HIdden Valley Ranch Chicken and Potatoes
Baked Ranch Chicken with Carrots and Potatoes is a 30 minute, easy, weeknight sheet pan dinner. Roasted potatoes and carrots make up a flavorful dinner that's simple for busy nights and clean up's a breeze.
Ingredients
- 8 chicken thighs with bone and skin
- 1 to 2 tablespoon brown sugar
- 1 lb baby red potatoes
- 1 lb baby carrots
- 2 tablespoons olive oil
- 1 oz ranch seasoning and salad dressing mix (1 package)
- 3 cloves garlic (minced)
- salt and pepper (to taste)
Instructions
- Preheat oven to 400º. Line a rimmed baking sheet with foil or spray with cooking spray.
- Pat chicken dry and salt and pepper. Rub a little brown sugar on both side of each piece of chicken, working it under the skin. Place on rimmed baking sheet.
- Scrub carrots and potatoes. Cut potatoes into quarters and place on rimmed baking sheet along with carrots in a single layer.
- Drizzle with olive oil and sprinkle with ranch dressing and minced garlic. Season with salt and pepper.
- Place in oven and cook until internal temperature is about 165º, about 30 minutes.
- If you want to use breasts and thighs, you may need to remove the breasts earlier and cover with foil while the thicker pieces cook.
Video
Barbara's Notes + Tips
- You can leave out the brown sugar all together and still have delicious chicken.
- If you want to use a mixture of chicken pieces, just adjust the cooking time.
- This is great for leftovers, and freezes well.
Nutrition
Serving: 1serving | Calories: 345kcal | Carbohydrates: 16g | Protein: 20g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 142mg | Potassium: 629mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7907IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 2mg
