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.
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
- Make ranch dressing: In a blender, combine all dressing ingredients until smooth. (Make Ahead: Make dressing up to a day ahead; cover and refrigerate.)
- 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.
- 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.
- 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.
- 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