One Pan Garlic Ranch Chicken and Veggies
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(10)
Ingredients
4 servings
- 8 teaspoons brown sugar, divided
- 8 bone-in, skin-on chicken thighs
- 16 ounces baby red potatoes, halved
- 16 ounces baby peeled carrots
- 2 tablespoons olive oil
- 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
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Preparation
Step 1
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Step 2
Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken.
Step 3
Place chicken, potatoes, and carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste.
Step 4
Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred.
Step 5
Serve immediately, garnished with parsley, if desired.
Step 6
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Chef's notes
*Cooking time will vary depending on the size and thickness of the potatoes and carrots.
