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?
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Can you substitute rice for potatoes
I do not think rice is a suitable substitute. But as always, please use your best judgment regarding substitutions and modifications.
Made this tonight and it was definitely a keeper. The only thing we didn’t like was the brown sugar. I know it was supposed to provide a sweet balance to all the savory but it just tasted weird. Nobody in our family liked the combination of ranch & brown sugar and my husband and I are very adventurous eaters!
However, that being said, all the veggies that didn’t get contaminated by proximity to brown sugar were freaking amazing and next time I make this we’ll just omit the brown sugar and I have no doubt it will be wolfed down! Super easy to make. I tossed the veggies in oil instead of drizzling because drizzling never works for me- the coverage is too uneven. Tossing them worked like a charm.
Thank you for sharing this awesome recipe! I found it on Pinterest this week and quickly made this for dinner after the gym tonight. It was SO tasty!
The way the brown sugar melted into the olive oil all over the pan – it sweetly flavored the veggies, which was so good with all the seasonings.
I was surprised how tasty and healthy this was for how quick and simple it was to create. I willl definitely out this into our dinner rotations.
Thank you!
Thanks for a great recipe! I’m so glad I TRIPLED the recipe because the picky people loved it so much, they asked for leftovers!
I’m trying to put together a variety of freezer meals for a friend with cancer. I’m thinking I would cook the whole thing and all she would have to do would be to reheat it for her family. Do you have any suggestions for meals that you’ve successfully frozen and reheated? Thanks!
Yes! These are my two favorite freezer-friendly recipes:
1. https://damndelicious.net/2016/08/10/freezer-breakfast-burritos/
2. https://damndelicious.net/2014/09/20/freezer-breakfast-sandwiches/
I found this on Pinterest and made it last night for dinner. I had boneless, skinless thighs, and I added chunks of fresh broccoli florets that I had in the fridge. I was a little worried the broccoli would burn and the potatoes wouldn’t be done, but they were both great (the florets I broke apart were just a little bigger than a quarter-size – if you look down at the “tree” part). The cooking time and temp were perfect and the seasonings were sooo good (especially on the veggies)! It’s just me, so this will be a few meals. This was so easy and is a definite keeper. Thank you!!
I made this for dinner last night (with skinless thighs) and it turned out so great! I thought it tasted delicious and so did my very picky boyfriend. Love how easy it was to make, too. Took the leftovers for lunch =)
I have made this recipe and love it! Trying to eat clean though…do you think the brown sugar could be replaced with honey?
Yes, absolutely.
Oh my gosh, this was amazing!! The only thing I did different was cook it at 425 degrees for 40 minutes. It came out absolutely perfect and the skin was super crisp and yummy! Definitely going to make this more!! Thank you so much for this great recipe.
I Love the recipes of yours that i have tried! 🙂 Can’t wait to try this one as well!!! And i so look forward to getting your cookbook, where will it be sold at? thanks for the “DELISH” recipes 🙂
Once we get closer to the publication date, I will be sharing links of where the book will be sold. Thank you so much for your patience! 🙂
Could this be cooked in a crock pot?
It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
I made this for Sunday dinner, substituting boneless, skinless chicken breasts for thighs, and added 12 ounces of fresh green beans to go along with the carrots and potatoes. It was delicious! I was hoping for leftovers, but, alas, the family ate all but one lonesome piece of carrot!
I do not cook very often (at all…) but this recipe seems really easy. I’m only cooking for two so instead of using 8 chicken thighs I was going to cut it down to 6, does that change the cooking time in anyway? I was also thinking on using chicken breast instead of thighs but I wouldn’t even know where to start with that. I would really appreciate a little advice 🙂
Depending on the size of the chicken breasts, they may require additional cooking time. But as always, please use your best judgment.
Do I need to shorten the cooking time if I only use 6 chicken thighs?
I don’t think you would have to, but as always, please use your best judgment.
You have some great recipes. I have been utilizing them in my work as a director of hospital food service. This particular recipe was used recently at an evening board meeting and was a success with many, many wonderful compliments. Keep up the good work, young lady!
My Mom is recovering from surgery, and I wanted to cook her a delicious, filling chicken dish for dinner. This was PERFECT. I used chicken breasts (because of her doctor’s recommendation) but otherwise made it exactly as written. It was so delicious. The chicken was moist and flavorful. The potatoes and carrots were cooked perfectly. She ate it all and raved about it! Yay!! Thank you for posting this!
You may want to amend your recipe again. Above in the comments you state bone-in skin-on, but the recipe says the opposite. Once you get cooking/have done your shopping, this is a no-go. You should also amend the cook-time accordingly. I made this recipe based off your times above and the chicken wasn’t nearly done. At the temperature your suggest, I have to cook upwards of 50-60 minutes. Overall, it was an incredibly easy dish, but quite greasy.
Liz, the recipe is correct as it states bone-in, skin-on chicken thighs. You may also want to check your oven temperature – chicken thighs should not take 50-60 minutes to cook through.
I made this for the first time two weeks ago and again tonight, we love it! I make it with chicken breasts though to make it lower calorie. It’s on the regular rotation now – thanks so much for posting it!
Is it possible to do this recipe without the brown sugar and still have it taste delicious my husband is diabetic and I want to cut the brown sugar out of it if you can get back to me would be wonderful!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
I made this chicken tonight and it was very delicious. The cooking times were very accurate. I will definitely make it again.
Definitely not a 10 minute prep. I’d say close to 20 depending on how many you are cooking for wonderful taste and flavor though. Loved it. Thanks for posting.
Agree with Matt and Carol re: Time to prep. Seeing as I already had regular carrots on hand, I needed extra time to peel and cut to achieve “baby carrot” size. The petite new potatoes I bought seemed bigger than what is pictured in this recipe. So I needed extra time to cut my new potatoes in quarters. Also minced garlic. So total prep. for veggies was closer to one (1) hr, which I had and did not mind. End result was still delicious, succulent chicken!
Tried this tonight because it sounded so good. A bit disappointed. Very little flavour, took an hour and 15 mins to cook properly at 400 in a gas oven and still had potatoes slightly hard.
Thank you for your feedback. But instead of blaming the recipe, it is important to remember that many factors are at play here that may result in a failed outcome. I only share recipes that have been successful and well-tested in my own kitchen, but I understand that failures and mishaps can happen. But with a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.
Also, 75 minutes is a VERY LONG TIME! Perhaps your oven is not properly calibrated? Chicken thighs will never take that long to cook through. Neither will potatoes. A whole baked potato will bake through in less than an hour!