Ranch Herb Roast Chicken takes advantage of the lower price of whole chickens to help out the budget-conscious family. The price of chicken parts has skyrocketed lately, but whole chickens are a comparative bargain. In order to add flavor and ensure a moist result, this method is a real winner. You can vary the herbs to suit your personal taste. It’s quite easy to prepare, then toss it in the oven while you whip up your side dishes. This hearty entree is sure to please all, kids included.
Ranch Herb Roast Chicken Recipe
1 whole young chicken (4 to 5 pounds)
1/2 cup (4 ounces) plain greek yogurt
1 package (.4 ounces) dry buttermilk ranch dressing mix
1/2 teaspoon dried rosemary leaves
1/3 teaspoon dried thyme
1/4 teaspoon rubbed sage
Preheat oven to 375 F. Line a shallow roasting pan with foil. Insert a v-rack into the pan.
Remove the gizzards and/or neck pieces from the cavity of the chicken. Freeze for soup or broth, or discard. Gently slide your fingers between the skin and the breast and down the leg to create a pocket. Take care not to tear the skin.
Combine the yogurt, ranch dressing mix, rosemary, thyme, and sage. Spoon half of the mixture under the skin of the chicken, and smooth it around with your fingers. Smear the rest of the herbed yogurt mixture over the outside of the chicken.
Place on the v-rack, breast-side up, and tie legs together. (I use these silicone bands to tie the legs.) Roast for 1-1/2 to 2 hours or until a instant-read meat thermometer inserted into the center of the breast (not touching bone) reads 170 F. Timing will vary depending upon the size of the chicken and your variable oven temperature. If the skin begins to brown too quickly, tent the browned areas with foil. Let the chicken rest for 15 minutes before cutting to serve.
Yield: 8 servings
• Feel free to mix and match your favorite herbs, or just stick to one herb.
Ranch Herb Roast Chicken Recipe Photo ©2015 Peggy Filippone