Description
This Ranch Chicken recipe features a simple buttermilk marinade that creates juicy, flavorful chicken with crispy skin, inspired by Samin Nosrat’s famous buttermilk-brined chicken.
Ingredients
- 2 cups buttermilk
- 1 (1 to 1.5-ounce) packet ranch seasoning
- 1 tablespoon kosher salt
- Roughly 3½ pounds bone-in, skin-on chicken pieces
- ½ small lemon (optional)
- ½ cup fresh chopped dill, chives, and/or parsley (optional)
Instructions
- In a large bowl, whisk together buttermilk, ranch seasoning, and 1 tablespoon kosher salt until combined.
- Add chicken pieces, ensuring they are submerged, cover, and refrigerate for 12-24 hours.
- Preheat oven to 425°F and allow chicken to sit at room temperature for 20-30 minutes.
- Arrange chicken skin-side up in a greased baking dish and sprinkle with additional salt.
- Roast uncovered for about 30 minutes, or until chicken reaches the appropriate internal temperature.
- Let rest for 10 minutes before serving. Optionally, squeeze lemon juice and garnish with fresh herbs before serving.
Notes
Use bone-in, skin-on chicken for best results. Leftovers can be stored in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern