30 pounds frozen roasted chicken pieces (1 breast OR 1 thigh with back OR 1 drumstick with 1 wing)
3.2 ounce dry ranch seasoning
Thaw chicken in refrigerator one to two days in advance.
Preheat convection oven to 350°F or conventional oven to 375°F.
Divide chicken into two–18 inch by 26 inch by 9 inch food containers. Toss chicken with one half dressing package in each food container, until chicken is well coated.
Place single layer of coated chicken on 6–12 inch by 20 inch by 2½ inch sheet pans lined with parchment paper.
Cook chicken in oven for 30 minutes until internal temperature reaches 165°F.
Remove chicken from oven and cover.
Serve 1 breast or thigh with back or 1 drumstick with 1 wing for each serving.
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