Garlic Chicken
- Prep time30 min
- Cook time1 hr
- Servings4
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- Notes
- 100% would recommend
Ingredients(6)
whole chicken - spatchcocked (spine removed)
1
plastic bag
2 gallon
buttermilk (can sub with whole milk)
2 cups
1 packet
salt
2 tbsp
butter or olive oil
2 tbsp
For safe meat preparation, reference the USDA website.
Steps(8)
- 1
Marinate the chicken: For best results, marinate the chicken for 24 hours (at least 6 hours).
- 2
Prepare the chicken: Remove the spine with kitchen scissors (or buy it from the store butchered this way.). Spatchcocking helps the chicken cook evenly and get crispy skin.
- 3
Make the marinade: In a bowl, mix buttermilk and Hidden Valley Ranch™ Garlic seasoning.
- 4
Marinate: Place the chicken in a 2-gallon bag, pour in the marinade, seal, and refrigerate overnight (or at least 6 hours).
- 5
Cook: The next day, remove the chicken from the bag, letting excess liquid drip off. Place skin-side/breast-side up on a sheet pan. Sprinkle with 2 tbsp salt for crispy skin.
- 6
Bake: Bake at 425°F for 50-60 minutes until well done. Halfway through, brush with butter or oil to ensure the skin crisps up.
- 7
Check doneness: When the thickest part of the leg reaches 172°F and the breast is 165°F, remove from the oven. Let it rest for 5-10 minutes.
- 8
Serve: Slice and serve with mashed potatoes and veggies for a complete meal.
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