One Pan Garlic Ranch Chicken and Veggies

Yield: 4 servings

Prep: 10

Cook: 35

Total: 45

Crisp-tender chicken baked to absolute perfection with roasted carrots and potatoes - all cooked in a single pan!

5 stars (11 ratings)

Ingredients

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

Instructions

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken.
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.
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.
Serve immediately, garnished with parsley, if desired.

Notes

*Cooking time will vary depending on the size and thickness of the potatoes and carrots.

This One Pan Garlic Ranch Chicken and Veggies recipe is brought to you by DAMN DELICIOUS

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