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Chicken thighs are impossibly delicious when you add garlic and Parmesan.
chicken thighs (bone in, skin on)
6
garlic (peeled, minced)
2 cloves
olive oil
2 tablespoons
1 tablespoon
Kosher salt and freshly ground black pepper (to taste)
red-skinned potatoes (halved or quartered if large)
1 pound
broccoli rabe (cut in half)
1 bunch
olive oil
2 tablespoons
red chili flakes
¼ teaspoon
Parmesan cheese (grated)
½ cup
lemon (juiced)
½
Kosher salt and freshly ground black pepper (to taste)
For safe meat preparation, reference the USDA website.
Preheat the oven to 400°F.
In a large bowl add the chicken thighs, garlic and olive oil. Season the chicken with the salt, pepper and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Toss to evenly coat the chicken and remove to one side of a baking sheet.
For the Vegetables: In a separate large bowl add the potatoes and broccoli rabe. Drizzle with olive oil and season with salt, pepper and red chili flakes. Toss to combine and place on the other side of the baking sheet.
Roast for 25–30 minutes, until the chicken is golden brown and a meat thermometer registers 165°F. Be sure to flip the vegetables half way through roasting.
Remove from the oven. Toss the potatoes and broccoli rabe with parmesan and serve alongside the chicken with a squeeze of lemon juice to finish.
Tip: Serve any leftover chicken on top of a bed of greens or as a topper to your favorite pizza.
