Ranch Chicken

This 3-ingredient baked chicken is a winner.

By
Laurel Randolph
Laurel Randolph
Laurel Randolph
Laurel has over 10 years of experience developing recipes and writing about food. She is the author of 4 cookbooks, including the bestselling "The Instant Pot Electric Cookbook."
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Updated February 22, 2024
Laurel Randolph
Ranch chicken topped with fresh herbs and lemon wedges on a platter

Simply Recipes / Mihaela Kozaric Sebrek

As a native Southerner, I am a buttermilk loyalist. While I understand not everyone keeps a carton of buttermilk at the ready, you really should. There are plenty of substitutes, but they just aren’t the same. The real thing is tangy, creamy, affordable, and lasts a surprisingly long time in the fridge. It’s a key ingredient in flaky biscuits, flavorful pancakes, crispy fried chicken, and creamy ranch dressing.

Not that I needed more reasons to love buttermilk, but Samin Nosrat’s buttermilk-brined chicken is certainly a good reason. It took the world by storm upon the release of her hit cookbook, Salt, Fat, Acid, Heat. Nosrat brines an entire chicken in buttermilk and salt before roasting, yielding a flavorful, juicy, and crispy bird.

After enjoying this recipe a number of times over the years, I’ve made some tweaks. For one, I use the same brining method for chicken pieces, which takes less time and yields even more crispy skin. It’s also easier to fit in your fridge for marinating.

And when there’s already buttermilk involved, why not add some seasoning and herbs and turn it into ranch chicken? The result is tender, flavorful chicken with just the right amount of ranch flavor. Finished with an optional squirt of fresh lemon and a shower of fresh herbs, it’s worthy of anything from a weeknight to a dinner party.

Ranch chicken topped with fresh herbs and lemon wedges on a platter

Simply Recipes / Mihaela Kozaric Sebrek

Tweak This Recipe

Different cuts of chicken: I often end up buying a whole chicken and breaking it down into two breasts and two quarters, but you can substitute two bone-in, skin-on chicken breasts and four bone-in, skin-on chicken thighs. I highly recommend using chicken that is bone-in and skin-on since it’ll turn out more juicy and flavorful. Plus, half the reason to use the buttermilk marinade is for the crispy skin.

Scale the recipe down: If you’d like to just roast a couple of chicken breasts, cut the marinade ingredients in half—you’ll end up with half of a ranch packet for next time. The marinating and roasting time will remain the same.

Winning Sides for Ranch Chicken

Ranch Chicken

Prep Time 10 mins
Cook Time 30 mins
Marinate Time: 12 hrs
Total Time 12 hrs 40 mins
Servings 4 to 6 servings
Cook Mode (Keep screen awake)

Ingredients

  • 2 cups buttermilk

  • 1 (1 to 1.5-ounce) packet ranch seasoning

  • 1 tablespoon kosher salt, plus more for seasoning

  • Roughly 3 1/2 pounds bone-in, skin-on chicken pieces

  • 1/2 small lemon, optional

  • 1/2 cup fresh chopped dill, chives, and/or parsley, optional

Method

  1. Marinate the chicken:

    Combine the buttermilk, ranch seasoning, and salt in a large bowl and whisk to dissolve.

    Add the chicken pieces and submerge in the buttermilk mixture. Cover with plastic wrap and refrigerate for 12 to 24 hours.

  2. Prepare for roasting:

    Remove the chicken from the fridge. Preheat the oven to 425°F and place a rack in the center. Lightly grease a casserole dish, baking pan, or rimmed baking sheet large enough to accommodate the chicken in a single layer.

    Once the oven has preheated and the chicken isn’t quite so cold, use tongs to grasp a piece of chicken, letting excess buttermilk drip off before transferring to the baking dish. Place the chicken skin-side up. Repeat with the remaining chicken and sprinkle with salt. Discard the marinade.

  3. Roast:

    Bake in the center of the oven, uncovered, until the breasts register at least 155°F in the thickest part (without touching the bone) and the dark meat registers at least 165°F, about 30 minutes. The temperature will continue to rise to safe temperature (at least 165°F) as the chicken rests.

    Let rest in the pan for 10 minutes. Transfer to a planner and top with a squeeze of lemon and chopped fresh herbs before serving, if using.

    Leftover ranch chicken can be stored in an airtight container in the refrigerator for up to 4 days.

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Nutrition Facts (per serving)
475 Calories
21g Fat
8g Carbs
61g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 475
% Daily Value*
Total Fat 21g 26%
Saturated Fat 6g 30%
Cholesterol 257mg 86%
Sodium 1529mg 66%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 1%
Total Sugars 5g
Protein 61g
Vitamin C 2mg 8%
Calcium 158mg 12%
Iron 3mg 14%
Potassium 749mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.