Gluten-Free

Kefir Ranch Chicken & Vegetables

We’ve transformed ranch dressing into a gut-health hero with the help of probiotic-rich kefir. In this recipe, it’s served over crispy roasted chicken with roasted Brussels sprouts, radishes and celery root.

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Habits This Recipe Helps You Keep

  • Improve gut health
  • Eat the rainbow
  • Select healthy fats

Related: 20 Daily Habits for a Healthier, Happier You!

Kicking Back with Kefir

Named after the Turkish word keyif, meaning to “feel good” after eating, this probiotic-packed fermented dairy is usually made from cow’s or goat’s milk. It contains up to 61 strains of bacteria and yeasts, making it a richer probiotic source than conventional yogurts.

Servings
4
Prep Time
20 min
Duration
60 min

Ingredients

Ranch dressing

  • ½ cup whole-milk kefir
  • ¼ cup chopped fresh parsley
  • 3 tbsp avocado oil mayonnaise
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp chopped fresh dill
  • 1 clove garlic, minced
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • ¼ tsp each sea salt and ground black pepper

Chicken & veg

  • 2 lb bone-in, skin-on chicken thighs, patted dry (4 to 8, depending on size)
  • 1 lb Brussels sprouts, halved
  • 1 bunch radishes, halved
  • 1 celery root, chopped into ¼-inch chunks
  • 2 tbsp extra-virgin olive oil
  • ½ tsp sea salt, divided
  • ¼ tsp ground black pepper

Preparation

  1. Make ranch dressing: In a blender, combine all dressing ingredients until smooth. (Make Ahead: Make dressing up to a day ahead; cover and refrigerate.)
  2. Prepare chicken and veg: Transfer about two-thirds of ranch dressing to a large bowl. Add chicken; toss to coat. Cover and refrigerate for at least 4 and up to 8 hours.
  3. Preheat oven to 400ºF; arrange oven racks in top and bottom thirds of oven. Place a large baking sheet in the oven as it preheats; mist another baking sheet with cooking spray.
  4. Remove chicken from marinade; place on oiled baking sheet. In a large bowl, toss Brussels sprouts, radishes and celery root with remaining oil, salt and pepper. Carefully remove hot pan from oven; spread vegetables in a single layer. Place chicken on upper rack and vegetables on lower rack and roast until an instant-read thermometer reads 165ºF when inserted into thickest part of chicken and vegetables are tender and caramelized in spots, 30 to 35 minutes, stirring vegetables about halfway through.
  5. Divide chicken and vegetables among serving plates; drizzle with reserved dressing.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 484
  • Carbohydrate Content 23 g
  • Cholesterol Content 153.5 mg
  • Fat Content 30 g
  • Fiber Content 7 g
  • Protein Content 33 g
  • Saturated Fat Content 6 g
  • Sodium Content 659 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 18.5 g
  • Polyunsaturated Fat Content 4 g