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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Congrats on your
Cookbook deal. Can’t wait to see it.
This recipe looks great
This was just soooo good!!! I followed the recipe exactly , and my hubby could not stop raving about this! I want to point out that the pan needed is a lot larger than a 13×9, and the prep time is 10 minutes after washing the chicken and cutting the potatoes and getting the ingredients ready. Definitely line the pan with non-stick foil for easy clean up. I want to try this with chicken breasts next time. Skin on chicken is a must!, as is the broiler. I’m being asked to make this once a week!!!!
Carol thx for constructive criticism. This recipe is ridiculous. I’ve haven’t met a potato that cooks that quickly. I used less than a pound of each root veggie, no way i could fit it AND the chicken on one pan! And the useful info for the recipe is all over the page. PUT it all together in one spot. To all the yeswomen who gush over this recipe u do urself, this author and me a huge diservice. Hey but i could be wrong, my 30 minute timer goes off in afew.
Yup, you could be wrong, Mike. 🙂 If you used small enough potatoes, it will cook through in time. If you used a large enough pan, everything will fit. But hey, modifications can always be made to what you are using, right?
I just cannot force myself without gagging to eat chicken thighs, they are just too greasy for me. My Bichon dog lives & eats & love them. I gag every time I have to make them for her. However, I will make this with chicken breasts & believe they will come out just as great!
Sound like a wonderful recipe! Could I substitute boneless, skinless chicken breasts??
Yes, absolutely.
Hi,
I’d like to replace with chicken breasts as well…how long should I cook? and OMG your food is delicious! You’re my “go-to” for yummy recipes to try!
Thank you, Carm! Depending on the size of your chicken breasts, you may have to extend cooking time as needed to ensure that the chicken is completely cooked through.
I’m so glad to hear that you are writing a cookbook! Love, love, love your recipes. This sounds delicious and is on my list to make!
Sounds fabulous, but can this be adapted to stove top, or to an electric skillet? We live in an RV, and I don’t use the oven . . . besides being tiny, it scares the bejeebies out of me (open door, stick head in, reach in with a flaming object, light gas pilot light – just doesn’t seem like a good idea to me, LOL!)
Yes, that should work just fine. Here is a similar recipe that you can use as a guideline: https://damndelicious.net/2015/03/20/lemon-chicken-with-asparagus-and-potatoes/.
Thank you!
The Lemon Chicken with Asparagus sounds delicious, too – will also add that to my list to try!
Chungah,
The ingredient list calls for boneless, skinless thighs, but the picture looks like the chicken has nicely browned skin.
Is that the brown sugar?
Thanks!
Thank you for pointing that out! It is actually bone-in, skin-on chicken thighs. The recipe has been updated.
So easy and delicious! The packaged ranch dressing adds “the flavor” when baking. I am having company and they, too, like SIMPLE but GOOD, GOOD, GOOD eating. Thank you ! My grandchildren love it when I bring up the Damn Delicious whisk. Jeanette
Hi Chungah, I am happy to hear that you are doing a cookbook- you have so many great recipes! This recipe is another one that I will be making. My question is – the recipe calls for boneless, skinless chicken thighs but the pictures appear to show skin-on thighs. Which will work better?
Thank you for pointing that out! It is best to use bone-in, skin-on chicken thighs.
I love garlic and chicken so I’m sure this pleases everyone!