One Pan Garlic Ranch Chicken and Veggies
Crisp-tender chicken baked to absolute perfection with roasted carrots and potatoes – all cooked in a single pan!
With my upcoming cookbook coming Fall 2016, I have been very short on time for anything and everything so I am in need of all shortcuts, like this one pan meal.
Now this isn’t your ordinary one pan dish where your main entree comes together in a single pan. Nope, this one pan meal actually has everything you need, including your veggie side dish. And with Hidden Valley’s Original Ranch Salad Dressing & Seasoning Mix, the ingredient list is super short, and packed with tons of flavor.
I should also mention that this is not a sponsored post. I just really love the Ranch seasoning mix.
Now the chicken is lightly coated with brown sugar – just a single teaspoon per chicken thigh – giving you that hint of sweetness with the savory seasonings of Ranch. And when coupled with the tender roasted veggies, it is absolute perfection. And you only need one. single. pan.
Done and done.
One Pan Garlic Ranch Chicken and Veggies
Ingredients
- 8 teaspoons brown sugar, divided
- 8 bone-in, skin-on chicken thighs
- 16 ounces baby red potatoes, halved
- 16 ounces baby peeled carrots
- 2 tablespoons olive oil
- 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley 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
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I made this the other night and my family loved it! Easy recipe to follow, I’ll be making this again and again.
It’s the best, isn’t it?
This dish was AHHHHHmazing!!!!! Love your recipes!!! So does my family & dinner guests! Thank you!!!
That’s so great to hear! Thank you!
Is there anyway to use skinless chicken breast or thighs and still get the nice glaze?
Unfortunately we can’t answer with certainty as we haven’t tried that ourselves, but if I were you, I’d give it a shot. It should still turn out tasty but it might not have the glaze. If you try, please let us know how it goes!
Am I sprinkling the ranch on everything or just the chicken?
You can sprinkle the Ranch on everything or just the chicken – it’s up to you!
The flavor was amazing, although I should have substituted boneless, skinless chicken breasts. Definitely line pan with foil! Also, my chicken took about 50 minutes to cook completely through, so just go with your gut. 🙂 Very yummy though and lots of leftovers for a small family!
This was so easy & came out perfect. Did not have to broil.
Will not cook this again. I adjusted the cook time. Chicken still wasn’t done, potatoes were raw. My family was not happy.
The brown sugar and chicken juices end up burning on the pan and tainting the flavor of the potatoes and carrots. Any suggestions short of leaving out the brown sugar?
I had this same problem. I think I will just use 2 different pans next time and line the one for chicken with foil.
We just finished eating, and damn…it was delicious!! Only difference I made was melting some butter and adding it to the EVOO and ranch seasoning before drizzling it on the chicken and veggies. Great flavor!! Easy prep!!! It cooked in about 30 mins (unlike what some of the reviews say 30 minutes is plenty of time to cook potatoes on 400 degrees. unless you’re baking the whole potato and not cutting it up)
This will be made again soon!! I bet any cut of chicken will taste Great, next time I’ll try using the tenders instead of the thigh.
thanks for another great recipe!!
What are some other veggies I could use?
You can use brussels sprouts or green beans. Even some butternut squash cubes might be nice right now, since it is in season.
I just made this the other night, and it was delicious, but almost all my carrots and potatoes were still hard. T_T I never quite got things to caramelize with the broiling, and I did bake on the longer side (so closer to the 30 minutes end). What should I do to soften them? 🙁 Arguably, the pan was FULL (the package had 9 thighs in it, so), so not everything was touching the metal. I suppose that affects it?
Yes, everything should be in a single layer to ensure even cooking. Hope that helps!
Hi I have a question for you. The recipe calls for 8 chicken thighs but serving size says 4. How many pieces of chicken is in a serving size? I’m trying to calculate it but for some reason I’m having a hard time breaking it down. Thanks
2 per serving.
For some reason, many folks have a hard time with the nutritional facts. It states the number of servings per recipe. In this case, there are 4 servings of 2 thighs each. Do the math.
This looks like a great recipe and I’m excited to try it. However, the use of the pre-made Ranch dressing mix is a bit offputting as there are chemicals and MSG in it, and I know my wife will object as she’s in “clean eating” now. Can you either recommend a healthier, homemade version of this dressing mix or share a link to a DIY version to make and use? Otherwise this dish sounds and looks delicious! Thanks in advance! Love your site.
Here’s my DIY recipe! 🙂
https://damndelicious.net/2016/04/03/diy-homemade-ranch-seasoning-mix/
Another good one,and very easy!
I have a quick question. The pics look great and the reviews are mostly very positive but I’m wondering if I could put the veggies in a bag with a lil oil then add the ranch seasoning and do the same with the chicken with a 2nd pack of seasoning. Would that be too much ranch? Should I toss in a lil bit more brown sugar with the chicken to balance it out? My hands shake some & I don’t want to end up with a lot of ranch in one mouthful and none in another. Thanks for the great recipes!! So far I’ve never put one of yours in my “don’t make again folder”!!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
You need a GIGANTIC huge baking sheet. I put the chicken thighs on it and had no room at all for anything else, so had to cook sides separate which defeats the purpose of a “one pan” dish. Also, the skin of the chicken was good but the rest of the chicken was a bit bland. 🙁
Super easy and super yummy!!!! Will again for sure, truly a new family favorite!!!
Made this for dinner tonight! Everyone loved it!
Hi! I love all your recipes. I’ve tried several. I found you on Pinterest. For this recipe, do you broil at the end on high or low? Also, how close should it be to the broiler? I’m not confident in my broiling skills. lol
You can arrange a rack 6 inches from the broiling element in the oven. You also want to broil on high, but please be sure to keep an eye on it!
The carrots were definitely not done in 30 minutes. The carrots and potatoes need to cook for at least 30-35 mins on their own before adding the chicken. Other than that, it was great.