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Ranch Chicken

Name: Ranch Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 12 h 40 min
Yield: 6
Cuisine: American
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

For the most flavorful, juicy, and tender chicken with perfectly crisp skin, make ranch chicken. All it takes is a two-ingredient marinade and a hot oven to make this easy recipe.

12 hr 40 min total 10 min prep 30 min cook 6 475 cal

Ingredients

6 serv.

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

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1 Combine the buttermilk, ranch seasoning, and salt in a large bowl and whisk to dissolve. Add the chicken pieces and submerge in the buttermilk mixture. Cover with plastic wrap and refrigerate for 12 to 24 hours.
2 Remove the chicken from the fridge. Preheat the oven to 425°F and place a rack in the center. Lightly grease a casserole dish, baking pan, or rimmed baking sheet large enough to accommodate the chicken in a single layer. Once the oven has preheated and the chicken isn’t quite so cold, use tongs to grasp a piece of chicken, letting excess buttermilk drip off before transferring to the baking dish. Place the chicken skin-side up. Repeat with the remaining chicken and sprinkle with salt. Discard the marinade.
3 Bake in the center of the oven, uncovered, until the breasts register at least 155°F in the thickest part (without touching the bone) and the dark meat registers at least 165°F, about 30 minutes. The temperature will continue to rise to safe temperature (at least 165°F) as the chicken rests. Let rest in the pan for 10 minutes. Transfer to a planner and top with a squeeze of lemon and chopped fresh herbs before serving, if using. Leftover ranch chicken can be stored in an airtight container in the refrigerator for up to 4 days. Love the recipe? Leave us stars and a review below!