Hoisin baked chicken

Hoisin Baked Chicken from SOS! The Six O’Clock Scramble to the Rescue (recipe reprinted with author’s permission) 1/2 cup hoisin sauce 2 tablespoons rice vinegar 1 tablespoon reduced-sodium soy sauce 3-4 pounds chicken drumsticks or thighs Whisk together hoisin sauce, vinegar and soy sauce. Put sauce mixture in a zip-lock bag with chicken pieces and marinate 2-24 hours. Heat oven to 450 degrees. Line a baking pan with aluminum foil. Remove chicken from marinade and place it on the baking pan skin side down. Bake for 20 minutes, then flip chicken and baste with some of the reserved marinade. Bake chicken another 20 minutes, then put it under the broiler for 5 minutes to crisp the skin a bit. I also cook these on the grill sometimes and that works well too.

Ranch

Ranch Dressing Mix 1 tablespoon dried chives 1 tablespoon dried parsley 1 tablespoon dried dill weed 1 ½ teaspoons garlic powder 2 teaspoons onion salt ¾ teaspoon ground black pepper Combine and store in a container in the freezer.  To make dressing, add 2 ½ -3 teaspoons ranch dressing mix to 1 cup mayonnaise 1/2 cup sour cream 2 tablespoons milk (more or less if you like it thinner or thicker) Blend together in a bowl, or shake in a dressing shaker.  Refrigerate until served.