Rosemary Ranch Chicken


1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)


5 skinless, boneless chicken breast halves

Pre-heat oven to 350 degrees F.

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat.

Cover and refrigerate for 30 minutes, if desired, or transfer meat immediately to a 9×13″ baking dish. Pour liquid over and around chicken. Bake for 20-30 minutes, or until cooked through (internal temperature should read 160 degrees F).

After baking, the remaining liquid in the pan is delicious served with the chicken over rice!

Alternately, as in the original recipe, you can prepare the sauce and marinate chicken breasts or chunks before cooking them on the grill.

Yield: 6-8 servings

Source: Melinda DeBirk (based on a recipe from

Published in: on September 28, 2009 at 3:13 am  Leave a Comment  
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