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
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This is a delicious dish! I added a little chopped sweet onion just because I love it, and it was amazing. Will come back to this one!
Can I use a whole chicken in this recipe?
Yes, absolutely, but cooking time may have to be adjusted accordingly.
I made this tonight and used boneless skinless chicken breasts and it was delicious! My husband devoured it! There was so much flavor, I couldn’t believe it was a baked chicken! And it was not dry at all! Thumbs up
Hello can I use this cooking method some of your other chicken recipes? Like the BAKED HONEY MUSTARD CHICKEN? I love the idea of doing everything at once
Yes, absolutely!
This is the second dish I’ve made from Damn Delicious and it was AMAZING! My family loved it and clean up was ridiculously easy! Btw- first dish I made was excellent as well. I’m already a big fan of your recipes!
I am cooking this tonight. I had Chicken breast cut up in the freezer for your “Bang Bang Chicken.” My teenage grand kids love that dish. It smells good already. Thank you for sharing your wonderful receipes.
I had to cook my chicken for almost one hour. They were not frozen. Why would this have to be so much longer than what the recipie calls for?
Dana, cooking time can vary tremendously depending on the size of the chicken and/or the oven temperature. I recommend investing in an oven thermometer as your oven temperature may not be accurate. You can read more about it here.
Made this last night for dinner. Left out the brown sugar since we’re going sugar-free. Also used a DIY ranch seasoning recipe I found on another blog. It turned out very good. My family loved it. Adding to our rotation!
Made this tonight and it has potential. Like another revier-this did NOT come close to fitting on a baking sheet. I used a 9×13 cake pan. My pkg of chicken thighs came with 6 good sized thighs. Based on what was explained in other reviews there was no need to cover with foil. So I did not. I ended up with a very bland dinner with terribly under cooked veggies. I cooked it at 400 degrees for 45 mins.
I tasted the skin and it was YUMMY! So, I am thinking next time put all the sugar, seasonings and spices UNDER the skin. Maybe use another 1/2 of a ranch pkt strictly for veggies and put it in a larger but more shallow pan because the metal 9×13 cake pan I used may have been too deep to actually roast in. I am truly puzzled how all this is made on a baking sheet and juices do not go everywhere. Anyone know?
I used a 13×18 jelly roll pan and it worked perfectly!
Agree with Brandy and Carolyn re: Fitting all ingredients on one (1) baking sheet. Maybe I had 8 large thighs because they took the entire 12 x 18 baking sheet. Veggies ended up on 11 x 17 baking sheet by default. Maybe I also have a small oven, as I needed to utilize 2 racks to bake and broil.
Baked everything according to recipe and flavor was delicious and chicken and vegetables cooked just right.
Another slight modification re: Broiling. Ended up taking chicken and veggies out of oven to rest and to allow oven to pre-heat to broil.
Would love to try this recipe in foil packets (4 or 8) to pack for July 4th picnic. However, not sure if it may be too oily with skin-on chicken thigh? There were a lot of drippings from the chicken. Maybe it would be “lighter” to use skinless chicken thighs?
Yes, that sounds like a great idea!
Is a broiler necessary? We don’t have one.
I find that this is best when broiled for a few minutes, but it is completely optional.
I made this last week and it was a huge hit! Thanks! Have you ever combined brown sugar and ranch to make a run? We are roasting a turkey breast for Christmas and wondering if we could use that.
Rub…not run. Darn auto-correct
I actually have not tried that combination but it sounds amazing!
Made this tonight and everyone loved it! I used boneless, skinless thighs and they were delicious! I prepared everything ahead of time, refrigerated it, popped it in the preheating oven. Everything was done in about 40 minutes. I made my own ranch dressing mix. Thank you for a yummy recipe which we will have again and again.
Thanks so much for this recipe! I’m looking to delve into chicken thigh cooking to save money on my outrageous grocery bill for my family of five. Your recipes are always a HUGE hit with my family! Keep up the great work!
My go to chicken recipe!! I use breasts instead of thighs and rutabaga instead of potatoes. DELISH. Thanks for sharing!!
I made this tonight? You’ve outdone yourself again. It was delicious! I absolutely love how the brown sugar infused with the vegetables and ranch seasoning so nicely. So damn delicious lol
I just made this for dinner and subbed the potatoes for Brussel’s Sprouts cut in half. Absolutely delicious! Thanks for the easy week-night dinner!
Can you omit the brown sugar? Sweet brown sugar and ranch seasoning seem like an unlikely combination. I would still like to try it either way.
Thank you!
Yes, absolutely.
I’m hoping to make this tonight because it looks delicious. However i wanted to use chicken quarters (about 5-6)? I was wondering if you had any recommendations for adjustments as far cooking time and the amount of seasonings I should use?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Best to use a kitchen thermometer inserted into the thickest part of the meat, and it should read 165 degrees to be safe to eat. I can’t live without my instant read thermometer. Saves a lot of worrying and wondering if something is done.
Question: I made this last week and loved it; however I had to cook the chicken and veggies in separate baking pans. The recipe calls for a single layer. I am making it again this week. Should I put the chicken on top of the veggies?? Or should I continue using two pans? Thanks 🙂
I recommend a single layer to ensure even cooking so if it does not fit in one pan, it may be best to use two. Hope that helps!
Thank you for this easy, delicious recipe! I’ve already made it four times in the past month. My family just keeps asking for it… I can always count on your recipes to make something they will love.
I’m going to try your roasted Brussel sprouts tomorrow.
Jan