New Sheet Pan Chicken with Roasted Vegetables
- Prep: 15 min
- Cook: 30 min
- Total: 45 min
- Servings: 6
5 tablespoons olive oil, divided
1¼ pounds 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)
kosher salt and fresh ground black pepper, to taste
1 tablespoon Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker, divided
6–8 bone-in, skin-on chicken thighs (about 2 pounds)
2 cloves garlic, finely minced
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.
For safe meat preparation, reference the USDA website.
DID YOU MAKE THIS RECIPE?
Check if you made it
I made it
(14 people made this)
Hidden Valley® Ranchology Rewards
Join the new Ranchology® Rewards program. Fun badges. Delicious rewards. What are you waiting for?Join Now