So the recipe I want to do says to drizzle the Italian dressing over the chicken until the bottom of the baking dish is covered and bake this uncovered. I am not using Italian but a greek salad dressing that looks like Italian but has more or different spices in it. I know it will work the same as Italian. I think I should remove the skin. What about other dressings like ranch?
My next question is about making this same thing in a slow cooker which is more convenient for me on work days. How long and will it be soggy? I have made a whole chicken cooked over gravy, potatoes and carrots. I remove the skin when I take it out but I wasn't planning on removing the skin from the cut up chicken but wonder if it would be better if I did.
So if you have baked chicken with bones in how long and how hot?