Entrée

One-Pan Chicken and Potato Bake

average rating

318

rate/review

prep time

5 min

total time

1 hr 5 min

makes

4 servings, 1/4 recipe (335 g) each

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photo by:

kraft

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What You Need

4 bone-in chicken pieces (1-1/2 lb./675 g)

3-1/4 lb. (1.5 kg) baking potatoes (4 large), cut into wedges

1/4 cup Kraft Zesty Italian Dressing

1/4 cup Kraft 100% Parmesan Grated Cheese

Make It

HEAT oven to 400°F.

PLACE chicken and potatoes in 13x9-inch baking dish.

DRIZZLE with dressing; sprinkle with cheese.

BAKE 1 hour or until chicken is done (170°F).

kraft kitchens tips

Serving Suggestion

Serve with a mixed green salad and your favourite Kraft Dressing.

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rating

I have made this recipe many times for myself. I have used different dressings and I have sprinkled some Herbes De Provence for added taste. It has been tender and moist every time.
posted by a cook | on 5/22/2013

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I added carrots and doubled the quantity of potatoes. it was a hit during supper time. My whole family requested to have it again soon.
posted by a cook | on 3/29/2013

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I loved this dish and have passed it on to my friends. It is so simple and also very tasty. I also used pork chops and it was good too
posted by pmoffitt | on 2/13/2013

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I found it very plain. Not enough taste.
posted by shorty_spice | on 2/12/2013

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Yes I have used this one for the longest time..It's fantastic & so easy to make. However I would like to use a different dressing..just not sure what one I could use.
posted by Jennie25 | on 2/10/2013

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Wasn't too fond of this recipe. I found it to taste really bland.
posted by nova_gurl | on 1/29/2013

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I've made this many, many times for a crowd, my family or just for myself. Now that I live alone I make this about once a week using one boneless, skinless breast and one potato. Easy, delicious, one pan supper.
posted by a cook | on 11/5/2012

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I made this recipe for the very first time this past weekend. It is a very easy, delicious recipe that my husband and I enjoyed tremendously. Five minutes before cooking time is over I added carrots, broccoli, and cauliflower drizzled with italian dressing and more Parmesan cheese. The dish looks very colorful .
posted by dtay | on 10/30/2012

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The taste of the zesty Italian and the Parmesan was very subtle. I used bone-in chicken breasts and I added onions and carrots as well. Thought it was pretty good and would recommend trying.
posted by carolpike | on 4/24/2012

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I made this for myself last night, and was it ever good. I followed the recipe and some tips submitted in other reviews; sliced the potatoes into thinner pieces and added some liquid (used chicken broth). I used a chicken thigh with leg attached. Was ready in less than an hour at 425, and the skin on the chicken was brown and crispy, nice and juicy. Will make again for friends or a potluck.
posted by a cook | on 2/22/2012