Peppercorn Ranch Chicken with Potato Wedges

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Peppercorn Ranch Chicken with Potato Wedges
Peppercorn Ranch Chicken with Potato Wedges
1 chicken
1 tbsp. butter
1 (28- oz.) package Ore-Ida Steak Fries
1 (1- oz.) package Original Ranch Seasoning and Salad Dressing Mix
Freshly ground pepper
Prep time: 5 minutes
Cook time: 1 hour, 10 minutes

Preheat oven to 350°F. Place a rack in the bottom of a
large, shallow baking pan. (Rack should cover the entire
pan; use 2 if necessary.) Rinse chicken and pat dry; spread
butter over surface of chicken. Place steak fries in a
medium bowl and toss with 1-1/2 tbsp. ranch mix. Sprinkle
remaining ranch mix over chicken. Place chicken on rack and
surround with fries. Grind pepper liberally over chicken and
potatoes. Bake for 1 hour and 10 minutes or until chicken
reaches an internal temperature of 165°F. (A very cold
chicken will require a longer cook time.)

Makes 6 servings.

Tip! Tent fries with foil if they brown too quickly.
Wine Suggestion

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