RANCH CHICKEN OVEN RECIPE RECIPES

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ROSEMARY RANCH CHICKEN KABOBS RECIPE | ALLRECIPES



Rosemary Ranch Chicken Kabobs Recipe | Allrecipes image

This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the most picky eater will be begging for the last piece.

Provided by Theresa Spencer

Categories     Chicken Breasts

Total Time 1 hours 0 minutes

Prep Time 50 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 10

½ cup olive oil
½ cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
¼ teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Steps:

  • In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
  • Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
  • Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Nutrition Facts : Calories 377.7 calories, CarbohydrateContent 4.8 g, CholesterolContent 59.2 mg, FatContent 30.7 g, FiberContent 0.1 g, ProteinContent 19.9 g, SaturatedFatContent 4.7 g, SodiumContent 1097.2 mg, SugarContent 3.7 g

OVEN BAKED WHOLE RANCH CHICKEN - HIDDEN VALLEY



Oven Baked Whole Ranch Chicken - Hidden Valley image

Oven Baked Whole Ranch Chicken

Provided by Hidden Valley

Total Time 100 minutes

Prep Time 10 minutes

Cook Time 90 minutes

Yield 8

Number Of Ingredients 7

6 pound roasting chicken
kosher salt
1 head garlic
1 apple
1 lemon
2 tablespoons butter
2 tablespoons Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix Shaker

Steps:

  • Preheat the oven to 425°F and place a cooking rack into a roasting pan.

  • Season the cavity of the chicken well with salt and pepper, and stuff with the garlic, apple and lemon halves. Brush the outside of the chicken with the butter and sprinkle with the seasoning mix.

  • Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place on the rack.

  • Roast the chicken for 1½ hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and let rest for about 10–15 minutes before carving.

Nutrition Facts : Calories 575

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