Buttermilk Ranch Roasted Chicken with Potatoes – This Buttermilk Ranch Roasted Chicken with Potatoes recipe is a mouth-watering and comforting meal that you and your family will love. The crispy and juicy chicken thighs and legs are seasoned with a perfect blend of garlic powder, onion powder, white and black pepper, and salt, while the roasted potatoes are tender on the inside and crispy on the outside. What makes this recipe even better is the buttermilk ranch dressing, which adds a creamy and tangy flavor to the dish. This recipe is perfect for a cozy night in with your loved ones, and it’s also great for feeding a crowd.
My family and I absolutely love this Buttermilk Ranch Roasted Chicken with Potatoes recipe. It has become a staple in our household, especially during the colder months when we crave comfort food. I remember the first time I made this recipe, my husband couldn’t stop raving about how delicious it was. He loved how crispy the chicken skin was, and how the buttermilk ranch dressing added a tangy and creamy flavor to the dish. Since then, I have made this recipe countless times, and it never fails to impress my family and guests. It’s a recipe that is easy to prepare, but tastes like it was made by a professional chef.
Why This Recipe Is Worth Trying?
Satisfy your taste buds with this mouth-watering Buttermilk Ranch Roasted Chicken with Potatoes recipe. The combination of juicy chicken and crispy roasted potatoes is sure to please your palate. The buttermilk ranch dressing adds a tangy and creamy flavor that perfectly complements the savory chicken and tender potatoes. This recipe is easy to prepare and doesn’t require any fancy equipment or complicated techniques. It’s perfect for a cozy night in with your loved ones, or for feeding a crowd.
Ingredients:
- 10 bone-in, skin-on chicken thighs and/or legs (approximately 3.5 pounds)
- 2 tablespoons of olive oil (30 ml)
- 1 teaspoon of salt (5 g)
- 1 teaspoon of garlic powder (3 g)
- 1 teaspoon of onion powder (3 g)
- 1/2 teaspoon of white pepper (2.5 g)
- 1/2 teaspoon of black pepper (2.5 g)
- 3 pounds of small red potatoes (1.4 kg)
- 1 1/2 cups of buttermilk ranch dressing (360 ml)
Directions:
Preheat your oven to 325 degrees F (165 degrees C).
In a large bowl, combine the chicken, olive oil, salt, garlic powder, onion powder, white pepper, and black pepper. Mix well until all chicken pieces are evenly coated.
Grease a large baking pan or two smaller pans with cooking spray or a little olive oil. Arrange the chicken pieces evenly in the pan(s).
Bake the chicken in the preheated oven for 45 minutes.
While the chicken is baking, clean the potatoes. Leave the smaller potatoes whole and cut the larger ones in half, making sure they are no bigger than 2 inches in diameter.
After 45 minutes, remove the pan(s) from the oven and arrange the potatoes evenly around the chicken pieces.
Return the pan(s) to the oven and continue baking for another 30 minutes.
Once the 30 minutes are up, remove the pan(s) from the oven and baste the chicken and potatoes with buttermilk ranch dressing. Sprinkle the potatoes with a little coarse grain salt.
Return the pan(s) to the oven and continue baking for another 30 minutes.
After 30 minutes, remove the pan(s) from the oven and increase the oven temperature to 375 degrees F (190 degrees C).
Baste the chicken and potatoes again with the buttermilk ranch dressing and return the pan(s) to the oven. Bake for another 20-30 minutes or until the chicken is golden brown.
Once the chicken is done, remove the pan(s) from the oven and arrange the chicken and potatoes on a serving platter. Garnish with fresh chopped parsley if desired.
Notes:
- This recipe can be easily customized to your taste preferences. You can use different cuts of chicken, such as drumsticks or chicken breasts, or even use boneless and skinless chicken. You can also use different kinds of potatoes, like Yukon Gold or sweet potatoes.
- If you don’t have buttermilk ranch dressing on hand, you can make your own by combining buttermilk, mayonnaise, sour cream, and seasonings like dried parsley, dill, garlic powder, and onion powder. There are also many store-bought options available.
- Make sure to massage the spices into the chicken really well to ensure that the flavors are evenly distributed.
- The baking time may vary depending on the size and thickness of your chicken pieces. Make sure to use a meat thermometer to check the internal temperature of the chicken, which should be at least 165 degrees F (75 degrees C) when fully cooked.
In conclusion, Buttermilk Ranch Roasted Chicken with Potatoes is a delicious and comforting meal that is perfect for a family dinner or a casual get-together with friends. The combination of juicy chicken thighs, creamy buttermilk ranch dressing, and crispy roasted potatoes is simply irresistible. This recipe is easy to prepare and can be customized to your taste preferences. With its irresistible flavors and simple preparation, this recipe is sure to become a staple in your kitchen. So, give it a try and enjoy the deliciousness!
FAQs
Can I use boneless, skinless chicken for this recipe?
Yes, you can use boneless, skinless chicken breasts or thighs, but the cooking time may need to be adjusted to ensure they are fully cooked through.
Can I make this recipe in advance?
Yes, you can marinate the chicken in the spice mixture and keep it in the refrigerator for up to 24 hours before baking. You can also prepare the potatoes and keep them in the refrigerator until ready to bake.
Can I freeze the leftovers?
Yes, you can freeze any leftover chicken and potatoes in an airtight container for up to 3 months. To reheat, thaw in the refrigerator overnight and then bake in the oven until heated through.
What can I serve with this dish?
This recipe is a complete meal on its own, but you can serve it with a simple side salad or roasted vegetables for a more balanced meal.
Is buttermilk ranch dressing necessary for this recipe?
Buttermilk ranch dressing adds a delicious flavor to this dish, but if you don’t have any on hand, you can use any other creamy salad dressing or skip it altogether.
Buttermilk Ranch Roasted Chicken with Potatoes
Ingredients
- 10 bone-in skin-on chicken thighs and/or legs (approximately 3.5 pounds)
- 2 tablespoons of olive oil 30 ml
- 1 teaspoon of salt 5 g
- 1 teaspoon of garlic powder 3 g
- 1 teaspoon of onion powder 3 g
- 1/2 teaspoon of white pepper 2.5 g
- 1/2 teaspoon of black pepper 2.5 g
- 3 pounds of small red potatoes 1.4 kg
- 1 1/2 cups of buttermilk ranch dressing 360 ml
Instructions
- Preheat your oven to 325 degrees F (165 degrees C).
- In a large bowl, combine the chicken, olive oil, salt, garlic powder, onion powder, white pepper, and black pepper. Mix well until all chicken pieces are evenly coated.
- Grease a large baking pan or two smaller pans with cooking spray or a little olive oil. Arrange the chicken pieces evenly in the pan(s).
- Bake the chicken in the preheated oven for 45 minutes.
- While the chicken is baking, clean the potatoes. Leave the smaller potatoes whole and cut the larger ones in half, making sure they are no bigger than 2 inches in diameter.
- After 45 minutes, remove the pan(s) from the oven and arrange the potatoes evenly around the chicken pieces.
- Return the pan(s) to the oven and continue baking for another 30 minutes.
- Once the 30 minutes are up, remove the pan(s) from the oven and baste the chicken and potatoes with buttermilk ranch dressing. Sprinkle the potatoes with a little coarse grain salt.
- Return the pan(s) to the oven and continue baking for another 30 minutes.
- After 30 minutes, remove the pan(s) from the oven and increase the oven temperature to 375 degrees F (190 degrees C).
- Baste the chicken and potatoes again with the buttermilk ranch dressing and return the pan(s) to the oven. Bake for another 20-30 minutes or until the chicken is golden brown.
- Once the chicken is done, remove the pan(s) from the oven and arrange the chicken and potatoes on a serving platter. Garnish with fresh chopped parsley if desired.
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