This recipe is not only a great homemade RANCH DRESSING for salads, dips, and pizza; but also one of my favorites as a marinade for seared or grilled chicken. The yogurt-based dressing is quick and easy to make, and feel free to use whatever fresh herbs you have from your garden.

The yogurt marinade ensures a super juicy, tender meat - but it’s also a great dip for the cooked chicken and fresh tomatoes we love to eat with this recipe. Thump Thump!

the essential RANCH CHICKEN

Serves: 4 to 6 | Prep, Cook Time: 45 minutes to 4 Hours

INGREDIENTS

2 cup Greek yogurt

1 cup mayonnaise

1/2 cup finely chopped fresh chives, plus more for serving

1/2 cup mixed finely chopped fresh dill, mint, and parsley, plus more for serving

1 tablespoon garlic powder

Kosher salt and black pepper

4 to 6 bone-in, skin-on chicken thighs

3 tablespoons extra-virgin olive oil

3 garden tomatoes, sliced

TECHNIQUE

In a medium bowl, whisk together the yogurt, mayonnaise, chopped herbs, and garlic powder; season with 1 tablespoons salt and a few grinds of pepper. Transfer half the ranch to a medium bowl...reserve the remainder for serving.

Season both sides of the chicken with salt and pepper, then transfer to the medium bowl with the ranch and toss to coat. Let sit at least 15 minutes, or refrigerate up to two hours.

Pre-heat oven to 435 degrees. Heat olive oil in a large nonstick skillet over medium-high heat. Sear the marinade coated chicken until dark and caramelized on both sides, probably 3 to 5 minutes per side. Transfer chicken to a parchment lined sheet pan and finish cooking in oven - probably an additional 6 to 8 minutes or until crispy.

Serve chicken with the ranch and sliced tomatoes..