Ingredients
- /4 cup unsalted butter, melted
- envelope sugar-free Italian dressing mix
- tablespoons lemon juice
- lbs bone-in chicken pieces
- tablespoon dried oregano
Instructions
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Step 1
Preheat your oven to 350°F. I start by melting the butter and stirring in the Italian dressing mix and lemon juice until well combined. Arrange the chicken pieces in a single layer inside an ungreased 13x9-inch baking dish. Pour the buttery mixture evenly over the chicken, making sure every piece is coated. Cover the dish tightly with foil and bake for 45 minutes. Then, uncover and carefully baste the chicken with the pan drippings. Sprinkle the dried oregano generously across the top. Return to the oven and bake for another 15–20 minutes, until the skin is golden and the juices run clear when pierced. I like to check the thickest part with a thermometer—it should read at least 165°F. Let it rest a few minutes before serving. Spoon any remaining pan sauce over the chicken for extra richness.