Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch glass or Pyrex baking dish, or coat it with a thin layer of the Italian dressing.
Pat the chicken pieces dry with paper towels. This helps them brown better and keeps the sauce from getting too watery.
Chicken pieces being dried with paper towels
In a large bowl, add the chicken and pour in the creamy Italian dressing. Sprinkle the lemon pepper seasoning evenly over the top.
Toss everything together until every piece of chicken is well coated in the dressing and lemon pepper. The mixture should look thick and glossy.
Chicken coated in creamy dressing and lemon pepper
Transfer the coated chicken to the prepared baking dish, arranging the pieces in a single layer so they’re not stacked on top of each other. Scrape any extra dressing mixture from the bowl over the chicken.
Bake uncovered on the middle rack for 20 minutes. The dressing will thin out and start bubbling around the edges.
After 20 minutes, carefully remove the dish from the oven and use a spoon to baste the chicken with the hot sauce from the bottom of the pan. This helps build that shiny, lemony glaze.
Chicken being basted with lemony pan sauce
Return the dish to the oven and continue baking for another 15 to 20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the edges of the pieces are lightly browned and starting to crisp.
For extra golden, crispy edges, switch the oven to broil on high for 2 to 4 minutes at the very end, watching closely so the sauce and chicken do not burn. You want deep golden spots and a buttery-looking sheen on top.
Let the chicken rest in the hot pan for 5 minutes so the juices settle and the sauce thickens slightly. Serve straight from the baking dish, using a serving fork to lift the pieces and a spoon to drizzle the lemony sauce over each portion.
Variations & Tips
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