Reviewed: Mar. 28, 2013

Delicious recipe. I removed skin then browned thighs in oven safe fry pan. In addition to recipe I added carrots, some chopped tomatoes with juice and dried basil. I covered fry pan with alum foil and cooked 50 mins. Chicken very tender and great flavor.

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Reviewer:

Slevans

Reviewed: Mar. 11, 2013

This was easy and delicious! I used 5 chicken breasts instead of thighs, and upped the sauce 1.5X. There was PLENTY of sauce this way. I marinated the chicken overnight and added some Italian seasoning to the marinade. I assembled the dish a few hours before cooking for convenience and baked at 375 for about 50 min. Realized later that I forgot to add the garlic, but it was still great! Definitely a keeper!

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Reviewer:

SandyShores

Reviewed: Dec. 28, 2012

I used a lot more potatoes with carrots and mushrooms because I had them. Just a great simple dinner

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Reviewer:

Keeli

Reviewed: Nov. 11, 2010

We followed the advice by other reviewers and used zesty Italian dressing, that didn't seem to add much flavor. Doubling the sauce seemed a bit much, and we believe led to the potatoes taking more time to cook than necessary.

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5 users found this review helpful

Reviewer:

EdPeters1

Cooking Level: Intermediate

Home Town: Uniontown, Pennsylvania, USA

Living In: Alexandria, Virginia, USA

Reviewed: Nov. 1, 2010

Very tasty. I used the zesty Italian dressing, chicken breasts and red potatoes. It was yummy. I only cooked it for 45 minutes.

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6 users found this review helpful

Reviewer:

bmora10

Reviewed: Aug. 25, 2010

I'm single and 60; refuse fast or processed foods. I added a touch of Cajun seasoning and mushrooms. This is top shelf eating!!

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Reviewer:

Dave B

Reviewed: May 17, 2010

This was the easiest recipe and tasted soo good.. I left it in the oven longer without it cover to brown the chicken but it was sooo good even my kids loved it and they are real picky...

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Reviewer:

mrsdirtyred

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Perris, California, USA

Reviewed: Jan. 19, 2010

A really great, flavorful & easy recipe! Tastes even better the next day. I did tweak it a little bit because I had no lime & just for personal preference: didn't have any lime so I squeezed a whole small lemon into it (when finished it didn't taste lemony at all). Used a bit more than a cup of dressing based on other reviews saying it wasn't enough (I'd say 1 1/2 cups is good). I also topped it all w/some smoked paprika which was REALLY good. Next time I will cut the time down to about 45 min. as my chicken was a bit on the dry side. But the leftover dressing in the 9x13 dish helped a lot with that. This recipe is too easy & good to not be a keeper, thank you!

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Reviewer:

Mrs.Pollak06

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: Agoura Hills, California, USA

Reviewed: Jan. 12, 2010

Used chicken breast tenders and roasted red pepper with parmesan Italian dressing. Let marinate in 1/2 sauce for 30 minutes, then covered with remainder. Also skipped lime juice because I didn't have any. I loved it on the chicken but it may have been too much for the potatoes for me and my boyfriend.

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Reviewer:

Jen

Cooking Level: Intermediate

Home Town: Federal Way, Washington, USA

Reviewed: Nov. 18, 2009

The potatoes had nice flavor, but the chicken was kind of bland. Perhaps marinating for some time before putting in the oven would fix that. I cut the potatoes into bite sized pieces, also. Too much liquid left in the pan after - very soupy - I need to find a use for it, as I didn't want to throw it out!

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