I kept seeing Chef Dan Silverman’s recipe for Million Dollar Chicken (as featured by Ina Garten on Food Network) popping up on recipe sites and Pinterest. It’s a whole roasted chicken glazed with crème fraiche and lemon juice. It looked DIVINE and I wanted to make it but I always keep y’all in mind when I’m cooking stuff and I get the feeling most of you don’t keep crème fraiche in your Frigidaire.
So then I got to thinking about white barbeque sauce and how beautifully it glazes chicken.
And then I got to thinking about buttermilk ranch dressing. Because it’s kinda like a combo of the two. Sort of. Well, the crème fraiche glaze is cream based and the white barbeque sauce is mayo based and buttermilk ranch dressing is both (buttermilk and mayo). So that's what I decided to use.
Really? Ranch dressing?
Million Dollar Chicken roasts on slices of day-old crusty bread which soak up all of the pan drippings and makes for probably the best crouton in the history of the world ever. I decided to employ the same idea of using the pan drippings but instead of bread, added potatoes to the pan. The potatoes soaked up all that chicken goodness and when everything was done I had an amazing one-dish wonder.
Winner, winner chicken dinner, y'all!
Buttermilk Ranch Roasted Chicken with Potatoes
aka Winner Winner Chicken Dinner!
10 pieces bone-in, skin-on chicken thighs and/or legs
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon black pepper
3 pounds small red potatoes
1 1/2 cups buttermilk ranch dressing*
Add chicken, olive oil, salt, garlic, onion powder and peppers to a large bowl and toss to coat. Really get in there with your hands and massage those spices into the chicken.
Spray one large baking pan (18x13) or two smaller pans (13x9) with cooking spray or rub with a little olive oil. Arrange chicken pieces evenly in pan(s) and bake at 325 degrees for 45 minutes.
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.
Remove pan(s) from oven. Arrange potatoes evenly around chicken pieces. Return pan(s) to oven and continue cooking for 30 minutes.
Remove pan(s) from oven. Baste chicken and potatoes with buttermilk ranch dressing. Sprinkle potatoes with a little coarse grain salt. Return pan(s) to oven and continue cooking for 30 more minutes.
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 20-30 minutes or until chicken is golden brown.
OK, in summary, here are the cooking temps/times. Because if you’re like me you’ve already seen a squirrel and forgotten which step you’re on.
325 degrees – Chicken only – bake 45 minutes
325 degrees – Add potatoes – bake 30 minutes
325 degrees – Baste everything, salt potatoes – bake 30 minutes
375 degrees – Baste everything again – bake 20-30 minutes
~2 hours and 15 minutes total cook time~
Arrange chicken and potatoes on a serving platter to serve. Garnish with fresh chopped parsley if desired.
*Make sure you buy an actual buttermilk ranch dressing (such as Newman's Own). Check the ingredients list to be sure buttermilk is one of the top three ingredients. Do not buy light or fat free dressing.
TIP! To get those gorgeous caramelized potatoes, place them cut-side down (face down) in the greased pan. Don't flip or turn them - just let them do their thing. Use a sturdy spatula after they're done to make sure you don't lose any of that golden deliciousness!
This recipe was featured at the Weekend Potluck!