{"id":2429,"date":"2017-05-09T18:20:06","date_gmt":"2017-05-09T22:20:06","guid":{"rendered":"https:\/\/stirmypot.com\/wordpress\/?p=2429"},"modified":"2017-05-09T18:20:06","modified_gmt":"2017-05-09T22:20:06","slug":"buttermilk-ranch-roasted-chicken-with-potatoes","status":"publish","type":"post","link":"https:\/\/stirmypot.com\/wordpress\/?p=2429","title":{"rendered":"Buttermilk Ranch Roasted Chicken with Potatoes"},"content":{"rendered":"

I had never been big on using chicken thighs in a dish because I didn’t like the way they turned out. Maybe it’s just me, but I have always used chicken breast. I know why chefs say they like to use chicken thighs, because they don’t dry out, but I never cared for them. This dish changed my thoughts. Tender, moist slow roasted chicken with a buttermilk ranch dressing slathered over it and potatoes. This is so good! Yes, it takes a couple of hours to cook and some attention but it is so worth it. Maybe not a meal for a busy week night but definitely a lazy weekend meal. It is important to use a dressing that has real buttermilk in it. If you prefer to make your own, check out the one I make myself often. Enjoy! <\/p>\n

\"\"<\/a>
\n10 Pieces bone-in, skin-on chicken thighs and\/or legs
\n2 Tbsp. olive oil or avocado oil
\n1 tsp. salt
\n1 tsp. garlic powder
\n1 tsp. onion powder
\n1\/2 tsp. white pepper
\n1\/2 tsp. black pepper
\n3 lbs. small red potatoes
\n1 1\/2 C. buttermilk ranch dressing<\/p>\n

Add chicken, oil, salt, garlic powder, onion powder and peppers to a large bowl and toss to coat. Really work it with your hands and massage the spices into the chicken.<\/p>\n

Spray one large baking pan (18×13 or two smaller pans (13×9) with cooking spray. Arrange chicken pieces evenly in pan(s) and bake at 325 degrees for 45 minutes.<\/p>\n

Meanwhile, clean potatoes. Leave the smaller potatoes whole and cut the larger ones in half. You don’t want anything bigger than 2″ in diameter.<\/p>\n

Remove pan(s) from oven. Arrange potatoes evenly around chicken pieces. Return pan(s) to oven and continue cooking for 30 minutes.<\/p>\n

Remove pan(s) from oven. Baste chicken and potatoes with buttermilk ranch dressing. Sprinkle potatoes with a little a little coarse grain salt. Return pan(s) to oven and continue cooking for 30 more minutes.<\/p>\n

Remove pan(s) from oven. Increase oven temperature to 375 degrees. Baste chicken and potatoes with buttermilk ranch dressing again. Return pan(s) to oven and continue cooking for 15-30 minutes or until chicken is golden brown.<\/p>\n","protected":false},"excerpt":{"rendered":"

I had never been big on using chicken thighs in a dish because I didn’t like the way they turned out. Maybe it’s just me, but I have always used chicken breast. I know why chefs say they like to use chicken thighs, because they don’t dry out, but I never cared for them. This … <\/p>\n

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