Oven BBQ Chicken and Herbed Fingerling Potato Salad

First, I am excited to post a photo using a different camera setting that I tried out last night.  I had previously tried many different types of lighting, flash settings and focuses, but my photos never accurately reflected the image I was trying to portray.  Lots of times, the plate in front of me looked great and yet the photo looked messy and yucky.  I think that this looks pretty good but I'd really like some input.  Obviously, I am not a photographer and I just use a Sony CyberShot digital camera. What do you think? Do you have any tips or suggestions for a novice to take better food photos?  

Back to the dinner.  Last night I made oven roasted BBQ chicken pieces with an herbed fingerling potato salad and some garlic bread.  I made a very simple no cook homemade BBQ sauce that anyone can whip up in 5 minutes but, should you desire, you could substitute your favorite bottled sauce.  In a bowl, combine 1/2 cup ketchup, 1 tablespoon yellow mustard, 1 tablespoon Worcestershire sauce,  2 tablespoons of brown sugar, splash of orange juice and 1 tablespoon of Asian garlic chili sauce and set aside.  Place the chicken pieces in a large bowl, season with salt and pepper and coat with about 1/2 of the BBQ.  On a lined baking sheet for easy clean up, place the BBQ coated chicken pieces and bake at 375 degrees for about 40 minutes.  During the cooking time, turn and baste the chicken pieces with the BBQ sauce several times.  

Many times I prefer to make a vinaigrette based potato salad because it is a quick fix and is best at room temperature.  No need to make in advance and refrigerate, this potato salad is best when dressed warm to allow the potatoes to absorb the flavors. Place small, whole, unpeeled fingerling or red potatoes in a large pot and cover with cold water.  Cook over simmering water for about 15 minutes or until fork tender.  Drain well and allow to cool until easy to handle.  Cut each potato in half lengthwise and place in a large mixing bowl with chopped sweet onion, celery and fresh parsley (any additional leafy fresh herbs you have on hand would be delicious too such as dill or tarragon).  For the dressing combine 1/4 cup apple cider vinegar, 1/4 olive oil, 1 tablespoon sugar, 1 teaspoon salt and 1/2 teaspoon pepper.  Add to potatoes, while still warm, and toss to coat.  Allow the potatoes some time to absorb the flavors and serve them at room temperature.

Homemade garlic bread is so much more delicious than any from the frozen section in the grocery store and super simple to make.  Combine 1 tablespoon of butter, 1 tablespoon of olive oil, 1 minced clove of garlic, 1 teaspoon of dried oregano and salt and pepper to taste. Spead onto sliced french bread and bake in a 375 degree oven for about 10-15 minutes until butter is bubbly and bread gets crusty.