adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ranch-Roasted Chicken and Vegetables
Ranch-Roasted Chicken and Vegetables
0 Likes
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Ranch-roasted chicken with crisp veggies and croutons - a simple and customizable sheet-pan dinner.
Ingredients:
  • 1/4 cup olive oil, divided, plus 1 1/2 tablespoons more for roasting
  • 2 sweet red peppers, seeded and cut into 1/2-inch wide strips
  • 2 sweet yellow peppers, seeded and cut into 1/2-inch wide strips
  • 1 pound baby yellow potatoes, halved, or quartered if large
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons sherry vinegar or red wine vinegar
  • 1 tablespoon honey
  • 8  bone-in, skin-on chicken thighs (3 to 3 1/2 pounds)
  • 2 teaspoons HIDDEN VALLEY® ORIGINAL RANCH® SEASONING & SALAD DRESSING MIX SHAKER
  • 3 thick slices sourdough bread
  • Chopped parsley (for garnish, optional)
Instructions:
  • Preheat your oven to 400ºF and generously grease a rimmed baking sheet with 1/2 tablespoon of oil.
  • Spread peppers and potatoes on a baking sheet, drizzle with 1 tablespoon of oil, season with salt and pepper, toss to coat, and bake for 10 minutes until roasted.
  • Prepare the glaze by whisking together 1/4 cup of olive oil, vinegar, and honey in a medium bowl until well combined.
  • Trim any excess fat from the chicken using scissors, then place it skin side up on a cutting board before brushing it with the glaze.
  • Bake the seasoned chicken with vegetables: After seasoning the chicken, place it on the bed of vegetables in the sheet pan, skin side up. Sprinkle with HIDDEN VALLEY® ORIGINAL RANCH® SEASONING & SALAD DRESSING MIX SHAKER. Bake for an additional 25 minutes.
  • Tear the bread into shaggy 1-inch chunks and generously coat them by tossing in the glaze.
  • Place the bread pieces around the chicken in the pan and return to the oven. Bake for 15-20 minutes until the chicken and bread are crispy and golden brown. Sprinkle with chopped parsley before serving, if desired.

Similar Recipes