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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Yummy! Making it for the second time tonight and it looks so good coming out of the oven! I’ve tried about seven recipes from this site and every one is a hit! Thank you and please keep them coming.
This was damn delicious! All the recipes I’ve tried so far are so true to your title! I am looking forward to your cookbook, I know it will be a great hit! Now if I could only get my family to stop wanting to eat the crock pot dog food all would be good
I wanted to know what you served this with or do you just eat the chicken with the potatoes and carrot no extra sides?
Sides are not really needed – that’s the beauty of this one pan meal!
I have a quick question. I am confused as to what the brown sugar does in this recipe. Can you explain it to me please?
It provides a balanced sweetness to the chicken.
This recipe was so good that I could have cried! Right there at the table! Even my husband who hates bone-in chicken licked his plate and then took the leftovers to work fort he rest of the week! FABULOUS!
Would cooking time and temp change if you used chicken breast??
The temperature can stay the same but cooking time may need to be adjusted as needed to ensure that the chicken is completely cooked through.
Looks great but I have a question. Can I make this up tonight and then leave in frig and have my husband put it in the oven tomorrow night? Busy schedules. Oh I am going to use chicken drumsticks also. (that should be ok right)
Thanks Rene’
Yes, that should work just fine.
Made this today for me and Mom. It was SO good! She was raving about it and even took some leftovers to a shut-in friend. It did take me 5 minutes longer in my oven to get the juices to run clear instead of pink but that is the only difference for me. Thanks for the recipe – this is a “keeper”!!! ♥
Do you cover with foil while cooking in the beginning?
Nope, there is no foil needed here.
Looking at the ingredients I see it calls for 8 thighs, and the nutrition info says four servings – is two thighs per serving really correct?
Yes, that is correct.
Seriously the best roasted chicken ever! Man, it was good! I will make this again.
I can’t get the packets of Ranch dressing mix in UK, can I substitute Ranch dressing?
Thanks
Unfortunately, Ranch dressing is not an appropriate substitute here. It may be best to make the Ranch seasoning mix from scratch as there are many easy DIY recipes available online.
Making this tomorrow but I read the recipe before you updated it so I’ll be trying it with boneless skinless thighs. I think it will still be awesome!
It look really good i’m a big fan of chicken thighs but i’ll try it, great ideal for Sunday dinner.
Great Recipe! Made it last night and there were no leftovers for lunch today. perfect during the week recipe, easy to follow and delicious. First time cooking with chicken thighs..will definitely keep this recipe on file for the future.
I am SOOOOO EXCITED about your cookbook!!! I can’t wait!!
Definitely trying this dish! You sold me at “one pan.”
Please keep us updated on your cookbook!!! Your recipes are fabulous and I would definitely purchase your cookbook!!!
What veggi can be substituted for the carrots? My daughter is anti-carrot.
Phyllis, you can omit the carrots and add trimmed asparagus spears during the last 10-15 min of cooking time.
You can even just omit the carrots and add more potatoes or use a different veggie.
Snap peas (added close to the end) might be a good alternative, or try multi- coloured carrots.
I tried this last night with broccoli (crowns, cut into large-ish florets) and they cooked wonderfully.
Sounds yummy and easy…two things I love! In addition to substituting chicken breasts for chicken thighs, I was wondering if this recipe could be modified to cook in a crockpot…and then finish off under the broiler? It’s been sticky-hot here and I hate to put the oven on if I don’t have to. I supposed I could also use the gas grill to roast, but the temp is harder to control, I think. Let me know what you think!
Thanks…and congrats on the cookbook!
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.
I made this with frozen chicken breast in a crockpot on high for 3.5 hours. It turned out really nice but of course crockpot settings are different so be sure to check on it every hour or so the first time you make it.
Love one pan dishes like this.. definitely need to make the recipe – it looks like the ultimate weeknight dinner.