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 different salad dressings |  before baking |
My mom made this chicken with Wishbone's Italian Dressing in the 1950's (think it was a promo recipe from Wishbone then) ~ and your mother or grandmother probably did too! ** Since I don't usually buy Wishbone, I just substitute whatever oil-based vinaigrette (or a thinner Caesar) salad dressing that I have on hand.
I made 4 big bone-in thighs here, but just adjust the amounts if you're making more or less ~ any chicken parts will work well (including boneless, skinless)
Easiest Baked VINAIGRETTE CHICKEN
1+ lbs. chicken (bone-in or boneless, skinless pieces ~ we like bone-in thighs best)
3/4 cup salad dressing per pound of chicken (any oil-based vinaigrette or a lighter Caesar ~ I like balsamic or sun-dried tomato vinaigrette, or Greek or Mediterranean best)
OPTIONAL: extra Kosher salt and black pepper, per taste
***
I like to marinate the chicken first (can be hours ahead or even overnight in the refrigerator). Line a baking dish with foil (for easier clean-up) and put the chicken into the pan. Pour the dressing on top (use a little spoon to scoop up dressing that slides off and put it back over the chicken). Cover and refrigerate ~ take out about 10 minutes before baking.
Preheat oven to 400. Turn the chicken over (so it's bone-side up) and scoop up any dressing and put it back onto the chicken. (If you want extra salt and/or pepper, sprinkle it on now) ** Bake for 20 minutes. (This is important so that you get some color and crisp to the underside of the chicken.) Then turn the chicken back over (bone-side down); scoop up any dressing around it (or just add more from the bottle) and put on top (add some salt & pepper, if you want). Bake for another 20-30 minutes, or until chicken is golden and cooked through.
NOTE: baking times will vary, depending on the parts you use ~ so turn it over halfway through the cooking time that you're using. Boneless, skinless may be done in 30 minutes total. Thick bone-in breasts may take 5-10 longer than the thighs, on each side.
I made 4 big bone-in thighs here, but just adjust the amounts if you're making more or less ~ any chicken parts will work well (including boneless, skinless)
Easiest Baked VINAIGRETTE CHICKEN
1+ lbs. chicken (bone-in or boneless, skinless pieces ~ we like bone-in thighs best)
3/4 cup salad dressing per pound of chicken (any oil-based vinaigrette or a lighter Caesar ~ I like balsamic or sun-dried tomato vinaigrette, or Greek or Mediterranean best)
OPTIONAL: extra Kosher salt and black pepper, per taste
***
I like to marinate the chicken first (can be hours ahead or even overnight in the refrigerator). Line a baking dish with foil (for easier clean-up) and put the chicken into the pan. Pour the dressing on top (use a little spoon to scoop up dressing that slides off and put it back over the chicken). Cover and refrigerate ~ take out about 10 minutes before baking.
Preheat oven to 400. Turn the chicken over (so it's bone-side up) and scoop up any dressing and put it back onto the chicken. (If you want extra salt and/or pepper, sprinkle it on now) ** Bake for 20 minutes. (This is important so that you get some color and crisp to the underside of the chicken.) Then turn the chicken back over (bone-side down); scoop up any dressing around it (or just add more from the bottle) and put on top (add some salt & pepper, if you want). Bake for another 20-30 minutes, or until chicken is golden and cooked through.
NOTE: baking times will vary, depending on the parts you use ~ so turn it over halfway through the cooking time that you're using. Boneless, skinless may be done in 30 minutes total. Thick bone-in breasts may take 5-10 longer than the thighs, on each side.
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