Description
Baked Ranch Chicken with Carrots and Potatoes is a 30-minute, easy, weeknight sheet pan dinner. Roasted potatoes and carrots make up a flavorful dinner that’s simple for busy nights and cleanup is a breeze.
Ingredients
Scale
- 8 chicken thighs with bone and skin
- 1 to 2 tablespoons brown sugar
- 1 lb baby red potatoes
- 1 lb baby carrots
- 2 tablespoons olive oil
- 1 oz ranch seasoning and salad dressing mix (1 package)
- 3 cloves garlic, minced
- salt and pepper, to taste
Instructions
- Step: Preheat oven to 400º. Line a rimmed baking sheet with foil or spray with cooking spray.
- Step: Pat chicken dry and salt and pepper. Rub a little brown sugar on both sides of each piece of chicken, working it under the skin. Place on rimmed baking sheet.
- Step: Scrub carrots and potatoes. Cut potatoes into quarters and place on rimmed baking sheet along with carrots in a single layer.
- Step: Drizzle with olive oil and sprinkle with ranch dressing and minced garlic. Season with salt and pepper.
- Step: Place in oven and cook until internal temperature is about 165º, about 30 minutes.
- Step: If you want to use breasts and thighs, you may need to remove the breasts earlier and cover with foil while the thicker pieces cook.
Notes
You can leave out the brown sugar altogether and still have delicious chicken. If you want to use a mixture of chicken pieces, just adjust the cooking time. This dish is great for leftovers and freezes well.
- Prep Time: PT10M
- Cook Time: PT30M
- Category: entree
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 5 g
- Sodium: 142 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 111 mg
Keywords: sheet pan chicken, ranch chicken, chicken and potatoes, easy dinner, weeknight meal