FROM MY KITCHEN | Zesty Italian Chicken

My wonderful DH can be a bit of a picky eater. 
He dislikes chicken (yard bird as he calls it) with a passion, so trying to get him to eat it can be a bit of a challenge. He will eat my chicken wings, chicken alfredo every  now and then, he will eat the hell out of my white chili (which I only make once a year), and every blue moon he will eat fried chicken.
Well, the other day I had a taste for baked Italian Chicken, which we have had before ( made by someone else), DH didn't really care for it, BUT that is what I wanted, so that's what I made.
you know what?
Plus it is one of the easiest dishes to make.
I am tempted to make this in my crockpot the next time around . . . if I can fit all the chicken in there!
chicken - skinless boneless, with skin and bones, whatever your preference or whatever you have on hand, I used 6 thighs, 6 drumsticks and 6 wings, plus I prefer it with the skin and bones
1 - 16oz bottle of Italian dressing

*Preheat oven to 350 degrees
*Rinse chicken
*Poke holes in chicken with a fork (this helps the dressing sip into chicken)
*Place chicken in deep 9x13 pan
*pour all 16oz of dressing over the chicken

*Cover with ten foil and bake for 2 hours
*after 2 hours, remove foil, check to make sure chicken is done, then place back in oven uncovered for 30 minutes to brown.
Serve over rice, make sure to drizzle some of the yummy juices over it too, and your favorite veggie.

This was fall off the bone, YUM YUM GOOD!!!

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