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Ranch Roasted Chicken and Potatoes

Debra Worth
from Much Ado About Chicken
Print Recipe

Ingredients
  

  • 1, 4- lb. chicken butterflied
  • 1-1/2 sticks butter softened
  • 1 tsp. apple cider vinegar
  • 1/2 tsp. mustard
  • 1 tsp. dried dill
  • 2 tsp. salt divided
  • 1 Tbsp. dried parsley
  • 1 tsp. dried basil
  • 1 tsp. garlic powder
  • 1/2 tsp. chili powder
  • 1 tsp. honey
  • 3 lbs. potatoes cut into 1-1/2" - 2" cubes

Instructions
 

  • Preheat the oven to 450°.
  • Mix the butter, vinegar, mustard, 1 1/2 teaspoons salt, and spices. Line a sheet pan with potatoes. Put half the butter mixture on the potatoes and, using your hands, toss the potatoes in the butter. Alternatively, you can melt half the butter and pour it over, but I would rather dirty my hands than a pot. Sprinkle potatoes with additional 1/2 teaspoon salt.
  • Dry the skin of the chicken. Put a spoonful of butter mixture under the skin of each breast and thigh and smooth it out. Rub the outside of the skin of the chicken with the remainder of the butter mixture.
  • Bake in the center of the oven for 50-70 minutes until the chicken is cooked through. Let the chicken rest for 15 minutes before serving.