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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I just poped this into the oven! Can’t wait to try it! Thanks for the receipe!
I want to make this tonight. I have drumsticks in the fridge but could go to the store if needed. Do you think this recipe would work With drumsticks instead?
I find that this is really best when using bone-in, skin-on chicken thighs, but as always, please use your best judgment.
Made this over the weekend and it was absolutely delicious. Had so many compliments. Will definitely make it again. Thank you for the recipe.
Do you think tofu could be substituted for the chicken? This looks fantastic but we are vegetarians.
That sounds like a great substitute, but without further recipe testing, I cannot say with certainty what the end result will be like. Please use your best judgment.
Did anyone else find this sooooooo salty. It was almost inedible. I followed the recipe instructions to a T and we were all disappointed.
Megan, thank you for trying my recipe. But did you add too much salt, to taste? The Ranch Seasoning already comes pre-seasoned so that should not have caused too much saltiness…
Oh Yea, great recipe! Lol
for those of you complaining about MSG please do appropriate research and stop being alarmists. While I do realize
its trendy to be against MSG, there is no evidence that it is dangerous or bad for you. Stop being such sheep and Do your own research into actual peer reviewed studies and not some stupid website that has an agenda. Some of the other crap in your kitchens is probably ten times as bad as what your claiming MSG to be.
YES! Thank you for saying it.
YES!!!! This. People can be such idiots sometimes.
If YOU DEVELOPED THE HEADACHES I DO AFTER CONSUMING msg, YOU MIGHT HAVE A DIFFEENT OPINION AS TO THE SAFETY OF MSG.
I couldn’t find Ranch at the store …I know, I know. I need to make my own Ranch so I ended up buying the Knorr Italian…I hope it’ll be good.
I only have italian dressing too. How did yours turn out?
Love this recipe! Without the ranch dressing packet though… Fourth ingredient is MSG, so bad for you!! I make my own ranch mix and it is so much better tasting without the nasty MSG. Thanks for all your damn delicious ideas!
I made this last night and I thought it was delicious. The ranch packet gave it a lot of flavor. I’m not the best cook and for me this was idiot proof. Even my toddler and picky husband approved. The only issue I had was I had to cook the chicken longer than 30 mins. I cut into one to check after 30 mins, cause I get nervous about cooking chicken, and it was still pink inside. I don’t know if it was because the chicken thighs were bigger. They seemed pretty average size to me. I had to cook it an extra 10 mins. Eating leftovers for dinner!
Do you have any suggestions for a replacement for the Hidden Valley Ranch mix? It has MSG and we’re trying to avoid it. Love your recipes – I’m a reluctant cook, but you make it easy! 🙂
Yes – there are many DIY homemade Ranch seasonings available online that you can easily use for this recipe.
Carrots were hard and chicken was not done
Chris, as indicated in the recipe, cooking time will vary depending on the size and thickness of the potatoes and carrots, or in this case, the chicken as well.
I suggest you test for doneness and if not done, bake for a while longer. Easy fix.
My husband and I are both diabetics and I was wondering would I get good results if I left off the brown sugar? I really want to try this but I try really hard to watch the ingredients and how we eat because of the sugar! Thank you, I would really appreciate your advice!
Because it is only 1 tsp brown sugar per chicken thigh, I’m sure it will be fine to omit it completely.
My husband & I are also Diabetic. Try the Truvia or Splenda brown sugar mixes. The sugar/carb levels are pretty low and with only a teaspoon for each piece it should be okay to use.
I made this tonight and it was delicious! I’ll definitely be making this again and again, thank you!
I am wondering, could you make this in a crock pot? If so, how?
Unfortunately, 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: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.
Ohh! Chicken is my all time favorite. I also liked that you have added carrots and the salad dressing mix to give a veggie flavor.
Everything was dandy until we tried the veggies…..not cooked throughly and weren’t tender at all…..any tips?
Valerie, thank you for trying my recipe! The veggies may have been too thick or too large for the set cooking time. It may be best to use smaller-sized veggies.
I just made this dish and I think it’s the best meal I’ve ever tasted!! I used boneless skinless chicken breast and halved them, used minced garlic instead of fresh (none on hand), and I baked the dish an additional 20 minutes at 500 degrees to soften up the veggies a bit more–perfection!! The chicken is tender and juicy! Thank tou so much for sharing!!
This looks lovely, I love all of your recipes. I only have boneless, skinless chicken tenders, would this change the time or temp at all? A little longer?
It really depends on the size and thickness of the chicken tenders. Please use your best judgment.
I’m really looking forward to buying your cookbook, tried lots of your recipes and they always turned out great. Good for you!!!