Skillet Whole Roasted Ranch Chicken
Skillet Whole Roasted Ranch Chicken is a delicious and easy, one-pan meal to make any night of the week! Whole roasted chicken gets marinated in a creamy homemade ranch dressing. Cooked until golden brown and served with carrots and potatoes for the ultimate comfort meal!
Ingredients
- For the Ranch Dressing:
- 1/3 cup Mayonnaise
- 1/3 cup Sour cream
- 1/4 cup Buttermilk
- 1 tbsp chopped chives, dill, and parsley
- 1 tbsp Lemon juice
- 1/4 tsp Celery salt
- 1/4 tsp Kosher salt
- 1/4 tsp Ground pepper
- 1/4 tsp Garlic powder
- 1/4 tsp Onion powder
- For the Whole Chicken:
- 1 4 to 5 lb Whole chicken
- 3 large Carrots, sliced into rounds
- 4 to 5 medium Gold potatoes, diced
- 1 large Yellow onion, chopped
- 2 tbsp Olive oil
- Kosher salt and pepper to taste
Instructions
- In a mixing bowl combine buttermilk, mayo, sour cream, chives, parsley, dill, lemon juice, celery salt, garlic powder, onion powder, salt and pepper. Reserve a ⅓ cup for dipping later.
- Place the chicken on a baking sheet and pat it dry. Take the ranch dressing and rub it all over the chicken. Cover the chicken with plastic wrap and refrigerate for at least 4 hours or up to overnight for best results.
- Next, preheat the oven to 425 degrees. Spray a 10-inch skillet with cooking spray. Add in the potatoes, carrots, and onions. Season with salt, pepper and olive oil. Place the chicken on top of the vegetables and roast for 15 minutes in the oven. After 15 minutes, place a piece of foil on top of the chicken. Continue cooking until an internal thermometer reaches 165 degrees, which is about 1 ½ hours.
- Once cooked, remove chicken from the oven. Let cool before slicing and serving with ranch dressing.
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