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How about some chicken for dinner?

ranch roasted chicken and potatoes in green pan

I have a confession to make, during the school year I get into a rut with cooking. Now, my family is great and they never complain about eating the same things over and over. But there was more than one “yay” when they found out I was trying this new Ranch Roasted Chicken, and no, there’s not a ranch salad dressing packet used.

This recipe works great for me because it’s almost a one pot meal. I just add salad or some other green vegetable when I serve it. Also, I cook it in my roaster oven and often put it on in the late afternoon and let it cook while I play “taxi driver” for my children.

Ranch Roasted Chicken and Potatoes

1 whole chicken (about 4lbs) butterflied – I didn’t do this
1 1/2 sticks butter – softened
1 tsp. apple cider vinegar
1/2 tsp. prepared mustard
1 tsp. dried dill
2 tsp. salt (divided)
1 Tbsp dried parsley
1 tsp. dried basil
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. honey
3 lbs potatoes, cut into 1 1/2 – 2″ cubes

~Preheat oven to 450 degrees.
~Mix the butter, vinegar, mustard, 1 1/2 tsp. salt and spices. Line a sheet pan with potatoes (I used my electric roaster oven). Put half the butter mixture on the potatoes and, using your hands, toss the potatoes in the butter. Alternatively, you can melt half the butter and pour over, but I would rather dirty my hands than a pot. Sprinkle potatoes with additional salt.
~Dry the skin on the chicken. Put a spoonful of butter mixture under the skin of each breast and thigh and smooth out. Rub the outside of the skin of the chicken with the remainder of the butter mixture.
~Bake in the center of the oven for 50-70 minutes until the chicken is cooked through.
~Let the chicken rest 15 minutes before serving.

Yield: 8 servings

Ranch Roasted Chicken and Potatoes

ranch roasted chicken

This easy Ranch roasted chicken and potatoes is a great one-pot dish for busy weeknight dinners.

Prep Time 20 minutes
Cook Time 1 hour
Additional Time 15 minutes
Total Time 1 hour 35 minutes

Ingredients

  • 1 whole chicken (about 4lbs) butterflied – I didn’t do this
  • 1 1/2 sticks butter – softened
  • 1 tsp. apple cider vinegar
  • 1/2 tsp. prepared mustard
  • 1 tsp. dried dill
  • 2 tsp. salt (divided)
  • 1 Tbsp dried parsley
  • 1 tsp. dried basil
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 1 tsp. honey
  • 3 lbs potatoes, cut into 1 1/2 – 2″ cubes

Instructions

Preheat oven to 450 degrees.

Mix the butter, vinegar, mustard, 1 1/2 tsp. salt and spices. Line a sheet pan with potatoes (I used my electric roaster oven). Put half the butter mixture on the potatoes and, using your hands, toss the potatoes in the butter. Alternatively, you can melt half the butter and pour over, but I would rather dirty my hands than a pot. Sprinkle potatoes with additional salt.

Dry the skin on the chicken. Put a spoonful of butter mixture under the skin of each breast and thigh and smooth out. Rub the outside of the skin of the chicken with the remainder of the butter mixture.

Bake in the center of the oven for 50-70 minutes until the chicken is cooked through.

Let the chicken rest 15 minutes before serving.

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Did you make this recipe?

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ranch roasted chicken and potatoes in red pan

Thanks for sharing with your friends!

Terri Henkels

Thursday 21st of November 2013

Thank you for sharing on last week's Four Seasons Blog Hop (yes I am way behind). The chicken looks and sounds delicious and I love Chocolate Crinkle cookies which looked gorgeous! Hope you join us this week.

Kathi

Thursday 21st of November 2013

This looks really good, Angi! I tend to get in a rut with just one or two chicken recipes, and it can be so versatile. I'm pinning this for later. Thank you for sharing it at the Thankful HomeAcre Hop; I hope you'll join us again this Thursday.

Kathi @ http://www.oakhillhomestead.com

Kathy A Delightsome Life

Wednesday 20th of November 2013

Looks awesome - so love seeing everyone pitching in! I do appreciate you sharing with Home and Garden Thursday,Kathy

Tammy Eyler

Wednesday 6th of November 2013

woo hoo - guess what's for supper??? You guessed it - Rand Roasted Chicken - thanks so much - love your posts!!!

Angi Schneider

Saturday 9th of November 2013

Tammy, I hope you liked it. Debra's book if just full of really good chicken recipes. I've never been a good chicken cooker so my family is really happy.

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