For many years, I was a latch-key kid. Both parents worked and my brother and I would often be asked to take some meat out of the freezer to thaw so when my mom came home from work it would be ready to start. As we progressed into our high school years, we would occasionally get the meal started beyond basic thawing.
One meal that was in regular rotation in our house was Ranch Chicken. A simple, but delicious dish. As a kid the chicken was always chicken breasts (with skin and bone). The skin would crisp up and be so flavorful. As I got older and the idea of eating the skin went from typical to unusual and the deboned chicken breasts became more common, that became the cut of choice. Still today, that is what I generally use, but I had some thighs and used them.
Baked chicken can be so bland, but the Ranch dressing packet brings a great amount of flavor.
Lemon juice helps the flavor pop!
Place the chicken in a baking dish and sprinkle with lemon juice.
Sprinkle with a packet of dry Ranch dressing mix.
Prep Time: 5 min | Cook Time: 45 mins | Makes: 4 servings | Difficulty: Easy
- Chicken (can use boneless chicken or boned)
- Lemon juice
- Packet of Hidden Valley Ranch dressing mix
Preheat oven to 375°.
Place chicken in a baking dish and coat the top with lemon juice. Sprinkle the ranch mix over the chicken. Bake for 45 minutes.