Italian Roasted Chicken and Potatoes

This needs to be used with bone-in chicken pieces and they must be large.  I will give the way to do it with with boneless/skinless chicken breasts or chicken thighs in the notes at the end.  For an easy main dish - this is it!


Italian Roasted Chicken and Potatoes
4 bone in-chicken breasts or 2 bone-in chicken breasts and 2 thigh/leg pieces
4 baking potatoes, cut into thin wedges
1/4 cup of your favorite Italian Salad Dressing (I use Kraft Tuscan)
1/4 cup of Parmesan Cheese with 1/2 teaspoon of Italian Seasoning mixed into it. 
Aluminum foil large enough to fill the pan and fold up over the contents too.


In a large recloseable plastic bag - shake together the chicken and potato wedges with the salad dressing and Parmesan cheese mixture - making sure everything is completely coated.  Place in the aluminum foil lined 9x13 inch pan.  Cover with the foil and bake at 400 degrees for 30 minutes.  Uncover and bake 30 minutes more.  The potatoes should be tender and the juices in the chicken should run clear.


Note:  The way I do this dish with boneless/skinless chicken breasts or boneless/skinless chicken thighs - is to do them separately.  I mix them all together in the same bag and then separate them out and in one small aluminum foil lined baking dish I put the potatoes and bake them covered for 30 minutes and then uncovered for 30 minutes.  For the boneless chicken breast I put them in a foil lined baking dish and cover them and put them back in the refrigerator for 20 minutes.  Then I bake them covered for 20 minutes and uncovered for 20 minutes.  They come out juicy and tender every time.  Warning - your house will smell like pizza and there won't be any.  But you will have a tasty meal with a tossed green salad and maybe some steamed broccoli or roasted green beans.