- 2 cups milk
- 2 tablespoons powdered Ranch seasoning mix (plus an extra teaspoon)
- 1 teaspoon salt
- 6–8 pounds whole chicken
- 1 tablespoon all purpose flour (OK to substitute gluten-free flour)
- 1 pound baby red potatoes quartered
- 4 carrots peeled and cut into 1 1/2″ pieces
- 2 tablespoons salted butter melted
In a bowl large enough to hold the entire chicken, whisk together milk, two tablespoons ranch seasoning, and salt.
Rinse chicken, and submerge in the milk marinade. Try to get some of the milk inside the cavities of the chicken, and coat the bird completely. Lay bird breast-side down in the bowl, cover with plastic wrap, and place in refrigerator for 2-24 hours before baking.
Preheat oven to 375 degrees. Line a dutch oven with a Reynolds large size oven bag. Sprinkle flour over the bottom of the bag.
Pour vegetables into oven bag. Stir together melted butter and one teaspoon Ranch seasoning, and pour seasoned butter over the vegetables.
Lift chicken out of marinade, and allow it to drip mostly dry. Place it on top of the vegetables in the oven bag. Close bag with nylon tie provided. Use scissors or a knife to cut six 1/2″ slits in the bag to allow steam to escape.
If you have one, insert an oven-safe probe thermometer deep into the chicken thigh before placing the pot in the preheated oven. Cook until internal temperature has reached 165 degrees F.
Remove pot from oven, and allow to stand for 10 minutes before carefully cutting open the top of the bag. Remove the chicken and vegetables to a serving vessel, and carefully lift bag from dutch oven to discard.
- Prep Time: 15
- Passive Time: 120
- Cook Time: 90