Baked Italian Chicken with Potatoes

1. I like to make this recipe with chicken thigh fillets with the skin on because I love the golden brown colour of the skin. But you can use skinless fillets if you wish. This recipe is also great made with other cuts of chicken, like drumsticks and even chicken breast (preferably bone in, skin on!).

2. You can substitute the white wine or red wine vinegar with any other vinegar - ordinary white vinegar, balsamic, sherry vinegar etc. Lemon juice would also be an adequate substitute.

3. If you want to marinate the chicken, mix up the dressing and put it in a ziplock bag with the chicken and marinate it for up to 24 hours. Then follow the instructions of the recipe, using the marinade in the ziplock bag.

4. To cook entirely in oven: I like to par boil the potatoes because when it is roughed up, they suck up the Italian Dressing. However, this can be cooked entirely in the oven i.e. without par boiling the potatoes. To do this, just brown the skin of the chicken lightly, then follow the recipe to place the raw potatoes, cherry tomatoes and pour over the Italian Dressing. Then bake for 45 - 50 minutes, or until chicken and potatoes are cooked through. Top with cheese and bake for 5 minutes until melted.