Buttermilk Ranch Roasted Chicken with Potatoes

Buttermilk Ranch Roasted Chicken with Potatoes 10 pieces bone-in, skin-on chicken thighs and/or legs 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon white pepper 1/2 teaspoon black pepper 3 pounds small red potatoes 1 1/2 cups buttermilk ranch dressing* Add chicken, olive oil, salt, garlic, onion powder and peppers to a large bowl and toss to coat. Really get in there with your hands and massage those spices into the chicken. Spray one large baking pan (18x13) or two smaller pans (13x9) with cooking spray or rub with a little olive oil. Arrange chicken pieces evenly in pan(s) and bake at 325 degrees for 45 minutes. Meanwhile, clean potatoes. Leave the smaller potatoes whole and cut the larger ones in half. You don’t want anything bigger than 2” in diameter. Remove pan(s) from oven. Arrange potatoes evenly around chicken pieces. Return pan(s) to oven and continue cooking for 30 minutes. Remove pan(s) from oven. Baste chicken and potatoes with buttermilk ranch dressing. Sprinkle potatoes with a little coarse grain salt. Return pan(s) to oven and continue cooking for 30 more minutes. Remove pan(s) from oven. Increase oven temperature to 375 degrees. Baste chicken and potatoes with buttermilk ranch dressing again. Return pan(s) to oven and continue cooking for 20-30 minutes or until chicken is golden brown. Read more at http://www.southyourmouth.com/2015/02/buttermilk-ranch-roasted-chicken-with.html#qmdkr1sA8KQYm5wm.99