Ingredients (6)
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bone-in, skin-on chicken thighs 6
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Freshly ground black pepper, to taste
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olive oil 2 tablespoons
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thinly sliced leeks 2 cups
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sliced zucchini 2 cups
Steps (5)
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1Preheat the oven to 425 degrees.
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2Season the chicken with 1½ tsp. of Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker and black pepper on both sides.
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3In 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.
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4Add 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.
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5Nestle 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.
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