Oven Baked Whole Ranch Chicken
- Prep time10 min
- Cook time1 hr 30 min
- Servings8
This Oven Baked Whole Ranch Chicken recipe, made with Hidden Valley Ranch, makes juicy, tender chicken with crispy, herb‑seasoned skin. It’s an easy, flavorful main dish that works well for weeknight dinners or anytime you’re craving a classic oven‑baked ranch chicken. Have leftovers? Use ranch chicken in sandwiches, salads, taco night, bowls, quesadillas and more for easy, flavorful meals.
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- Notes
- 98% would recommend
Ingredients(7)
roasting chicken (1 6 lb. chicken)
6 pound
kosher salt and ground black pepper, to taste
garlic, cut in half crosswise
1 head
apple, halved
1
lemon, halved
1
melted butter
2 tablespoons
2 tablespoons
For safe meat preparation, reference the USDA website.
Steps(4)
- 1
Preheat the oven to 425°F and place a cooking rack into a roasting pan.
- 2
Season the cavity of the chicken well with salt and pepper, and stuff with the garlic, apple and lemon halves. Brush the outside of the chicken with the butter and sprinkle with the seasoning mix.
- 3
Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place on the rack.
- 4
Roast the chicken for 1½ hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and let rest for about 10–15 minutes before carving.
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