Crisp-Roasted Ranch Chicken with Leeks and Zucchini

  • Prep: 15 min
  • Cook: 35 min
  • Total: 50 min
  • Servings: 6
Rated 4.5714/5 based on 7 customer reviews

Ingredients (6)

Steps (5)

  • Step 1
    Preheat the oven to 425 degrees.
  • Step 2
    Season the chicken with 1½ tsp. of Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker and black pepper on both sides.
  • Step 3
    In a large, oven-safe skillet set over medium-high heat, heat the olive oil until very hot but not smoking. Place the chicken thighs in the pan, skin side down. Cook, without touching, until the skin is crisp and golden brown, about 6-8 minutes. Transfer chicken to a plate.
  • Step 4
    Add the leeks to the pan and cook until just beginning to soften, about 3-4 minutes. Stir in the zucchini, season with the remaining ranch seasoning and a bit of black pepper, and stir for another 1-2 minutes.
  • Step 5
    Nestle the chicken, skin side up, into the vegetables. Transfer the entire pan back into the oven and roast until the chicken and vegetables are cooked through, about 18-22 minutes.
  • For safe meat preparation, reference the USDA website.

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Reviews
(7)

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Rated 3 out of 5 by from Good but needs more seasoning I just made this recipe for dinner tonight and it was pretty good but needed more seasoning. I couldn’t taste the ranch flavoring at all and it needed some salt as well. I think with a few changes it could be great.
Date published: 2019-06-09
Rated 5 out of 5 by from Delicious - Super Healthy! I added a dry brine to my chicken before and it was super juicy!
Date published: 2019-04-24
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