Preheat the oven to 400ºF. Prepare the baking sheet by spraying it with cooking oil, or line it with parchment paper or a Silpat silicone sheet.
Add the chicken tenders to a glass dish or Ziplock bag, then pour in the Italian salad dressing. Ensure that the chicken strips are submerged. Cover with a lid or seal the bag.
Refrigerate the chicken and marinade for 6-12 hours. I like to do this in the morning, then bake the chicken and vegetables that evening for dinner.
Remove the chicken from the marinade, and dispose of the marinade.
Add the chicken to your prepared baking sheet along with the potatoes and green beans (if using). If you prefer more firm green beans, add them to the sheet the last 10-12 minutes of baking. Drizzle vegetables with olive oil. Lightly season with all-purpose seasoning.
Baking Instructions
Bake the chicken tenders at 400ºF for 23-28 minutes until they reach an internal temperature of 165ºF in the center. I recommend checking the temperature of the chicken after 20 minutes. The potatoes should be tender when pierced with a fork.
Serve the chicken tenders warm with your favorite dipping sauces like ranch, BBQ, or honey mustard.
Video
Notes
You can use frozen chicken tenders and extend the marinade time to at least 8 hours.
If using diced potatoes, ensure that the size of the potatoes is about 1-inch cube, so they will be baked through.
If using frozen green beans, put them on the outer edges of the baking sheet, away from the chicken. The moisture from green beans can keep the chicken from browning.
Put cooked and cooled chicken strips in a sealed container and keep them in the fridge for up to 3-4 days. They also freeze very well! Seal in an airtight bag or storage container and keep in the freezer for up to 3 months.