Sheet Pan Chicken Thighs with Roasted Vegetables
Description
This one sheet pan meal is simple to prepare and a snap to clean up. Best of all though is that it's hearty and delicious.
Ingredients
5 T. olive oil, divided
1 1/4 lb. Brussels sprouts, trimmed and halved or quartered
1/4 lb. carrots, peeled and cut into 1-Inch chunks
Kosher salt and freshly ground black pepper
2 lb. bone-in, skin-on chicken thighs (about 6-8)
2 cloves garlic, finely minced
1 T. Hidden Valley® Original Ranch® Seasoning and Salad Dressing Mix, divided
Directions
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Preheat oven to 400 degrees F. Lightly coat a baking sheet with 1 T. of the olive oil.
Toss Brussels sprouts and carrots with 2 T. olive oil, salt and pepper, and 1 t. Ranch seasoning mix until well coated. Season the chicken thighs on both sides with the remaining Ranch seasoning mix.
Scatter vegetables evenly on the sheet pan; nestle the chicken on top. Drizzle the everything with remaining olive oil; sprinkle on garlic.
Roast in oven until chicken is completely cooked through and the vegetables are fork tender, about 30 minutes, stirring the vegetables gently halfway through cooking. If the vegetables need more time, remove the chicken and cook veggies for another 5–10 minutes.
6 servings.
Prep Time
Cook Time
PT0M