Ranch chicken Recipe
This recipe is simple, flavorful, and perfect for any night of the week. Whether you're hosting guests or preparing a cozy family meal, this ranch chicken is sure to impress.
Equipment
- Large Mixing Bowl
- Tongs
- Casserole Dish or Baking Pan
- Meat Thermometer
Ingredients
Chicken and Marinade Ingredients
- 2 cups buttermilk
- 1 packet (1 to 1.5-ounce) packet ranch seasoning
- 1 tablespoon kosher salt, plus more for seasoning
- 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
Marinate the Chicken
- In a large bowl, combine the buttermilk, ranch seasoning, and kosher salt. Whisk thoroughly until the seasoning and salt dissolve.
- Add the chicken pieces to the bowl, ensuring each piece is fully submerged in the buttermilk mixture.
- Cover the bowl with plastic wrap and refrigerate for at least 12 hours, but for best results, let it marinate for up to 24 hours. This step allows the flavors to deeply penetrate the chicken, while the buttermilk tenderizes the meat.
Prepare for Baking
- Remove the chicken from the fridge and let it sit at room temperature for 15-20 minutes. This ensures even cooking.
- Preheat your oven to 425°F (220°C) and position a rack in the center of the oven.
- Lightly grease a casserole dish, baking pan, or rimmed baking sheet large enough to hold the chicken in a single layer.
Arrange and Bake
- Using tongs, take each piece of chicken out of the marinade, letting any excess buttermilk drip off. Place the chicken skin-side up in the prepared baking dish.
- Sprinkle a little extra salt over the chicken pieces for an added boost of flavor. Discard the marinade—it has done its job!
- Bake the chicken uncovered in the preheated oven. Keep an eye on the internal temperature:
- Chicken breasts should reach 155°F in the thickest part (avoiding the bone).
- Dark meat (thighs and drumsticks) should reach 165°F.