Ranch Chicken Dutch Oven Recipe

Ranch Chicken Dutch Oven Recipe

This Ranch Chicken recipe is an easy one-pan dinner filled with juicy chicken smothered in a rich, comforting, and creamy ranch gravy.

Ingredients:
2 cups milk
2 tablespoons powdered Ranch seasoning mix, (plus an extra teaspoon)
1 teaspoon salt
6-8 pounds whole chicken
1 tablespoon all purpose flour, (OK to substitute gluten-free flour)
1 pound baby red potatoes, quartered
4 carrots, peeled and cut into 1 1/2″ pieces
2 tablespoons salted butter, melted

Servings about 6 people

Directions:
You can use a 12″ Deep Dutch Oven or 14″ Deep Dutch Oven it just depends on the chicken and how many vegetables you want.
1. In a bowl large enough to hold the entire chicken, whisk together milk, two tablespoons ranch seasoning, and salt.
2. Rinse chicken, and submerge in the milk marinade. Try to get some of the milk inside the cavities of the chicken, and coat the bird completely. Lay bird breast-side down in the bowl, cover with plastic wrap, and place in refrigerator for 2-24 hours before baking.
3. Oil and Preheat Dutch Oven to 375 degrees. 17 on top and 12 on the bottom. Sprinkle flour over the bottom of the Dutch Oven. Pour vegetables into Dutch Oven . Stir together melted butter and one teaspoon Ranch seasoning, and pour seasoned butter over the vegetables.
4. Lift chicken out of marinade, and allow it to drip mostly dry. Place it on top of the vegetables in the Dutch Oven. Put your lid on and cook. Cook time about 90 minutes. When you smell it or see steam coming out from under the lid you know it is done.
5. Remove Chicken from Dutch Oven, and allow to stand for 10 minutes or until cool enough to cut up. Take the Vegetables out of the dutch oven and put in a bowl or serve on top of chicken or under the chicken.

Ranch Chicken Dutch Oven Recipe