Reviewed: Apr. 21, 2012

Yummy!! Adding chicken broth is needed in this dish as other reviewer suggested. I forgotten to add garlic, but still turns out great without it. Definately will be my keeper. Thanks for sharing the recipe Dana Michele.

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Reviewer:

yuki9622002

Reviewed: May 30, 2011

As people have said, I used chicken broth in place of water & I made a delicious gravy with the drippings & more broth. Also added carrots. This is a keeper :).

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3 users found this review helpful

Reviewer:

Dar420

Cooking Level: Intermediate

Home Town: Swedesboro, New Jersey, USA

Living In: Modesto, California, USA

Reviewed: Sep. 3, 2010

Wow! This is an amazing recipe. I cooked it today for my family and it turned out beautifully. Thanks for sharing! :)

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Reviewer:

Love2Cook

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Scranton, Pennsylvania, USA

Reviewed: Aug. 1, 2010

Easy, tasty recipe. I used chicken thighs, left the skin on. Juicy chicken, the fat from the chicken made the potates crispy on the outside. Yum. I only used 1/2 cup water, was thinking about the chicken rendering as it cooked, which helped the potatoes flavor and tender but crisp texture. Loved the herbs!

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6 users found this review helpful

Reviewer:

Peggy Mitchell

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Paso Robles, California, USA

Reviewed: Jul. 18, 2010

This was easy to make and everyone loved it...I didn't have olive oil so I boiled chicken bullion cubes and made a broth for it instead of water. I also used Mrs. Dash Itallian seasoning for the chicken and potatoes ( I am staying with my mother and father in law and it was all I could find.) It was really good though everyone had leftovers and my husband and I made sandwhices out of some of the leftovers. This was one recipe that didn't go to waste. Thanks!!!

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3 users found this review helpful

Reviewer:

bitrswt

Cooking Level: Intermediate

Living In: Harlan, Kentucky, USA

Reviewed: Jun. 22, 2010

I only had chicken breasts and knew they wouldn't add as much flavor as the dark meat, so I threw in a bullion cube. Everybody went back for seconds!! Thanks!

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1 user found this review helpful

Reviewer:

Cucumberly

Reviewed: May 8, 2010

This receipe was pretty good. Both my kids and I had to helpings. I used chicken broth instead of water thou.

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3 users found this review helpful

Reviewer:

bspangler47

Reviewed: Apr. 19, 2010

This was a very good recipe. I tweeked a few things by reading others reviews and adding a few things of my own. Season the chicken w/ Lawry's seasoned salt, garlic powder, onion powder and pepper. I cut the water by 1/2, added minced garlic and oregano to evoo mixture. Sprinkled additional Lawry's over entire dish. Covered w/ alum foil for the remaining 20 mins of cooking which allowed the potatoes to cook through. Removed the alum foil and broiled on high for 8 minutes to crisp the skin of chicken. This dish was a winner!! Check out the completed custom recipe on my channel. The recipe is titled delicious baked chicken and potatoes.

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10 users found this review helpful

Reviewer:

cookingdiva

Cooking Level: Expert

Reviewed: Feb. 28, 2010

chicken was juicy and the skin crispy! My hubby loved it! Thank you for this recipe!

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Reviewer:

kimmy

Cooking Level: Intermediate

Reviewed: Feb. 22, 2010

This is so easy to throw together and my family loves it. I added a few things; like others I used fat free chicken broth instead of water. I mixed the herbs with the EVOO and added 2 chopped cloves of garlic, 1/2 t. pepper, 1/2 t. salt; then coated the potatoes w/ the oil mixture before layering them on the chicken. I also added a thinly sliced onion on the chicken before putting on the potatoes. I used boneless chicken breast just because that's what I had- turned out great!

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26 users found this review helpful