Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

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!


  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.
Most Helpful

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.

juniperwoman November 09, 2007

I am making this dish tonight. I did, however, change it a bit. I don't like chicken with bone in. I substituted boneless chicken and added Olive oil with my dry mix and a few spices. Write review after I try it.

green.infiniti1974 March 27, 2015

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!

FitWitch March 29, 2010