Tangy Baked Ranch Chicken
This Tangy Baked Ranch Chicken is a quick and easy weeknight meal, featuring tender chicken marinated in a zesty ranch mixture and baked to perfection. Enjoy a flavor-packed dish with minimal effort.
Equipment
- Paper towels
- Medium bowl (or resealable plastic bag)
- Baking sheet
- Parchment paper or foil
Ingredients
Chicken
- 2 lbs boneless, skinless chicken breasts or thighs (about 4-6 pieces)
Marinade
- 2 tbsp dried ranch seasoning mix (from a packet or homemade)
- 1 tbsp olive oil
- 1 tbsp white vinegar or lemon juice
- 1/4 cup water or buttermilk
Instructions
Preparation
- Pat the chicken dry with paper towels and pound thicker pieces to an even thickness for uniform cooking.
Marinate
- Combine ranch seasoning, olive oil, vinegar (or lemon juice), and water (or buttermilk) in a bowl or bag to form a paste.
- Add chicken to the marinade, ensuring all pieces are thoroughly coated, then refrigerate for 30 minutes to 4 hours.
Bake
- Preheat your oven to 400°F (200°C) and arrange the marinated chicken on a baking sheet lined with parchment paper or foil.
- Bake for 20-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Rest and Serve
- Remove the cooked chicken from the oven and let it rest for 5 minutes before slicing or serving.
Notes
For extra flavor, consider marinating the chicken overnight. Adjust baking time based on the thickness of your chicken to ensure it's cooked through but not dry.