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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
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This recipe is so simple, my husband makes it often. The meat is wonderfully moist, and the skin is flavorful, crispy and golden. I have real success with Lo-Carb dieting, so am always looking for good recipes. Dana Carpender's cookbooks are fantastic and meals at our house includes many of her recipes. Ingredients:
2 chicken breasts |
2 chicken thighs |
2 chicken legs |
1/4 cup ranch dressing |
Directions:
1. Preheat the oven to 375.
2. Arrange chicken in a roasting pan and spoon the dressing over it, smearing it a bit with the back of the spoon to cover each piece.
3. Roast for 75 – 90 minutes.
4. The original recipe called for one whole chicken cut into pieces. I like white meat, my husband likes dark meat, so we prepare the quantities listed above, which leaves enough for left-overs. We also use more Ranch Dressing than called for in the recipe.
5. Yield: 4 servings, each with 1 gram of carbohydrates, no fiber, 44 grams of protein.
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