Crispy Herb-Infused Ranch Roast Chicken
Elevate your dinner experience with this Crispy Herb-Infused Ranch Roast Chicken, a dish that promises to impress both family and guests alike. With an easy-to-follow method that requires just six minutes of prep, this roast chicken transforms a simple bird into a succulent masterpiece. The magic lies in the seasoned butter that seeps under the skin, ensuring that every bite is packed with flavor. The skin crisps to perfect golden-brown, while the breast remains incredibly moist, allowing you to slice through it effortlessly. The dark meat cooks to firm, juicy perfection. Say goodbye to bland and unsatisfying supermarket rotisserie chickens! This recipe promises a satisfying crunch without compromising texture. Be sure to follow the tips, particularly regarding the placement of the spice mixture, so you’re left with a visually appealing and delectable main course that’s sure to be the highlight of your meal.
N/A
Servings
300
Calories
6
Ingredients
Ingredients
Whole Chicken
1 (5-6 lbs, cleaned and dried)
Dry Ranch Dressing Mix
1 (4-ounce) package (buttermilk variety)
Dry Onion Soup Mix
1 (4-ounce) package
Paprika
1-3 tablespoons
Softened Butter
4-6 tablespoons
Fresh Garlic Cloves
4-6 (whole)
Instructions
1
In a small mixing bowl, combine the dry ranch dressing mix, onion soup mix, and paprika. Transfer the mixture into a resealable bag and shake well to combine.
2
In another bowl, take about a tablespoon of the mixed spices and combine it with 2-3 tablespoons of softened butter. Keep the remaining butter aside for later.
3
Pat the chicken dry with paper towels, ensuring to remove any moisture. Carefully slide your fingers between the skin and the breast, starting from the breast cavity and moving towards the drumsticks, being cautious not to tear the skin.
4
Once the skin is loosened, gently spread the seasoned butter mixture underneath, focusing on the tops of the breast and the drumsticks.
5
Rub some of the remaining spice mixture over the chicken’s skin, followed by half of the remaining butter, ensuring even coverage.
6
Sprinkle the leftover spice mix over the entire chicken, starting from the back and then flipping the chicken to cover the breast. Bend the wing tips back to prevent burning and ensure stability.
7
Place the uncovered chicken in a preheated 350°F (175°C) oven and roast for 30 minutes.
8
After 30 minutes, reduce the oven temperature to 250°F (120°C) and drain any accumulated juices into a bowl. Loosely cover the breast with foil to prevent overcooking and let it continue cooking.
9
Carve the drumsticks off at the joint and position them at the bottom of the roasting pan. This allows the dark meat to cook more evenly and keeps the breast skin crispy.
10
Cook for an additional hour or until you begin to smell the chicken cooking. To check for doneness, sneak a fork inside the breast cavity and poke the thigh. If clear juices run out, it’s ready. Ensure the dark meat is fully cooked; don’t rush this part.
11
Once cooked through, remove the foil and let the chicken rest while draining the juices. These drippings hold an incredible flavor and can be saved for gravy or other uses.
12
To ensure the skin remains crispy, avoid soaking the chicken in the juices. Serve immediately; leftover chicken tastes better cold than warm and slimy. For the finishing touch, place garlic cloves and a tablespoon of butter inside the chicken cavity, avoiding putting the cloves under the skin to maintain a crispy texture.
Nutrition Information
20g
Fat
2.5g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What makes this roast chicken recipe different from others?
This recipe uses a unique combination of dry ranch and onion soup mixes, along with a technique of placing seasoned butter directly under the skin to ensure maximum flavor and moisture.
How long does it take to prepare the chicken before roasting?
The preparation is very quick, requiring only about six minutes of active prep time.
What is the secret to getting crispy chicken skin?
The secret is to pat the chicken completely dry with paper towels before starting and to avoid soaking the finished bird in its own juices.
What size chicken is recommended for this recipe?
A whole chicken weighing between 5 and 6 pounds is recommended.
What type of ranch dressing mix should I use?
The recipe specifically recommends using the buttermilk variety of dry ranch dressing mix.
How do I prevent the breast meat from drying out?
By sliding seasoned butter between the skin and the breast meat and loosely covering the breast with foil during the second half of roasting.
What is the initial oven temperature for roasting?
The chicken starts roasting in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius).
Why is the oven temperature reduced during cooking?
The temperature is reduced to 250 degrees Fahrenheit (120 degrees Celsius) to allow the chicken to cook through gently without burning the skin.
When should I reduce the oven temperature?
The temperature should be reduced after the first 30 minutes of roasting.
Where should I place the garlic cloves?
Garlic cloves and a tablespoon of butter should be placed inside the chicken cavity rather than under the skin.
Why shouldn't I put garlic under the skin?
Placing garlic cloves under the skin can interfere with the crispy texture of the skin.
How do I check if the chicken is fully cooked?
Poke the thigh with a fork; if the juices run clear, the chicken is ready. You should also be able to smell the chicken cooking when it is near completion.
What should I do with the wing tips?
Bend the wing tips back behind the bird to prevent them from burning and to provide stability in the pan.
Why are the drumsticks carved off during roasting?
Carving them off at the joint and placing them at the bottom of the pan allows the dark meat to cook evenly while keeping the breast skin crispy.
Can I use the leftover juices from the pan?
Yes, the drippings contain incredible flavor and are excellent for making gravy.
How many calories are in a serving?
Each serving contains approximately 300 calories.
Is this recipe low in carbohydrates?
Yes, it is very low in carbs, with only 2.5 grams of carbohydrates per serving.
How much protein is in this dish?
This recipe provides about 25 grams of protein per serving.
What is the fat content of this roast chicken?
There are approximately 20 grams of fat per serving.
How do I store and eat leftovers?
Leftover chicken is best served cold; reheating can sometimes result in a less desirable texture.
What spices are in the dry rub?
The rub consists of dry ranch dressing mix, dry onion soup mix, and 1-3 tablespoons of paprika.
Should the chicken be covered while roasting?
It should be uncovered for the first 30 minutes, then the breast should be loosely covered with foil for the remainder of the cooking time.
How much butter is needed in total?
The recipe calls for 4 to 6 tablespoons of softened butter.
How do I avoid tearing the skin while loosening it?
Carefully slide your fingers between the skin and the breast starting from the cavity, moving slowly toward the drumsticks.
Is it necessary to drain the juices during cooking?
Yes, draining the juices when you reduce the oven temperature helps keep the environment right for crispy skin.
How many ingredients are in this recipe?
There are 6 main ingredients: chicken, ranch mix, onion soup mix, paprika, butter, and garlic.
Can I prepare the spice mix in advance?
Yes, you can combine the dry ranch mix, onion soup mix, and paprika in a resealable bag ahead of time.
What is the total estimated roasting time?
Total roasting time is approximately 1 hour and 30 minutes (30 minutes at high heat and about 1 hour at low heat).
Why is this better than a supermarket rotisserie chicken?
This homemade version offers a superior crunch, much more flavor due to the herb-infused butter, and a moister texture than store-bought options.
What should the texture of the dark meat be?
The dark meat should be cooked until it is firm and juicy, which is achieved by finishing it at the bottom of the roasting pan.