By themselves, chicken legs can be relatively bland. A well-seasoned marinade adds flavor and variety to plain chicken legs. Italian dressing contains a balanced mixture of acidity, spices and herbs that give chicken legs extra flavor that appeals to a wide variety of tastes. It is not too spicy for those who prefer their chicken mild, but is flavorful enough for more adventurous palates.

Place the chicken legs in the gallon-sized zip-top bag.

Pour the Italian dressing over the chicken legs. Seal the bag, squeezing out as much air as possible.

Use your fingers to spread the marinade around the chicken, coating it as much as possible.

Store the bag of chicken in the refrigerator for two to 24 hours. This gives the marinade time to tenderize and flavor the meat.

Preheat your oven to 350 degrees Fahrenheit.

Assemble your roasting pan. Set a rack into the roasting pan to hold the chicken out of the drippings. This will prevent the chicken from becoming greasy.

Remove the chicken from the refrigerator. Remove each piece from the marinade and let it drip into the bag before placing it on the rack inside the roasting pan.

Bake the chicken at 350 degrees F until the chicken legs reach an internal temperature of 165 degrees F. Turn the chicken legs over halfway through cooking to brown on the other side.

Remove the roasting pan from the oven. Cover it with aluminum foil and let the chicken rest for two to three minutes.