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Ranch Chicken
Ranch Chicken
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
760 minutes
Create delicious ranch chicken with crispy skin using a simple two-ingredient marinade and baking in a hot oven for juicy, tender results.
Ingredients:
  • 2 cups buttermilk
  • 1 (1 to 1.5-ounce) packet ranch seasoning
  • 1 tablespoon kosher salt, plus more for seasoning
  • Roughly 3 1/2 pounds bone-in, skin-on chicken pieces
  • 1/2 small lemon, optional
  • 1/2 cup fresh chopped dill, chives, and/or parsley, optional
Instructions:
  • For a flavorful marinate, mix buttermilk, ranch seasoning, and salt in a large bowl until dissolved. Submerge chicken pieces in the mixture, cover with plastic wrap, and chill in the fridge for 12 to 24 hours.
  • Prepare for roasting: Take the chilled chicken out of the refrigerator. Preheat the oven to 425°F with a rack in the center. Lightly grease a large casserole dish or baking sheet. Use tongs to transfer the chicken pieces from the buttermilk marinade to the baking dish, skin-side up. Sprinkle with salt and discard the marinade.
  • Roast in the center of the oven, uncovered, until chicken breasts reach at least 155°F and dark meat reaches at least 165°F, about 30 minutes. Rest in the pan for 10 minutes. Top with a squeeze of lemon and chopped fresh herbs before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days. Enjoy!

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