I say to forget the ranch dressing mix. The company tells you to add it to mashed potatoes, use it with chicken, put it in soups, use as a sauce for veggies, etc. I wouldn't be surprised to see them tell you to put it on watermellon.
IMHO, you are better off simply seasoning your chicken with any, or a mixture of the following: salt, coarse-grind pepper, sage, rosemary, basil, oragano, garlic, or paprika. I often smear my favorite hot sauce on chicken before grilling, or baking.
A simple coating of salt, pepper, and any of the above, and popped into the oven will give you exceptional roasted chicken, if the meat is cooked to the proper temperature.
Our favorite oven-fried chicken goes like this; Make egg wash with an egg and a little milk. Combine 3/4 tsp. salt, and 1 1/2 tsp. black pepper to 1 cup AP flour. Dredge skin-on chicken in egg wash, then coat in flour. Fry in 3 inches oil until lightly browned. Place on a parchment paper lined cookie sheet and place into a 350 degree oven for 40 minutes. rEmove and serve with your favorite sides.
My favorite seasoned flour recipe is this (not so secret blend of 13 herbs and spices
1/2 cup all-purpose flour
1 1/2 tsp. kosher salt
1/2 tsp. granulated garlic powder
1/8 tsp. powdered ginger
1/2 tsp. marjoram
1/4 tsp. rubbed sage
1/4 tsp. ground thyme
1/2 tsp. black pepper
1/4 tsp. tumeric
1/8 tsp. red pepper
1 dash Chinese 5-spice powder
1/8 tsp. celery seed
1/4 tsp. granulated onion powder
Some like the sour flavor component that is part of ranch style dressing. I choose to skip the sour flavor. But whether you use the basic flour and salt coating, or my above recipe, by pan frying in shallow oil, then baking as instructed above, your chicken will be light, tender, and so juicy it will squirt you when you bite into it, without being greasy. Have napkins ready.
Seeeeeeeya; Chief Longwind of the North