Crispy, tender roasted chicken thighs with potatoes and carrots make for a simple, flavorful one-pan meal that’s perfect for busy weeknights. This wholesome dish is sure to become a family favorite!
INGREDIENTS
- 4-5 bone-in, skin-on chicken thighs
- 1 lb. baby potatoes, halved
- 1 lb. baby carrots, peeled
- 1/4 cup olive oil
- 1 (1 oz.) package Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- 3 cloves garlic, minced
- 2 heaping teaspoons brown sugar
- 2 teaspoons paprika
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS
- Preheat oven to 400°F and coat a large baking sheet with nonstick cooking spray.
- Arrange the chicken thighs, potatoes, and carrots in a single layer on the prepared baking sheet.
- In a small bowl, whisk together the olive oil, ranch seasoning, garlic, brown sugar, paprika, salt, and pepper. Use a pastry brush to evenly coat the chicken thighs and vegetables with the mixture.
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- For a crispy finish, set the oven to Broil and return the baking sheet to the oven for 2-3 minutes, or until the chicken is caramelized and slightly charred.
- Remove from the oven and sprinkle with chopped parsley. Serve immediately and enjoy!
