Instructions: Note 1: Original recipe used minced cilantro Note 2: Original recipe used 1/2 tsp minced peeled gingerroot

To prepare the marinade, in a gallon-size sealable plastic bag, combine the parsley, vinegar, soy sauce, ginger and garlic; add the chicken. Seal the bag, squeezing out the air; turn to coat the chicken. Refrigerate 30 min.

Preheat the oven to 350F. Spray a 10 x 6" baking pan with nonstick cooking spray.

Transfer the chicken and marinade to the pan; add the potato. Bake, covered, until the chicken and potato are partially cooked. Uncover and bake until the chicken is cooked through and the potato is tender, about 15 min longer. Serve the chicken and potato, spooning any remaining pan juices over the chicken.

NOTES : This was very good.

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