The Skinless Ranch Chicken


The Skinless Ranch Chicken

In this recipe,  you will create your own ranch seasoning, without the MSG found in some packets. We are going to cook this on a high heat, covered,  which will result in a juicy abd tender chicken. This recipe will yield 8 pieces, for an average of 2 pieces per person.  The skin is removed, and this is why we leave the chicken covered, to cook in its own juices, therefore, we don’t need the skin to seal in the flavors. Here we go…..

4 leg quarters, cut and separated to make 8 pieces, fat and skin removed (I use a napkin to get a firm hold on the skin to pull it off – I know that sounds yucky, but wait till you see all of that on a plate,  it’s unbelievable), rinsed

kosher salt (makes the chicken juicier)

onion powder

garlic powder

dried chives

dried parsley flakes

Dutch oven, or heavy- bottom/oven – safe pan/pot/skillet with lid

Preheat oven to 475 degrees. Sparingly season prepared chicken with above ingredients (light on the salt). Your chicken will make its own liquid, so no need to add water or fat (of course, please check half way during cooking time,  to make sure that you don’t need to add any water). Cover and bake for 45 minutes, or until juices run clear,  and no longer pink in the middle. Remove from oven,  and let chicken cool for a few minutes. That’s it! Enjoy!


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