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4.8138
(145)

Sheet Pan Chicken with Roasted Vegetables

4.8138
()

Sheet Pan Chicken with Roasted Vegetables

Sheet pan meals are to weeknights what balloon animals are to kid’s birthday parties. This simple one-sheet meal is loaded with hearty goodness and zesty flavors the whole family will love, thanks to Hidden Valley® Ranch Seasoning. Easy to make, fast to clean up, and hard not to love, this HVR masterpiece is always up for an encore.

Sheet pan meals are to weeknights what balloon animals are to kid’s birthday parties. This simple one-sheet meal is loaded with hearty goodness and zesty flavors the whole family will love, thanks to Hidden Valley® Ranch Seasoning. Easy to make, fast to clean up, and hard not to love, this HVR masterpiece is always up for an encore.

  • Prep Time 15 min
  • Cook Time 30 min
  • Servings 6
  • Print print Print
Recipe Tags
  • Kid-Friendly,
  • Keto-Friendly,
  • Gluten Free,
  • Ranch Night Ready

Ingredients (7)

For safe meat preparation, reference the USDA website.

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Steps (4)

THIS RECIPE IS AIR FRYER-FRIENDLY
Simply reduce the cooking time and temperature on your air fryer as shown here.*

Timing
Set air fryer timer for half the cooking time of a conventional oven. Add extra time for doneness if needed.

Temperature
Reduce regular oven temperature by 25° to 50° (not going below 350°) on your air fryer. If food is getting too dark, reduce by another 25°.

* Always follow manufacturer’s instructions.

  1. 1

    Preheat the oven to 400°F. Lightly coat a baking sheet with 1 tablespoon of the olive oil.

  2. 2

    Toss the Brussels sprouts and carrots with 2 tablespoons of the olive oil, a little bit of salt and pepper to taste, and one teaspoon of the ranch seasoning mix until well coated. Season the chicken thighs on both sides with the remaining ranch seasoning mix. 

  3. 3

    Scatter the vegetables evenly on the sheet pan and nestle the chicken thighs on top. Drizzle the whole thing with remaining olive oil and sprinkle with garlic.

  4. 4

    Place pan into the oven and roast until the chicken is completely cooked through and the vegetables are fork tender, about 30 minutes, stirring the vegetables gently halfway through cooking. If the vegetables need more time, remove the chicken and finish for another 5–10 minutes.

Did you make this recipe?

I made it

(414 people made this)

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145 Reviews

4.8

recommend 86.9% would recommend this recipe

Rated 4 out of 5 by from Possibilities are endless!!!! I made this twice...Gets better every time...Try it..Won't be disappointed!!!
Date published: 2023-05-09
Rated 5 out of 5 by from Delicious chicken & veggies I needed a new idea and this came up. I wasn’t sure because my husband always says he doesn’t like Brussels sprouts. He raves about it! Thanks HVR!
Date published: 2023-03-21
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