I've been making my chicken like this for years, using either balsamic and Italian dressing, whichever I have on hand. I do add some sliced onion, and sprinkle on a little salt, some freshly ground black pepper, and lemon or lime juice for bit of tanginess. To save cleaning up extra dishes, I toss the vegetables with dressing right in a 9" x 13" baking dish, sprayed with cooking spray, then add the chicken (I use drumsticks and thighs) to the dish and pour a little dressing over the pieces. I also add some water to the pan, after it has baked for about 30 minutes, to create some basting pan juices. Those juices taste delicious spooned over the cooked chicken and vegetables when serving.