other ingredients together in the bowl with the oil. Top the potatoes with cooked chicken then drizzle oil mixture over the entire meal. Put in oven for 30 minutes and serve. Make sure to put enough salt to bring out all the flavors before serving. Also, limit the oil, it doesn't have to be a greasy mess, use good judgement here. This turned out great! Family loved it, no left overs.

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chef Anel

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Reviewed: Apr. 15, 2006

This recipe is a little different than one I have had but you can layer the potatoes without frying them and serve with garlic mayo sauce, which is just that!

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THERRERA

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2006

This recipe is ok. The lemon and the various engredients just didn't mix well with me so was not too crazy about the over all flavor/taste. My husband thought it was ok. I tried to follow directions exactly but maybe I went wrong somewhere but I think more so this recipe is just not for our taste buds. It was edible enough to finish the meal but defintely would not make again. Thanks

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THERESA

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2006

I cooked this dish for my family and my boyfriend. Everyone thought it was delicious! I followed a few of the suggestions given by other reviewers (substituted some of the parsley and oregano for Italian seasonings, put the potatoes on top of the chicken so they wouldn't get soggy, etc.). I also marinated the chicken in Italian salad dressing for a couple of hours (all day probably would have been better) and then left some of it on the chicken when I transferred it to the baking pan. My mom thought less lemon juice should have been used and my dad suggested filleting (sp?) the chicken breasts next time so that more of the flavor could be soaked up. Since I used boneless, skinless chicken breasts, I cooked it for 45 minutes (it was perfect). I served it alongside sauteed green beans and it made for a beautiful dish. (I wish I had taken a picture, it looked so much better than the other two pictures with this recipe!) Overall, it was easy to prepare...the only time-consuming parts were the potato prep and dicing the garlic and onions...and it was delicious! I will use it again!

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Emily Johnson

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 10, 2006

OK dish. The potatos ended up being saturated with oil and the vinger taste was a little much mixed with all of that garlic (and I love garlic). The chicken also was a little too mushy, perhaps uncovering it for a bit would be the ticket to fix that. All and all, it was edible and tasted ok but I would not make it again.

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Chef Boy Ar De Angelina

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Reviewed: Mar. 5, 2006

Kids and I did not like and my husband thought it was just okay. Would not make again. I did follow directions to a "T".

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LESLEYfromWI

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Reviewed: Mar. 1, 2006

We love this recipe, it is one that we make a couple of times a month. Only changes is I use boneless, skinless breasts and a pinch of sugar in the sauce. yummy!

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Linda

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Reviewed: Feb. 21, 2006

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.

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CHRISTINE_G

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Reviewed: Feb. 18, 2006

I made this tonight for my family and it was a hit! I did change a couple of things though (just to suit my families taste better)I omitted the wine vinegar and just used white wine. Also, I added a pinch of chili powder and paprika to my sauce mixture that really woke up the flavor without making it hot. I then took someone else's advise from another review and took a dry package of the italian salad dressing mix (sorry forgot brand)and sprinkled it over the top of the potatoes and chicken thighs. My family thought it was great! Thanks again for the great recipe Peter.

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ninelee

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Conway, Arkansas, USA

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Reviewed: Feb. 17, 2006

This might be my new favorite of all time!!! What a delicious meal! I used skinless, boneless breast and baked at 375 for 30 mins. and we had INCREDIBLE results!!!!!!! I want to make it again tomorrow!! I used plain old Italian seasoning and I used less than the recipe called for (based on another reviewer's suggestion), but next time I'm going to use the full amount, it was a tantalizing tease not to use the full amount!!!! (I'm a Jersey girl who knows real and GOOD Italian) YUM!!!!!!!!!!!! I only used as much oil as the potatoes needed to fry to a nice crispy outside. Plus, I made sure to get the potatoes on top of the chicken so that they would stay crispy as it all cooked. This is a delicious dinner! Thanks so much!!

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Jan. 19, 2006

Delicious!

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Joanne

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Reviewed: Dec. 13, 2005

We really didn't like the combination of vinegar and potatoes. The acidity/flavor was too pungent for us. It's a matter of personal preference: my mother would have liked it. She used potatoes with vinegar, also worceshire sauce. Without the vinegar, we would probably have loved it.

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AngelaBeth

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Reviewed: Nov. 15, 2005

Garlic/Lemon sauce had a nice vinegar taste, but on the whole this dish was disappointing.

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sydney

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Reviewed: Oct. 29, 2005

I did not enjoy this - the spices were way too overpowering. I could not taste the garlic or the lemon. If I were to make this at all- I would cut down the amount of dried parsley and oregano to only 1/4 of what the recipe calls for. The underside of the chicken was good because it had little to no spices on it.

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Rennie Rock

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Reviewed: Jun. 1, 2005

Looking for a good recipe that my PICKEY family would eat using thighs. They all ate and asked for more---and not just for the potatoes. I followed the recipe except I decresed the lemon by half, added italian seasoning to the sauce instead of the parsley and fried the potatoes for the first 30 min while the chicken baked. I then added them on top and continued to baste. I did salt them before I added them. Thanks for all of the comments before. They really helped to make this dish my families new favorite.

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CTMOMOF9

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Clinton, Connecticut, USA

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Reviewed: May 7, 2005

This smelled really lovely while it was cooking, but I did not care for the flavor. I'm afraid I'm one of those who won't be cooking potatoes with lemon and vinegar again any time soon.

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HappyApple

Cooking Level: Intermediate

Living In: Reno, Nevada, USA

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Reviewed: Apr. 27, 2005

Loved the potatoes baked this way...they turned out flavorful and crispy-baked. But -- chicken turned out dry & too bland for our taste. Soooooo, if I were to make this again, I would still use the garlic-lemon mixture over the top, but in addition, I would add seasonings to the chicken directly.

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XMASRED

Cooking Level: Intermediate

Living In: Port Angeles, Washington, USA

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Reviewed: Mar. 6, 2005

This may deserve a five star and will try it again with some changes. Used balsamic vinegar instead of wine vinegar. This made the sauce sweet and did not really offset the lemon taste as much I expected. Had a light lemonade taste. Need to work on this or simply try the wine vinegar. Also put in about one tablespoon of Italian dressing powder from a packet (the Good Seasons kind) -- that was delicious. Put skinless/boneless chicken breasts and sauce into oven, then fried the potatoes separately. Added potatoes to the last half hour. That worked splendidly. Potatoes were not soggy and picked up a bit of flavoring from the sauce. All in all, a very good recipe worth trying again to adapt to taste.

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BAKININBUDAPEST

Cooking Level: Expert

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Italian Chicken with Garlic and Lemon

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