Sharing is caring!

I don’t recall if I first saw my mother or a relative use salad dressing while cooking meat as a child but I do know that I took that cooking tip / trick with me well into my adulthood. Cooking with oil based salad dressing is a game changer. It acts as a quick , no fuss marinade and really takes the flavor up on your meats.

This recipe is for my Italian dressing whole chicken and it is absolutely delicious. Serve this with mashed potatoes and a green veggie and you will have a top tier dinner.

My favorite Italian dressings come from Ken’s Steakhouse and Wish Bone, but feel free to use your favorite brand.

As always if you make this let me know what you think!

Serves 4

Ingredients

1 whole chicken (3-4 pounds), cut spatchcock style

2 teaspoon adobo all purpose

2 teaspoon garlic powder

2 teaspoon onion powder

2 teaspoon paprika

1/2 teaspoon cayenne pepper

1/2 cup Italian dressing ( I used the Ken’s Steakhouse brand )

1/2 large onion , cut into chunks (optional)

1 medium red bell pepper , cut into chunks (optional)

1 medium orange red bell pepper , cut into chunks (optional)

Fresh parsley (optional garnish )

Instructions

1. Preheat oven to 375 degrees

2. Season side 1 (bottom of the spatchcock / butterflied chicken ) with 1 teaspoon all purpose, 1 teaspoon garlic powder , 1 teaspoon onion powder, 1 teaspoon paprika, and 1/4 teaspoon cayenne

3. Season side 2 of the Chicken (top of the spatchcock / butterflied chicken ) with with 1 teaspoon all purpose, 1 teaspoon garlic powder , 1 teaspoon onion powder, 1 teaspoon paprika, and 1/4 teaspoon cayenne

4. Arrange chopped red bell pepper , orange bell pepper , and red onion around the chicken

5. Pour Italian dressing over the chicken

6. Bake chicken for 1 hour and 10-20minutes (adjust accordingly to size of your chicken ) until fully cooked – make sure you baste the chicken every 20 minutes with the pan juices to keep it juicy

7. Remove from oven and let it rest for 5-8 minutes

8. Garnish with fresh parsley , serve, and enjoy !

Baked Italian Dressing Whole Chicken

Baked Italian Dressing Whole Chicken

Easy-to-prepare baked Italian dressing whole chicken recipe, the juicy and tender chicken is infused with the classic Italian flavors of garlic, rosemary, and thyme, creating a mouth-watering aroma that will fill your kitchen. The dressing serves as the perfect marinade, keeping the chicken moist and flavorful, while also adding a crispy and savory texture to the skin
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 556
Ingredients Method

Ingredients
  

  • 1 Whole chicken (3-4 pounds), cut spatchcock style
  • 2 teaspoon Adobo all purpose
  • 2 teaspoon Garlic powder
  • 2 teaspoon Onion powder
  • 2 teaspoon Paprika
  • 2 teaspoon Cayenne pepper
  • 1 cup Italian dressing ( I used the Ken’s Steakhouse brand )
  • ½ Large red onion , cut into chunks
  • 1 Medium red bell pepper , cut into chunks
  • 1 Medium orange red bell pepper , cut into chunks
  • Fresh parsley (optional garnish )

Method
 

  1. Preheat oven to 375 degrees
  2. Season side 1 (bottom of the spatchcock / butterflied chicken ) with 1 teaspoon all purpose, 1 teaspoon garlic powder , 1 teaspoon onion powder, 1 teaspoon paprika, and 1 teaspoon cayenne
  3. Season side 2 of the Chicken (top of the spatchcock / butterflied chicken ) with with 1 teaspoon all purpose, 1 teaspoon garlic powder , 1 teaspoon onion powder, 1 teaspoon paprika, and 1 teaspoon cayenne
  4. Arrange chopped red bell pepper , orange bell pepper , and red onion around the chicken
  5. Pour Italian dressing over the chicken
  6. Bake chicken for 1 hour and 20-30 minutes (adjust accordingly to size of your chicken ) until fully cooked – make sure you baste the chicken every 20 minutes with the pan juices to keep it juicy
  7. Remove from oven and let it rest for 5-8 minutes
  8. Garnish with fresh parsley , serve, and enjoy !