Ranch Dressing Chicken

These tender yet crispy ranch roast chicken drumsticks are tangy, perfectly herby, delicious and so flavorful, and ready in under an hour with less than 10 minutes of prep. Usually ranch dressing is used to toss salads or as a dip, but it also works great as a flavorful marinade for chicken thanks to the acid in buttermilk. Homemade ranch dressing with fresh herbs offers vibrant, bright flavour and freshness that store-bought alternatives can’t match. If you want to use store-bought one, then try adding some fresh herbs for a pop of green colour and aromatic depth.

Ranch Dressing	Chicken
80 g Mayonnaise 80 g Sour cream (or Greek yoghurt) 70 ml Buttermilk 1 tbsp Finely chopped fresh chives 1 tbsp Finely chopped fresh flat-leaf parsley 1 tbsp Finely chopped fresh dill 1 tbsp Freshly squeezed lemon juice 1/4 tsp Celery salt 1/4 tsp Black pepper 1/4 tsp Onion powder 1/4 tsp Garlic powder 1 Large pinch Sea salt	1.2-1.5 kg / 7-10 Chicken drumsticks ½ tsp Sea salt 2 tbsp Chicken schmaltz, melted (or olive oil)

Whisk together mayonnaise, sour cream, buttermilk, fresh herbs, lemon juice, celery salt, pepper, onion powder, garlic powder, and a large pinch of sea salt in a small bowl until combined. Cover and chill until ready to use.
Place chicken drumsticks in a bowl and cover with slightly more than half of the ranch dressing. Turn the chicken pieces to coat evenly, then cover and refrigerate for at least 8 hours.
Preheat the oven to 220C/430F. Remove chicken from marinade and place on a large baking dish. Pat chicken dry with paper towels, season with sea salt and drizzle with chicken schmaltz or olive oil.
Roast chicken until browned and a thermometer inserted in the thickest part of the thigh registers 70C/160F, 40-50 minutes. Remove the chicken from the oven and let it rest for 10 minutes before serving it with reserved ranch dressing.