Serving: 15

Preparation Time: 24 hours

Start to Finish: 26 hours

italian chicken


7 ½ pounds chicken pieces

3 cups Italian dressing (separating)


Place chicken pieces in Ziploc bags. Add equal amount of dressing to each bag

Refrigerate to marinate overnight

Heat oven to 350

Place chicken pieces in single layer on [parchment paper lined sheet, skin side

Cover with plastic and foil. Bake for 1 ½ to 2 hours until thickest piece registers 165

Yield: 6 pounds

Serving ideas: a portion is 3 oz. of meat, not including bones. A breast yields approximately 4 oz. meat. A leg or thigh approximately 1 ½ oz. each.

Garnish with chopped fresh parsley


Thaw/marinate chicken in refrigerator.

Per serving (excluding unknown items): 334 calories; 23g  Fat (64.4% calories from fat); 29g Protein; trace carbohydrate; 0g dietary fiber; 141mg cholesterol; 110mg sodium. Exchanges: 4 lean meat; 2 fat

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust