Crispy Chicken

Place the bone-in chicken thighs in a large zip-lock bag or shallow dish and pour the Italian dressing over them, ensuring each piece is fully coated. Seal or cover and refrigerate to marinate for at least 2 hours, or overnight for best results.

Remove the chicken thighs from the marinade and pat them thoroughly dry with paper towels, discarding the used marinade. Drying the surface is essential for achieving a crispy exterior during cooking.

Preheat your oven to 425°F (220°C) and place a wire rack over a foil-lined baking sheet. Elevating the chicken on a rack allows hot air to circulate underneath for even crisping.

Arrange the chicken thighs skin-side up on the prepared wire rack, ensuring they are not touching each other. Season lightly with salt and pepper if desired, keeping in mind the Italian dressing already provides seasoning.

Roast the chicken thighs in the preheated oven for 35 to 40 minutes, until the skin is deep golden brown and visibly crispy. Do not open the oven door frequently, as this releases heat needed for crisping.

Check for doneness by inserting an instant-read thermometer into the thickest part of the thigh, avoiding the bone; it should read at least 165°F (74°C). If needed, continue roasting in 5-minute increments until the temperature is reached.

Remove the chicken from the oven and let it rest on the rack for 5 minutes before serving. Resting allows the juices to redistribute, keeping the meat moist while the skin remains crispy.