Buttermilk Ranch Roasted Chicken

Instructions

1. Combine the buttermilk, ranch seasoning, chives, dill, lemon juice and salt in a large bowl and whisk until combined.
2. Place chicken pieces in the ranch dressing turning to coat evenly. Cover and refrigerate for at least 4 hours or overnight.
3. Remove the chicken from the fridge and preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper or foil.
4. Using tongs, shake excess buttermilk off chicken pieces before placing skin side up on baking sheet. Season with salt and pepper. Discard the marinade.
5. Roast chicken until browned and a thermometer inserted in the thickest part of the thigh registers 160°F, approximately 45 minutes. Remove the chicken from the oven and let rest for 10 minutes.  Serve with lemon wedges and additional ranch dressing if desired.
6. Heat Main St Bistro® Twice Baked Signature Potatoes per package instructions and enjoy.