Easy Ranch Chicken Recipe

 I'm a buttermilk loyalist since I'm a native Southerner. I know not everyone always has a carton of buttermilk on hand, but you really need to. Although there are many alternatives, they aren't the same. The actual deal is creamy, tangy, reasonably priced, and keeps remarkably well in the refrigerator. It's a crucial component of tasty pancakes, crispy fried chicken, creamy ranch dressing, and fluffy biscuits.

Ingredients:

1. 2 cups buttermilk
2. 1 (1 to 1.5-ounce) packet ranch seasoning
3. 1 tablespoon kosher salt, plus more for seasoning
4. Roughly 3 1/2 pounds bone-in, skin-on chicken pieces
5. 1/2 small lemon, optional
6. 1/2 cup fresh chopped dill, chives, and/or parsley, optional

Instructions: 

Step:No:01

To marinate the chicken, combine the ranch seasoning, buttermilk, and salt in a big basin and whisk to mix them together.
Add the chicken pieces and toss them in the mixture of buttermilk. Place a plastic wrap on top and chill for a minimum of 12 to 24 hours. 

Step:No:02

To get ready for roasting, take the chicken out of the refrigerator. Set an oven rack in the center and preheat the oven to 425°F. Grease a baking pan, casserole dish, or rimmed baking sheet that is big enough to fit the chicken in a single layer.
Use tongs to grab a piece of chicken after the oven is preheated and it's not quite so cold. Let any extra buttermilk fall off before placing the chicken in the baking dish. Put the chicken with its skin side up. Continue with the leftover chicken and season with salt. Throw away the marinade.

Step:No:03

 

Roast: Bake, uncovered, in the center of the oven for about 30 minutes, or until the thickest portion of the breasts, without touching the bone, registers at least 155°F and the dark flesh registers at least 165°F. As the chicken rests, the temperature will climb until it reaches a safe level, which is at least 165°F.
Give the pan ten minutes to rest. When ready to serve, transfer to a planner and garnish with chopped fresh herbs and a squeeze of lemon, if desired.
For up to four days, leftover ranch chicken can be kept in the refrigerator in an airtight container. 

more details for recipes:https://www.simplyrecipes.com/ranch-chicken-recipe-8414598