Parmesan Chicken and Potato Bake

Jaime in Winnipeg's Note:

I got this out of the new Kraft What's Cooking magazine. The picture looked wonderful, but the recipe seemed too simple - I didn't really think that it would be all that good. Well, the picture was right - an amazingly good, simple dish. I suggest adding extra potatoes as we fought over them!

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 4 whole chicken legs
• 4 large potatoes
• 1⁄3; cup Italian dressing (I used Italian Dressing Seasoning Dry Mix)
• 1⁄3; cup parmesan cheese

Directions:

1. Pre heat oven to 400 degrees.
2. Cut potatoes into wedges.
3. Place potatoes and chicken into 9 by 13 pan.
4. Pour dressing over chicken and potatoes.
5. Sprinkle parmesan cheese over chicken and potatoes.
6. Bake for 1 hour, or until chicken is cooked through.

Reviews

[juniperwoman]

I made this with boneless, skinless chicken breasts, which were dry even though they were marinated in the dressing for 30 minutes... so I don't think I recommend using them for this recipe. That being said, these are the BEST potatoes I have ever made or eaten. They were fabulous! I used a big package of fingerlings and about 1/6 of a bottle of dressing, adding big chunks of onion, and some sea salt, garlic powder, red pepper flakes, and a Trader Joe's seasoning mix. After baking the potatoes for 1 hour at 400, I baked them for an additional 30 minutes at 450. That made them extra crispy.

[FitWitch]

4 stars vs. 5 only because I didn't actually use the entire recipe. I didn't have any chicken with bones, so I just used the recipe for the potatoes. They were fabulous and will definitely be repeated, and often! I didn't have any Italian dressing, so I made my own with 3 tbs EVOO, roughly the same of white balsamic vinegar, 1 Tbs dried basil, 1 tsp dried oregono, 1 fresh clove of garlic (pressed), and 2 tsp sea salt - into a jar, shake to mix. Excellent and my husband loved these potatoes even more than my usual method!

[Janni402]

This was scrumptious! I Made this recipe last nite using pesto dressing to marinate six chicken thighs for 30 min prior to baking. Just marinating for that short time gave it a great flavor, so longer would be even better. I added onion to the potatos. This dish is reminiscant of one mom used to make; chicken, peas & potatoes, so I added a can of drained peas during the last 10 min of baking to heat through. Adding parmesan set it apart for me, a little for a lot of flavor. Thanx for posting, Jaime.