top of page
Search

Pushing The Envelope - Ranchy Chicken With Olive Oil Potatoes

Ranch Seasoning is one of my guilty pleasures. It’s so versatile and flavorful and is really simple to make if you don’t have any lying around. (See ingredients at the end of the recipe).

The combination of the seasoning and the chicken jus makes for a great sauce to top something simple like these olive oil potatoes.

INGREDIENTS

  • 1 4-5 lb. whole chicken

  • 1 envelope of ranch seasoning

  • 4 tablespoons melted butter

  • Hot water

  • 2 pounds yellow fleshed potatoes, like Yukon Gold l, peeled and cut into 1-inch chunks

  • 8 garlic cloves, peeled

  • Salt

  • ¼ cup extra-virgin olive oil

  • Fresh thyme or dill

METHOD

Preheat the oven to 425, place a baking rack in the lower ⅓ of the oven

Bring the chicken to room temperature.

Rinse the chicken inside and out, and pat tn dry with paper towels.

Place the chicken breast side up in a cast iron pan.

Truss the legs. If you don’t have string to truss the legs, you can leave them open, but the chicken will cook 10-15 minutes faster, so check on it..

Brush the melted butter all over the chicken Season the chicken with the ranch seasoning, patting the seasoning in with your hands.

Roast the chicken for 35 to 45 minutes, then baste the bird.

Roast for another 35-45 minutes or until the juices run clear.

Double check doneness with an instant-read thermometer placed in the thickest part of the thigh. It should read 165°.

While the chicken is cooking, bring water to a boil in a large saucepan.

Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.

Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Add the herbs, and check seasoning.

Let the chicken rest for 15 minutes on a cutting board before slicing.

In the pan that held the chicken, mix a little bit of hot water into the pan juices if they’re too thick or too “thickly-flavored.”

Serve some pieces of chicken over top of the potatoes and drizzle some of the pan juices over all.

Try this with chicken wings too, just do it sparingly.

Homemade Ranch Seasoning:

  • 1½ teaspoons dried chives

  • 1 teaspoon dried parsley

  • 1 teaspoon dried dill

  • 1 tablespoon onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

  • ¼ teaspoon black pepper

  • ¼ teaspoon mustard powder (optional)

  • 2 tablespoons buttermilk powder (optional)



3 views0 comments
Post: Blog2_Post
bottom of page