Italian Dressing Baked Chicken
Italian Dressing Baked Chicken is a one-pan dinner featuring chicken legs and thighs marinated in Italian dressing, garlic-habanero oil, and layered spices, then baked until juicy with a crispy, golden-brown skin.
Italian Dressing Baked Chicken is a one-pan dinner featuring chicken legs and thighs marinated in Italian dressing, garlic-habanero oil, and layered spices, then baked until juicy with a crispy, golden-brown skin.
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In a large mixing bowl, combine the garlic and habanero olive oil, Italian salad dressing, caramelized onion paste, roasted garlic paste, grilling spice, garlic pepper seasoning, Greek seasoning, and chicken stock. Whisk until well combined to create the marinade.
Lightly season the chicken pieces with a bit more of the grilling spice.
Pour the prepared marinade over the chicken and use your hands to mix thoroughly, ensuring every piece is well-coated.
Cover the bowl and let the chicken marinate in the refrigerator for at least one hour.
Preheat your oven to 375°F (190°C).
Arrange the marinated chicken in a single layer in a baking dish and pour any remaining marinade over the top.
Cover the baking dish tightly with aluminum foil.
Bake for 1 hour and 25 minutes.
Carefully remove the foil and baste the chicken with the juices from the bottom of the pan.
Return the chicken to the oven, uncovered, and broil for an additional 15 minutes, or until the skin is golden brown and crispy.
Serve hot, spooning extra pan sauce over the chicken.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 10–12 minutes with a splash of chicken stock to maintain moisture.
baking dish · aluminum foil
Marinate for at least one hour in the refrigerator. Longer marination (up to 4 hours) will deepen the flavor.
Yes, you can marinate overnight in the refrigerator. The chicken will absorb more flavor, but do not exceed 24 hours as the acidity may begin to break down the meat texture.
Use 1 tbsp minced fresh garlic plus 1/2 tsp onion powder as a substitute, though the depth of flavor will be less concentrated.
The chicken is done when the internal temperature reaches 165°F (74°C) at the thickest part of the thigh. After broiling, the skin should be golden brown and crispy.
Yes, but reduce baking time to 45–50 minutes before broiling, as breasts cook faster and can dry out. Check internal temperature to avoid overcooking.
