Umami Recipes
Umami Recipes

Creeach Fam Recipes

One Pan Garlic Ranch Chicken and Veggies

4 servings

servings

10 minutes

active time

45 minutes

total time

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

Directions

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.

4 servings

servings

10 minutes

active time

45 minutes

total time
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