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Nutrition Facts
Serving Size 1 (563g) Recipe makes 4 servings
Calories 689
Calories from Fat 256		(37%)
Amount Per Serving		%DV
	Total Fat 28.5g	43%
	Saturated Fat 8.1g	40%
	Monounsaturated Fat 10.1g
	Polyunsaturated Fat 7.2g
	Trans Fat 0.2g
Cholesterol 145mg		48%
Sodium 604mg		25%
Potassium 1903mg		54%
Total Carbohydrate 66.8g		22%
	Dietary Fiber 8.1g	32%
	Sugars 4.6g
Protein 41.0g		82%
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Recipe #186835 | 1¼ hours | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Jaime in Winnipeg
Sep 18, 2006

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!

SERVES 4 (change servings and units)

Ingredients

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.

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Featured Reviews for This Recipe

From: Janni402

On Jan 29, 2009

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.

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From: EasternCook

On Jan 9, 2009

I made this tonight and loved it! It was simple and great tasting too. I made up my own Italian dressing and it really made this easy dish something special. I found that some of the potatoes did not get enough of the dressing on them, and therefore lacking taste-wise. So I think next time the only thing I would do differently is to mix everything, except the parmesan cheese, together in a large mixing bowl to coat everything well, then put it all in a pan and sprinkle the cheese on top. This dish is definitely a keeper! Thanks!!

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From: 'lil cooker

On May 4, 2007

Very easy recipe to throw together, it had a pretty good flavor. I would recommend cutting up some onion and/or peppers and adding them to the dish along with seasoning lightly with salt and pepper. Zesty Italian works great to bring out the flavor.

2 people found this review helpful

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From: juniperwoman

On Nov 9, 2007

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.

1 person found this review helpful

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