Roasted Ranch Chicken Recipe

I distinctly remember my first taste of ranch salad dressing. It was at our friend Frannie’s home in the early 1970s. Back then, the dressing was sold as dry-mix seasoning only.

Like many folks, ranch dressing soon became a favored treat for our family.

Fast-forward to today. The grocery shelves are overwhelmed with ranchtype dressing choices.

That addictive ranch flavor doesn’t stop in the salad aisle.

You’ve probably enjoyed ranch-flavored dips, popcorn, chips, pizzas, crackers, and more.

What I love about ranch dressing mix is its versatility. That’s how these chicken and potato recipes came to be.

Ranch dressing transforms an ordinary roasted chicken supper into something that shouts, “Wow!”

The first recipe is nice for a family supper or for casual entertaining. Ranch dressing mix is blended with seasonings, cheese, and bread crumbs. Then, chicken thighs are brushed with mayonnaise before dredging into the flavorful crumb mixture, producing chicken that’s golden, crisp, and moist.

The next recipe is a “speed scratch” recipe. It contains few ingredients and quick prep to make memorable roasted chicken chockfull of ranch flavor.

And I couldn’t leave out ranch roasted wings. You know what I’m talking about …

I hope you like these recipes. If you make them, share any tips you have, as well.

Roasted Ranch Chicken with Crispy Crust Recipe

Ingredients

• 4 to 6 boneless, skinless chicken thighs or breasts
• 1/2 cup mayonnaise
• 1/4 cup dried ranch dressing mix
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup romano or parmesan cheese, grated or shredded
• 3/4 cup dried bread crumbs — I used panko.
• Cooking spray (optional but nice)

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. Pat chicken dry.
3. Spray a 9”x13” baking dish, or brush with olive oil.
4. Place mayonnaise in a bowl and whisk it a bit to loosen up.
5. In a separate, shallow bowl, whisk together dressing mix, salt, pepper, cheese, and bread crumbs.
6. Brush each piece of chicken on both sides with mayonnaise. Lay chicken down into crumb mixture.
7. Dredge through crumb mixture, making sure to pat mixture onto chicken to coat both sides.
8. Place chicken in baking dish in single layer.
9. Spray chicken with a light coating of cooking spray. This enhances browning.
10. Roast 35 minutes or so, until thermometer reads 165 degrees F when inserted into thickest part of meat.

Serves 4 to 6.

Tips

Babes in the middle.

When baking chicken pieces, snuggle smaller pieces in the center. Heat penetrates from the outside edges in and keeping those in the center helps prevent overcooking. What bread crumbs are best? Whatever you have on hand! Homemade, panko, or gluten-free all work well.

Speed Scratch Roasted Ranch Chicken

When folks started venturing out with ranch chicken mix, this is the recipe that garnered the most votes. Simple and sensational!

Ingredients

• 4 to 6 bone-in, skin-on, chicken thighs, legs, or breasts
• 1/3 cup olive oil or little more if needed
• 4 tablespoons dried ranch dressing mix
• 1 teaspoon garlic powder
• 3/4 teaspoon pepper
• 1/2 teaspoon sweet paprika (optional but gives nice color)

Instructions

1. Preheat oven to 400 degrees F.
2. Pat chicken dry on both sides and place skin-side up on sprayed baking sheet.
3. Whisk together oil, dressing mix, garlic powder, pepper, and paprika.
4. Brush mixture over thighs. Extra can be drizzled over meat.
5. Roast 30 to 35 minutes or until temperature reaches 175 degrees F for thighs and legs, or 165 degrees F for breasts.

Serves 4 to 6.

Rita Heikenfeld comes from a family of wise women in tune with nature. She’s a certified modern herbalist, culinary educator, author, and national media personality. Most importantly, she’s a wife, mom, and grandma. Rita lives on a little patch of heaven overlooking the East Fork River in Clermont County, Ohio. She’s a former adjunct professor at the University of Cincinnati, where she developed a comprehensive herbal course. Abouteating.com column: Rita@CommunityPress.com

Originally published in the August/September 2024 issue of Backyard Poultry and regularly vetted for accuracy.