By Chef #1113957 on April 01, 2009
"This is so good and so easy! You can use more or less of the ranch, I usually use the "Fat Free" packet. Requires no additional salt due to high salt content in packet. I like to bake this in a roasting stone and surround with potatoes and root veggies to make complete meal."
Serving Size: 1 (267 g)
Servings Per Recipe: 2
"Was great! We used double the meat for the same amount of seasoning. It was delicious!"
"Holy salt! I love salt, but this was a bit much, it overpowered the rest of the flavors. Next time I'll either halve the seasoning salt or omit it all together, because there was good flavor there (under the salt). 3 stars for now, but I hope to bump it to 4 when I reduce the amount of salt."
"This is a great idea, I used a Watkins mix in place of the dressing called for in the recipe, but otherwise followed the directions here. It was very good and we served it with Apricots and a mixed medley of vegies. Thanks for sharing."
"I really enjoyed this! However, I didn't have a 5/8 ounce pkg of ranch dressing mix, I had REAL Buttermilk Ranch Dressing. So in a baggy I tossed the spices (except the garlic cloves) I put the olive oil in a pan, with the garlic and saute'd. Meanwhile squished the lemon as described, sprinkled the chicken with the spices in the baggy.. then put into the pan with the garlic/oil and browned the chicken. Once browed both sides, I poured over the ranch dressing as much as we desired then baked slowly on 325 degrees until therm. reached approx. 175 - 180 degrees - its yummers!"