Description
A simple yet flavorful buttermilk-marinated chicken recipe infused with ranch seasoning, resulting in juicy chicken with crispy skin.
Ingredients
- 2 cups buttermilk
- 1 (1 to 1.5-ounce) packet ranch seasoning
- 1 tablespoon kosher salt
- 3½ pounds bone-in, skin-on chicken pieces
- ½ small lemon (for squeezing over the finished chicken)
- ½ cup fresh chopped dill, chives, and/or parsley
Instructions
- In a large bowl, combine the buttermilk, ranch seasoning, and kosher salt. Whisk until well combined.
- Submerge the chicken pieces in the buttermilk mixture. Cover and refrigerate for 12-24 hours.
- Preheat your oven to 425°F and let the chicken sit at room temperature for 20-30 minutes.
- Arrange the chicken skin-side up in a greased baking dish and sprinkle with additional salt.
- Roast in the oven for about 30 minutes, or until internal temperatures reach 155°F for breasts and 165°F for thighs.
- Let the chicken rest for 10 minutes before serving. Squeeze lemon juice and sprinkle with fresh herbs if desired.
- Serve hot with your favorite sides.
Notes
Using bone-in, skin-on chicken is recommended for maximum juiciness and crispy skin. Keeps well as leftovers and can also be reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern