One Pan Garlic Ranch Chicken and Veggies
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course
One Pan Garlic Ranch Chicken and Veggies
Description
In this recipe, chicken thighs are coated with brown sugar, adding subtle sweetness that enhances the savory Ranch seasoning and garlic. The combination of baby red potatoes and carrots roasted alongside the chicken absorbs the seasoned pan juices, creating complementary textures—soft and flavorful vegetables paired with juicy chicken. Roasting at 400°F cooks the chicken thoroughly and finishes with a brief broil to caramelize and slightly char the skin edges. Freshly chopped parsley adds a touch of herbaceous brightness when serving.
The dish works well as a complete meal from one pan, requiring minimal preparation and covering protein and vegetables in compatible flavors. It can be served directly from the tray, making it suitable for simple dinners without extra sides.
Note that the cooking time depends on the size and thickness of the potatoes and carrots, so checking tenderness helps achieve the best result. Using bone-in, skin-on thighs ensures juicier meat and more flavorful skin compared to boneless options.
Ingredients
- 8 teaspoons brown sugar divided
- 8 bone-in skin-on chicken thighs
- 16 ounces red potatoes halved, baby
- 16 ounces carrots baby, peeled
- 2 tablespoons olive oil
- 1 Ranch Seasoning and Salad Dressing Mix 1-ounce package
- 3 cloves garlic minced
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken.
- Place chicken, potatoes and carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste.
- Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred.
- Serve immediately, garnished with parsley, if desired.
Notes
- Adjust cooking time depending on the size and thickness of potatoes and carrots to ensure even cooking.
- Use bone-in, skin-on chicken thighs for more flavor and moisture.
- Broil briefly at the end to develop caramelized, slightly charred skin on the chicken.
- Serve immediately and garnish with fresh parsley for added color and freshness.
User Reviews
Overall Rating
5
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