Roasted Ranch Chicken & Potatoes

It’s a gloomy day here, today. Perfect day for comfort food!


1 large whole chicken, cut up
2 TBSP olive oil
1/2 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 TBSP coarse ground black pepper
3 pounds Baby Yukon potatoes,
rinsed and halved
1 1/2 cups *homemade buttermilk
ranch dressing (or for
convenience, a quality
bottled buttermilk dressing)


Preheat oven to 325F degrees.
Put chicken, olive oil, salt, garlic powder, onion powder and black pepper to a large bowl and toss to evenly coat.
Grease one large baking pan with olive oil. Arrange chicken pieces, skin side up, in pan. Bake at 325F degrees for 45 minutes.
Remove pan from oven. Arrange potatoes, cut-side down, evenly around chicken pieces and return to oven to continue to cook for a half hour.
Remove pan from oven and baste chicken and potatoes with buttermilk ranch dressing, without turning any of the potatoes or chicken. Sprinkle potatoes, lightly with sea salt. Return pan to oven and continue cooking for another half hour.
Remove pan from oven. Increase oven temperature to 375F degrees. Baste chicken and potatoes with buttermilk ranch dressing again.
One final time, put pan into oven and continue cooking for 20-30 minutes or until chicken is golden brown and the potatoes have a nice caramelized crust on the bottom, cut-side.

*Homemade Buttermilk Ranch

3 whole scallions, minced
1/4 cup fresh basil leaves, minced
2 TBSP freshly squeezed lemon juice
2 TBSP Maille coarse ground
1 TBSP olive oil
2 garlic cloves, minced
2 1/2 tsp sea salt
1 tsp coarse ground black pepper
1 cup Hellman’s Extra Heavy
1/2 cup Plain Greek-style yogurt
1/2 cup buttermilk, shaken


Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt and black pepper in a blender and puree until smooth. Add the heavy mayonnaise, yogurt, and buttermilk and blend until smooth. Pour into a jar or bowl, cover, and refrigerate for at least one hour for the flavors to meld.

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