Baked Ranch Chicken with Roasted Broccoli and Mashed Potatoes

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Ranch Baked Chicken Breasts

1. In a large zip-top bag or shallow dish, whisk together ½ cup buttermilk, 1 teaspoon kosher salt, and ½ teaspoon black pepper. 3 min
2. In a small bowl, combine 1 teaspoon dried dill, 1 teaspoon dried parsley, 1 teaspoon garlic powder, ¾ teaspoon onion powder, ½ teaspoon dried chives, and ½ teaspoon paprika to form the ranch spice blend. 3 min
3. Stir the ranch spice blend into the buttermilk mixture, add the 4 chicken breasts, turn to coat, and marinate at room temperature for 20 minutes (or refrigerate up to 8 hours). 20 min
4. Preheat the oven to 425°F and line a rimmed baking sheet with foil. 10 min
5. Lift the chicken breasts from the marinade, letting the excess drip off, place them on the prepared baking sheet, and drizzle with 2 tablespoons olive oil. 2 min
6. Bake at 425°F for 22–26 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F. 24 min
7. Transfer the chicken to a cutting board and rest for 5 minutes before slicing or serving. 5 min

Creamy Mashed Potatoesbase

1. Peel and cut 2 pounds Yukon Gold potatoes into 1½-inch chunks. 8 min
2. If using, thinly slice 2 tablespoons fresh chives and set aside for garnish. 2 min
3. Place the potato chunks in a large pot, cover with cold salted water by 1 inch, and bring to a boil over high heat. 8 min
4. Reduce heat to medium and boil for 15–18 minutes until the potatoes are completely tender when pierced with a fork. 17 min
5. Timing-sensitive step. Drain the potatoes thoroughly, return them to the hot pot over low heat, and shake for 1 minute to steam off excess moisture. 2 min
6. Remove from heat and mash the potatoes with 4 tablespoons room-temperature butter until the butter is fully melted and no large lumps remain. 3 min
7. Stir in ½ cup warmed whole milk and ¼ cup sour cream until smooth and creamy, then season with 1 teaspoon kosher salt and ¼ teaspoon black pepper. 3 min
8. Transfer to a serving bowl and garnish with the sliced fresh chives (optional).

Roasted Broccoliside

1. Toss 1¼ pounds broccoli florets with 2 tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until evenly coated. 4 min
2. Spread the broccoli in a single layer on a rimmed baking sheet (use a second sheet if needed to avoid crowding). 2 min
3. Roast at 425°F for 20–22 minutes, flipping once halfway through, until the edges are crispy and lightly charred. 21 min
4. Squeeze ½ lemon over the hot broccoli and transfer to a serving dish.