One 2 1/2- to 3-pound frying chicken, jointed into 8 pieces
1/3 cup Ranch Seasoning Blend
Cut the breasts in half to make 10 pieces. Put the chicken pieces in a gallon-size zip- top bag and sprinkle it with the ranch seasoning.
Seal the bag and massage the outside to make sure the chicken is completely coated in the seasoning mixture. Leave in the refrigerator to marinate at least 2 hours and preferably overnight.
When ready to bake, preheat the oven to 350 degrees F and line a large, rimmed baking sheet with foil. Lightly oil the foil and arrange the chicken, skin side up, on the baking sheet.
Roast for 45 minutes, until the chicken is golden brown and cooked through. (An instant-read thermometer inserted in the centre of a thigh should read 180 degrees F. If not, give it 5 or 10 more minutes and check again.)