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.
olive oil, divided 5 tablespoons
Brussels sprouts, trimmed and halved (quartered if large) 1¼ pounds
carrots, peeled and cut into 1-inch chunks (can sub butternut squash or yams, if desired, or do a mix) 1¼ pounds
kosher salt and fresh ground black pepper, to taste
bone-in, skin-on chicken thighs (about 2 pounds) 6–8
garlic, finely minced 2 cloves
Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker, divided 1 tablespoon
THIS RECIPE IS AIR FRYER-FRIENDLY
Simply reduce the cooking time and temperature on your air fryer as shown here.*
Set air fryer timer for half the cooking time of a conventional oven. Add extra time for doneness if needed.
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.
Preheat the oven to 400°F. Lightly coat a baking sheet with 1 tablespoon of the olive oil.
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.
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.
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.
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