This is a wonderful and easy dish. The only thing I will change next time is to repalce the cut up potatoes with baby reds because the potatoes really dried out. The liquids give everything a wonderful flavor. I made a wonderful salad of avacado, roma tomatoes, fresh mushrooms, and a sun-dried tomato dressing, yummy!
We thought the spices were too overpowering.
very tasty my friends loved it
We really enjoyed this recipe. I normally don't have bone-in chicken breasts so I used boneless (about 1 lb). As a result I cooked just the potatoes/vegy mixture 1st for about 30 min, stirring a couple times to ensure even cooking & a moist mixture. Then I added the seasoned chicken for remaining cooking time. I found the odd potatoe alittle underdone so I'll chop them into smaller wedges next time. We thoroughly enjoyed this recipe & complimented it with a 'Zesty Mushroom Salad' (with olives etc), Zesty Mushroom Salad. Thanks so much for sharing this delicious recipe.
Easy to make and very flavorful. I used a little more garlic and boneless, skinless chicken breasts. Other than that, everything the same. Will make again. DH absolutely loved this! Thanks for sharing.
Thanks so much for posting this great recipe Kate. I used boneless, skinless chicken breasts and carrots instead of the zucchini as that was what I had on hand. I did not measure the lemon juice, but used the juice from one lemon. I did not have problems with my vegetables (or chicken) drying out like others have and there was lots of liquid left in the bottom of the pan.
Very nice dish. My family likes strong spices so I added quite a bit more lemon pepper. After reading Erwin's review, I added 1 cup of chicken boullion and it turned out nice and moist. My wife wants me to add this dish to the rotation.