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Blend Italian dressing with a stick blender or in an upright blender until emulsified (when the oil is no longer separated and it all looks the same throughout).
Place chicken thighs in single layer, skin side up, into a 9 x 11 roasting pan. It’s fine if they are packed in tightly, just make sure they are in a single layer and not stacked on top of one another.
Cover with Italian dressing, lifting each chicken thigh to make sure sauce is on all sides.
Bake on middle rack of oven at 350 degrees uncovered for 45 - 50 minutes, or until chicken reaches a safe internal temperature (165 F).
If using a broiler safe dish, turn on broiler for 1 - 3 minutes to brown and crisp skin. (Watch carefully to avoid burning).
Garnish with chopped parsley or green onion.