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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Reviewed: Feb. 14, 2005

Didn't really like this. The potatoes soaked up all the flavour which left the chicken dry and tasteless. The lemon juice was too overpowering. Smelled great when cooking but that's about it.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Feb. 13, 2005

Good recipe. Nice to have something different. Will make again but cut back a bit on the lemon.

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myphillycheesecake

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Reviewed: Jan. 24, 2005

Excellent. I used olive oil to fry the potatoes. Also i put the chicken in the oven with the lemon juice onion and garlic to start cooking while I browned the potatoes. My family loved the whole dish!! It's a keeper.

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THOSJOYCE

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 17, 2005

I used boneless thighs and they were just okay. Too much garlic for me. The potatoes were too much work and we didn't care for the lemon flavor. Not a pretty dish to serve...needed some color.

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WINDHORN

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Reviewed: Dec. 3, 2004

It's very good. I used 3 pieces of boneless/skinless breasts, laid them at the bottom of a baking dish. Mixed the rest of the ingredients and poured over chicken. I also chopped up 2 jalapenos and topped them over chicken too. It took about 20 minutes to bake.

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MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

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Reviewed: Nov. 23, 2004

This was easy and yummy. My husband isn't a big garlic fan but he loved this recipe.

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KHORROBIN

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Reviewed: Nov. 14, 2004

Delicious!! My husband immediately said,"mmmmmmm" after his first bite! This is very a flavourful and tasty dish. The potatoes was a perfect touch. I used chicken breast and 1 tbsp of minced garlic. I also used 6 little red potatoes and cut them in halves. I only used approx. 1/3 of a cup of extra virgin olive oil to fry the potatoes then I poured the leftover oil on top of the chicken then baked for 1 hour. This is a wonderful recipe, I will definitely make this again. Thank you for sharing this!!

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TYNHEIDS

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 31, 2004

Pretty good, but I will not opt for frying the potatoes in the future. As one other reviewer stated, the lemon/vinegar in the potatoes wasn't the most pleasant. I'll either make the potatoes separate or serve with rice.

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SEANZILLA

Cooking Level: Expert

Home Town: Peterborough, New Hampshire, USA

Living In: Antrim, New Hampshire, USA

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Reviewed: Oct. 23, 2004

This was OK- I will probably make it again, but we won't eat it a lot. It was a little labour intensive for mediochre results, but it was a nice change.

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BRENDABAKER

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Reviewed: Oct. 18, 2004

I made this for a party and it was delicious! It was simple and easy. Most chicken dishes require you to flour and then fry up the chicken. I up'ed the recipe for 15 people and it was a HIT! I will definitely make this again for another party!

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MRCDS269

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Reviewed: Oct. 14, 2004

Chicken was wonderful! The lemon-garlic-onion combo was great. After reading some reviews I cooked the potatoes seperately, so they wouldn't get soggy. Well turns out they didn't, but they were kind of bland. So next time I will add more juice mixture to the potatoes, but still keep them seperate. Also, this recipie takes a lot of prep time (cutting pototes, fresh garlic, etc.) so give yourself time. And my husband likes chicken breast, so I'll use boneless breast next time. In the end, it was a great dinner.

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ANDRAROGERS

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Reviewed: Sep. 30, 2004

OMG!! This is AWESOME! AWESOME! AWESOME!!! I've been looking for this recipe for soooo long!! My grandmother used to make this all the time when I was a child. I loved it then and I love it even more now!! I had no idea how incredibly quick and easy this is!! Chicken comes out moist and juicy and potatoes are crispy and melt in your mouth all at the same time with incredible flavor bursting from everywhere! And it gets even better...The whole family couldn't stop eating this!! This is a MUST TRY RECIPE!! Thank you Peter for the wonderful recipe and for bringing back wonderful memories!! :)

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GIGI9801

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2004

the chicken was good, really lemony in flavour. i didn't like the effect of the lemon-vinegar on the potatoes though, so when i make it next time, i'll probably just have the potatoes baking in a separate dish, so the chicken marinade won't seep in.

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chic cook

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Reviewed: Sep. 4, 2004

I just want to say,mmmm mmmm mmmm this recipe is to die for. It is quick and easy! I really recomend that you try this! Word of advice, the potatoes take a little long to brown. Make sure that you brown them enough to be crispy. Also place the potatoes on top of the chicken or they will become soggy. Be sure to put enough of the dressing on the poatoes and chicken smother it all around! Another word of advice... If you have a hungry family double up the amount of servings the (one) little chicken thie if kind of small.If you make this dish you will be number one in your familys book for quite a while.ENJOY!

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COOKINMAMMA1

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Reviewed: Jul. 28, 2004

My boyfriend loves lemon chicken but I am not a huge fan...however, I am a die-hard lover of garlic so I thought that this would be a good compromise for the two of us. This chicken tastes incredible! I finally found a lemon chicken that I love! The only downside is that the potatoes take quite a bit of time. My suggestion to other people who are wanting to try this recipe would be to make sure that the potatoes are on top of the chicken when you bake it - otherwise, they can get pretty soggy! I made this for a family dinner and my father, who usually refuses to even try new things, tasted this and loved it. Thanks so much for this fantastic recipe!

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Blaireli

Cooking Level: Expert

Living In: Grove City, Ohio, USA

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Reviewed: Jul. 27, 2004

This was so good! We had chicken and potatoes and I wasn't sure what to cook and this was perfect. The potatoes, in particular, were great, cooked well and full of flavor. I have made this twice now; the second time I added italian dressing to the liquid mix instead of red wine vinegar. Definitely one of our new favorite dinners!

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CAJUNSGIRL

Cooking Level: Intermediate

Home Town: Geneva, New York, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 22, 2004

This was AWESOME...my hubby loved it...and had seconds!!! and the aroma in the house is wonderful!! thank you

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NANASOOP

Cooking Level: Expert

Home Town: Malden, Massachusetts, USA

Living In: Woburn, Massachusetts, USA

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Reviewed: Jul. 17, 2004

Excellent, and even better as a leftover. Deep-fryig the potatoes was a bit of a hassle as an extra step, but they were very good.

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BMKANE

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Reviewed: Jun. 9, 2004

I made this recipe using boneless chicken breasts and left over baked potatoes. I quartered and fried the potatoes to make them a little crispy using less oil than stated. I followed the recipe but cooked it for about 35 minutes only since I was using boneless chicken and pre-baked potatoes. Next time I would ensure that the potatoes are placed on top as some of them got a little mushy from sitting in the sauce too long. It was a very flavorful recipe with great aroma.

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SASPIRILLA

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Italian Chicken with Garlic and Lemon

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