Made this tonight and it was great! I added a little fresh ground pepper and a bit of grated parmesan cheese to the recipe and it worked well.

I made the rookie mistake of cutting the potatoes into quarters, and discovered that the potatoes were too big and took a bit longer to cook. Potatoes cut into quarter wedges or smaller pieces would have cooked fully in the set time. Thankfully the Italian dressing in the pan kept the chicken from drying out!

As well, I covered the dish with tin foil for only the first 30 minutes of cooking as I wanted the potatoes to have a bit crisper outside. Everything came out beautifully golden brown and tasted delicious! Your cooking time was exactly right, as chicken reached an interal temperature of 180 degrees in 90 minutes and was moist and tender.

Thanks very much for the recipe -- it's a good one, and SO simple! Exactly what someone like me (a non-cook) needed!