One Pan Garlic Ranch Chicken and Veggies — Damn Delicious

Без кейворда

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.

One Pan Garlic Ranch Chicken and Veggies

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Crisp-tender chicken baked to absolute perfection with roasted carrots and potatoes – all cooked in a single pan!

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:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken.
  3. 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.
  4. 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.
  5. Serve immediately, garnished with parsley, if desired.

*Cooking time will vary depending on the size and thickness of the potatoes and carrots.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Get the Latest Recipes Right in your Inbox:

Leave a Reply Cancel reply

184 comments

I love garlic and chicken so I’m sure this pleases everyone!

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.

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

The ingredient list calls for boneless, skinless thighs, but the picture looks like the chicken has nicely browned skin.

Is that the brown sugar?

Thank you for pointing that out! It is actually bone-in, skin-on chicken thighs. The recipe has been updated.

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!

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!

Sound like a wonderful recipe! Could I substitute boneless, skinless chicken breasts??

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 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!

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?

Congrats on your
Cookbook deal. Can’t wait to see it.
This recipe looks great

Love one pan dishes like this.. definitely need to make the recipe – it looks like the ultimate weeknight dinner.

Sounds yummy and easy…two things I love! In addition to substituting chicken breasts for chicken thighs, I was wondering if this recipe could be modified to cook in a crockpot…and then finish off under the broiler? It’s been sticky-hot here and I hate to put the oven on if I don’t have to. I supposed I could also use the gas grill to roast, but the temp is harder to control, I think. Let me know what you think!
Thanks…and congrats on the cookbook!

Unfortunately, it is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.

I made this with frozen chicken breast in a crockpot on high for 3.5 hours. It turned out really nice but of course crockpot settings are different so be sure to check on it every hour or so the first time you make it.

What veggi can be substituted for the carrots? My daughter is anti-carrot.

Phyllis, you can omit the carrots and add trimmed asparagus spears during the last 10-15 min of cooking time.

You can even just omit the carrots and add more potatoes or use a different veggie.

Snap peas (added close to the end) might be a good alternative, or try multi- coloured carrots.

I tried this last night with broccoli (crowns, cut into large-ish florets) and they cooked wonderfully.

Please keep us updated on your cookbook. Your recipes are fabulous and I would definitely purchase your cookbook.

I am SOOOOO EXCITED about your cookbook. I can’t wait!!
Definitely trying this dish! You sold me at “one pan.”

Great Recipe! Made it last night and there were no leftovers for lunch today. perfect during the week recipe, easy to follow and delicious. First time cooking with chicken thighs..will definitely keep this recipe on file for the future.

It look really good i’m a big fan of chicken thighs but i’ll try it, great ideal for Sunday dinner.

Making this tomorrow but I read the recipe before you updated it so I’ll be trying it with boneless skinless thighs. I think it will still be awesome!

I can’t get the packets of Ranch dressing mix in UK, can I substitute Ranch dressing?
Thanks

Unfortunately, Ranch dressing is not an appropriate substitute here. It may be best to make the Ranch seasoning mix from scratch as there are many easy DIY recipes available online.

Seriously the best roasted chicken ever! Man, it was good! I will make this again.

Looking at the ingredients I see it calls for 8 thighs, and the nutrition info says four servings – is two thighs per serving really correct?

Yes, that is correct.

Do you cover with foil while cooking in the beginning?

Nope, there is no foil needed here.

Made this today for me and Mom. It was SO good! She was raving about it and even took some leftovers to a shut-in friend. It did take me 5 minutes longer in my oven to get the juices to run clear instead of pink but that is the only difference for me. Thanks for the recipe – this is a “keeper”. ♥

Looks great but I have a question. Can I make this up tonight and then leave in frig and have my husband put it in the oven tomorrow night? Busy schedules. Oh I am going to use chicken drumsticks also. (that should be ok right)

Yes, that should work just fine.

Would cooking time and temp change if you used chicken breast??

The temperature can stay the same but cooking time may need to be adjusted as needed to ensure that the chicken is completely cooked through.

This recipe was so good that I could have cried! Right there at the table! Even my husband who hates bone-in chicken licked his plate and then took the leftovers to work fort he rest of the week! FABULOUS!

I have a quick question. I am confused as to what the brown sugar does in this recipe. Can you explain it to me please?

It provides a balanced sweetness to the chicken.

I wanted to know what you served this with or do you just eat the chicken with the potatoes and carrot no extra sides?

Sides are not really needed – that’s the beauty of this one pan meal!

This was damn delicious! All the recipes I’ve tried so far are so true to your title! I am looking forward to your cookbook, I know it will be a great hit! Now if I could only get my family to stop wanting to eat the crock pot dog food all would be good

Yummy! Making it for the second time tonight and it looks so good coming out of the oven! I’ve tried about seven recipes from this site and every one is a hit! Thank you and please keep them coming.

I’m really looking forward to buying your cookbook, tried lots of your recipes and they always turned out great. Good for you.

This looks lovely, I love all of your recipes. I only have boneless, skinless chicken tenders, would this change the time or temp at all? A little longer?

It really depends on the size and thickness of the chicken tenders. Please use your best judgment.

I just made this dish and I think it’s the best meal I’ve ever tasted!! I used boneless skinless chicken breast and halved them, used minced garlic instead of fresh (none on hand), and I baked the dish an additional 20 minutes at 500 degrees to soften up the veggies a bit more–perfection!! The chicken is tender and juicy! Thank tou so much for sharing!!

Everything was dandy until we tried the veggies…..not cooked throughly and weren’t tender at all…..any tips?

Valerie, thank you for trying my recipe! The veggies may have been too thick or too large for the set cooking time. It may be best to use smaller-sized veggies.

Ohh! Chicken is my all time favorite. I also liked that you have added carrots and the salad dressing mix to give a veggie flavor.

I am wondering, could you make this in a crock pot? If so, how?

Unfortunately, it is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.

I made this tonight and it was delicious! I’ll definitely be making this again and again, thank you!

My husband and I are both diabetics and I was wondering would I get good results if I left off the brown sugar? I really want to try this but I try really hard to watch the ingredients and how we eat because of the sugar! Thank you, I would really appreciate your advice!

Because it is only 1 tsp brown sugar per chicken thigh, I’m sure it will be fine to omit it completely.

My husband & I are also Diabetic. Try the Truvia or Splenda brown sugar mixes. The sugar/carb levels are pretty low and with only a teaspoon for each piece it should be okay to use.

Carrots were hard and chicken was not done

Chris, as indicated in the recipe, cooking time will vary depending on the size and thickness of the potatoes and carrots, or in this case, the chicken as well.

I suggest you test for doneness and if not done, bake for a while longer. Easy fix.

Do you have any suggestions for a replacement for the Hidden Valley Ranch mix? It has MSG and we’re trying to avoid it. Love your recipes – I’m a reluctant cook, but you make it easy! 🙂

Yes – there are many DIY homemade Ranch seasonings available online that you can easily use for this recipe.

I made this last night and I thought it was delicious. The ranch packet gave it a lot of flavor. I’m not the best cook and for me this was idiot proof. Even my toddler and picky husband approved. The only issue I had was I had to cook the chicken longer than 30 mins. I cut into one to check after 30 mins, cause I get nervous about cooking chicken, and it was still pink inside. I don’t know if it was because the chicken thighs were bigger. They seemed pretty average size to me. I had to cook it an extra 10 mins. Eating leftovers for dinner!

Love this recipe! Without the ranch dressing packet though… Fourth ingredient is MSG, so bad for you!! I make my own ranch mix and it is so much better tasting without the nasty MSG. Thanks for all your damn delicious ideas!

I couldn’t find Ranch at the store …I know, I know. I need to make my own Ranch so I ended up buying the Knorr Italian…I hope it’ll be good.

I only have italian dressing too. How did yours turn out?

for those of you complaining about MSG please do appropriate research and stop being alarmists. While I do realize
its trendy to be against MSG, there is no evidence that it is dangerous or bad for you. Stop being such sheep and Do your own research into actual peer reviewed studies and not some stupid website that has an agenda. Some of the other crap in your kitchens is probably ten times as bad as what your claiming MSG to be.

YES! Thank you for saying it.

YES. This. People can be such idiots sometimes.

If YOU DEVELOPED THE HEADACHES I DO AFTER CONSUMING msg, YOU MIGHT HAVE A DIFFEENT OPINION AS TO THE SAFETY OF MSG.

Oh Yea, great recipe! Lol

Did anyone else find this sooooooo salty. It was almost inedible. I followed the recipe instructions to a T and we were all disappointed.

Megan, thank you for trying my recipe. But did you add too much salt, to taste? The Ranch Seasoning already comes pre-seasoned so that should not have caused too much saltiness…

Do you think tofu could be substituted for the chicken? This looks fantastic but we are vegetarians.

That sounds like a great substitute, but without further recipe testing, I cannot say with certainty what the end result will be like. Please use your best judgment.

Made this over the weekend and it was absolutely delicious. Had so many compliments. Will definitely make it again. Thank you for the recipe.

I want to make this tonight. I have drumsticks in the fridge but could go to the store if needed. Do you think this recipe would work With drumsticks instead?

I find that this is really best when using bone-in, skin-on chicken thighs, but as always, please use your best judgment.

I just poped this into the oven! Can’t wait to try it! Thanks for the receipe!

Thank you for this easy, delicious recipe! I’ve already made it four times in the past month. My family just keeps asking for it… I can always count on your recipes to make something they will love.

I’m going to try your roasted Brussel sprouts tomorrow.
Jan

Question: I made this last week and loved it; however I had to cook the chicken and veggies in separate baking pans. The recipe calls for a single layer. I am making it again this week. Should I put the chicken on top of the veggies?? Or should I continue using two pans? Thanks 🙂

I recommend a single layer to ensure even cooking so if it does not fit in one pan, it may be best to use two. Hope that helps!

I’m hoping to make this tonight because it looks delicious. However i wanted to use chicken quarters (about 5-6)? I was wondering if you had any recommendations for adjustments as far cooking time and the amount of seasonings I should use?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

Best to use a kitchen thermometer inserted into the thickest part of the meat, and it should read 165 degrees to be safe to eat. I can’t live without my instant read thermometer. Saves a lot of worrying and wondering if something is done.

Can you omit the brown sugar? Sweet brown sugar and ranch seasoning seem like an unlikely combination. I would still like to try it either way.

I just made this for dinner and subbed the potatoes for Brussel’s Sprouts cut in half. Absolutely delicious! Thanks for the easy week-night dinner!

I made this tonight? You’ve outdone yourself again. It was delicious! I absolutely love how the brown sugar infused with the vegetables and ranch seasoning so nicely. So damn delicious lol

My go to chicken recipe!! I use breasts instead of thighs and rutabaga instead of potatoes. DELISH. Thanks for sharing!!

Thanks so much for this recipe! I’m looking to delve into chicken thigh cooking to save money on my outrageous grocery bill for my family of five. Your recipes are always a HUGE hit with my family! Keep up the great work!

Made this tonight and everyone loved it! I used boneless, skinless thighs and they were delicious! I prepared everything ahead of time, refrigerated it, popped it in the preheating oven. Everything was done in about 40 minutes. I made my own ranch dressing mix. Thank you for a yummy recipe which we will have again and again.

I made this last week and it was a huge hit! Thanks! Have you ever combined brown sugar and ranch to make a run? We are roasting a turkey breast for Christmas and wondering if we could use that.

Rub…not run. Darn auto-correct

I actually have not tried that combination but it sounds amazing!

Is a broiler necessary? We don’t have one.

I find that this is best when broiled for a few minutes, but it is completely optional.

Made this tonight and it has potential. Like another revier-this did NOT come close to fitting on a baking sheet. I used a 9×13 cake pan. My pkg of chicken thighs came with 6 good sized thighs. Based on what was explained in other reviews there was no need to cover with foil. So I did not. I ended up with a very bland dinner with terribly under cooked veggies. I cooked it at 400 degrees for 45 mins.
I tasted the skin and it was YUMMY! So, I am thinking next time put all the sugar, seasonings and spices UNDER the skin. Maybe use another 1/2 of a ranch pkt strictly for veggies and put it in a larger but more shallow pan because the metal 9×13 cake pan I used may have been too deep to actually roast in. I am truly puzzled how all this is made on a baking sheet and juices do not go everywhere. Anyone know?

I used a 13×18 jelly roll pan and it worked perfectly!

Agree with Brandy and Carolyn re: Fitting all ingredients on one (1) baking sheet. Maybe I had 8 large thighs because they took the entire 12 x 18 baking sheet. Veggies ended up on 11 x 17 baking sheet by default. Maybe I also have a small oven, as I needed to utilize 2 racks to bake and broil.

Baked everything according to recipe and flavor was delicious and chicken and vegetables cooked just right.

Another slight modification re: Broiling. Ended up taking chicken and veggies out of oven to rest and to allow oven to pre-heat to broil.

Would love to try this recipe in foil packets (4 or 8) to pack for July 4th picnic. However, not sure if it may be too oily with skin-on chicken thigh? There were a lot of drippings from the chicken. Maybe it would be “lighter” to use skinless chicken thighs?

Yes, that sounds like a great idea!

Made this last night for dinner. Left out the brown sugar since we’re going sugar-free. Also used a DIY ranch seasoning recipe I found on another blog. It turned out very good. My family loved it. Adding to our rotation!

I had to cook my chicken for almost one hour. They were not frozen. Why would this have to be so much longer than what the recipie calls for?

Dana, cooking time can vary tremendously depending on the size of the chicken and/or the oven temperature. I recommend investing in an oven thermometer as your oven temperature may not be accurate. You can read more about it here.

I am cooking this tonight. I had Chicken breast cut up in the freezer for your “Bang Bang Chicken.” My teenage grand kids love that dish. It smells good already. Thank you for sharing your wonderful receipes.

This is the second dish I’ve made from Damn Delicious and it was AMAZING! My family loved it and clean up was ridiculously easy! Btw- first dish I made was excellent as well. I’m already a big fan of your recipes!

Hello can I use this cooking method some of your other chicken recipes? Like the BAKED HONEY MUSTARD CHICKEN? I love the idea of doing everything at once

I made this tonight and used boneless skinless chicken breasts and it was delicious! My husband devoured it! There was so much flavor, I couldn’t believe it was a baked chicken! And it was not dry at all! Thumbs up

Can I use a whole chicken in this recipe?

Yes, absolutely, but cooking time may have to be adjusted accordingly.

This is a delicious dish! I added a little chopped sweet onion just because I love it, and it was amazing. Will come back to this one!

Tried this tonight because it sounded so good. A bit disappointed. Very little flavour, took an hour and 15 mins to cook properly at 400 in a gas oven and still had potatoes slightly hard.

Thank you for your feedback. But instead of blaming the recipe, it is important to remember that many factors are at play here that may result in a failed outcome. I only share recipes that have been successful and well-tested in my own kitchen, but I understand that failures and mishaps can happen. But with a little bit more information, we can troubleshoot what went wrong to have a successful turnaround next time.

Also, 75 minutes is a VERY LONG TIME! Perhaps your oven is not properly calibrated? Chicken thighs will never take that long to cook through. Neither will potatoes. A whole baked potato will bake through in less than an hour!

Definitely not a 10 minute prep. I’d say close to 20 depending on how many you are cooking for wonderful taste and flavor though. Loved it. Thanks for posting.

Agree with Matt and Carol re: Time to prep. Seeing as I already had regular carrots on hand, I needed extra time to peel and cut to achieve “baby carrot” size. The petite new potatoes I bought seemed bigger than what is pictured in this recipe. So I needed extra time to cut my new potatoes in quarters. Also minced garlic. So total prep. for veggies was closer to one (1) hr, which I had and did not mind. End result was still delicious, succulent chicken!

I made this chicken tonight and it was very delicious. The cooking times were very accurate. I will definitely make it again.

Is it possible to do this recipe without the brown sugar and still have it taste delicious my husband is diabetic and I want to cut the brown sugar out of it if you can get back to me would be wonderful!

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

I made this for the first time two weeks ago and again tonight, we love it! I make it with chicken breasts though to make it lower calorie. It’s on the regular rotation now – thanks so much for posting it!

You may want to amend your recipe again. Above in the comments you state bone-in skin-on, but the recipe says the opposite. Once you get cooking/have done your shopping, this is a no-go. You should also amend the cook-time accordingly. I made this recipe based off your times above and the chicken wasn’t nearly done. At the temperature your suggest, I have to cook upwards of 50-60 minutes. Overall, it was an incredibly easy dish, but quite greasy.

Liz, the recipe is correct as it states bone-in, skin-on chicken thighs. You may also want to check your oven temperature – chicken thighs should not take 50-60 minutes to cook through.

My Mom is recovering from surgery, and I wanted to cook her a delicious, filling chicken dish for dinner. This was PERFECT. I used chicken breasts (because of her doctor’s recommendation) but otherwise made it exactly as written. It was so delicious. The chicken was moist and flavorful. The potatoes and carrots were cooked perfectly. She ate it all and raved about it! Yay!! Thank you for posting this!

You have some great recipes. I have been utilizing them in my work as a director of hospital food service. This particular recipe was used recently at an evening board meeting and was a success with many, many wonderful compliments. Keep up the good work, young lady!

I do not cook very often (at all…) but this recipe seems really easy. I’m only cooking for two so instead of using 8 chicken thighs I was going to cut it down to 6, does that change the cooking time in anyway? I was also thinking on using chicken breast instead of thighs but I wouldn’t even know where to start with that. I would really appreciate a little advice 🙂

Depending on the size of the chicken breasts, they may require additional cooking time. But as always, please use your best judgment.

Do I need to shorten the cooking time if I only use 6 chicken thighs?

I don’t think you would have to, but as always, please use your best judgment.

I made this for Sunday dinner, substituting boneless, skinless chicken breasts for thighs, and added 12 ounces of fresh green beans to go along with the carrots and potatoes. It was delicious! I was hoping for leftovers, but, alas, the family ate all but one lonesome piece of carrot!

Could this be cooked in a crock pot?

It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!

I Love the recipes of yours that i have tried! 🙂 Can’t wait to try this one as well. And i so look forward to getting your cookbook, where will it be sold at? thanks for the “DELISH” recipes 🙂

Once we get closer to the publication date, I will be sharing links of where the book will be sold. Thank you so much for your patience! 🙂

Oh my gosh, this was amazing!! The only thing I did different was cook it at 425 degrees for 40 minutes. It came out absolutely perfect and the skin was super crisp and yummy! Definitely going to make this more!! Thank you so much for this great recipe.

I have made this recipe and love it! Trying to eat clean though…do you think the brown sugar could be replaced with honey?

I made this for dinner last night (with skinless thighs) and it turned out so great! I thought it tasted delicious and so did my very picky boyfriend. Love how easy it was to make, too. Took the leftovers for lunch =)

I found this on Pinterest and made it last night for dinner. I had boneless, skinless thighs, and I added chunks of fresh broccoli florets that I had in the fridge. I was a little worried the broccoli would burn and the potatoes wouldn’t be done, but they were both great (the florets I broke apart were just a little bigger than a quarter-size – if you look down at the “tree” part). The cooking time and temp were perfect and the seasonings were sooo good (especially on the veggies)! It’s just me, so this will be a few meals. This was so easy and is a definite keeper. Thank you!!

Thanks for a great recipe! I’m so glad I TRIPLED the recipe because the picky people loved it so much, they asked for leftovers!
I’m trying to put together a variety of freezer meals for a friend with cancer. I’m thinking I would cook the whole thing and all she would have to do would be to reheat it for her family. Do you have any suggestions for meals that you’ve successfully frozen and reheated? Thanks!

Thank you for sharing this awesome recipe! I found it on Pinterest this week and quickly made this for dinner after the gym tonight. It was SO tasty!

The way the brown sugar melted into the olive oil all over the pan – it sweetly flavored the veggies, which was so good with all the seasonings.

I was surprised how tasty and healthy this was for how quick and simple it was to create. I willl definitely out this into our dinner rotations.

Made this tonight and it was definitely a keeper. The only thing we didn’t like was the brown sugar. I know it was supposed to provide a sweet balance to all the savory but it just tasted weird. Nobody in our family liked the combination of ranch & brown sugar and my husband and I are very adventurous eaters!

However, that being said, all the veggies that didn’t get contaminated by proximity to brown sugar were freaking amazing and next time I make this we’ll just omit the brown sugar and I have no doubt it will be wolfed down! Super easy to make. I tossed the veggies in oil instead of drizzling because drizzling never works for me- the coverage is too uneven. Tossing them worked like a charm.

Can you substitute rice for potatoes

I do not think rice is a suitable substitute. But as always, please use your best judgment regarding substitutions and modifications.

The carrots were definitely not done in 30 minutes. The carrots and potatoes need to cook for at least 30-35 mins on their own before adding the chicken. Other than that, it was great.

Hi! I love all your recipes. I’ve tried several. I found you on Pinterest. For this recipe, do you broil at the end on high or low? Also, how close should it be to the broiler? I’m not confident in my broiling skills. lol

You can arrange a rack 6 inches from the broiling element in the oven. You also want to broil on high, but please be sure to keep an eye on it!

Made this for dinner tonight! Everyone loved it!

Super easy and super yummy. Will again for sure, truly a new family favorite.

You need a GIGANTIC huge baking sheet. I put the chicken thighs on it and had no room at all for anything else, so had to cook sides separate which defeats the purpose of a “one pan” dish. Also, the skin of the chicken was good but the rest of the chicken was a bit bland. 🙁

I have a quick question. The pics look great and the reviews are mostly very positive but I’m wondering if I could put the veggies in a bag with a lil oil then add the ranch seasoning and do the same with the chicken with a 2nd pack of seasoning. Would that be too much ranch? Should I toss in a lil bit more brown sugar with the chicken to balance it out? My hands shake some & I don’t want to end up with a lot of ranch in one mouthful and none in another. Thanks for the great recipes!! So far I’ve never put one of yours in my “don’t make again folder”!!

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Another good one,and very easy!

This looks like a great recipe and I’m excited to try it. However, the use of the pre-made Ranch dressing mix is a bit offputting as there are chemicals and MSG in it, and I know my wife will object as she’s in “clean eating” now. Can you either recommend a healthier, homemade version of this dressing mix or share a link to a DIY version to make and use? Otherwise this dish sounds and looks delicious! Thanks in advance! Love your site.

Here’s my DIY recipe! 🙂

Hi I have a question for you. The recipe calls for 8 chicken thighs but serving size says 4. How many pieces of chicken is in a serving size? I’m trying to calculate it but for some reason I’m having a hard time breaking it down. Thanks

For some reason, many folks have a hard time with the nutritional facts. It states the number of servings per recipe. In this case, there are 4 servings of 2 thighs each. Do the math.

I just made this the other night, and it was delicious, but almost all my carrots and potatoes were still hard. T_T I never quite got things to caramelize with the broiling, and I did bake on the longer side (so closer to the 30 minutes end). What should I do to soften them? 🙁 Arguably, the pan was FULL (the package had 9 thighs in it, so), so not everything was touching the metal. I suppose that affects it?

Yes, everything should be in a single layer to ensure even cooking. Hope that helps!

What are some other veggies I could use?

You can use brussels sprouts or green beans. Even some butternut squash cubes might be nice right now, since it is in season.

We just finished eating, and damn…it was delicious!! Only difference I made was melting some butter and adding it to the EVOO and ranch seasoning before drizzling it on the chicken and veggies. Great flavor!! Easy prep. It cooked in about 30 mins (unlike what some of the reviews say 30 minutes is plenty of time to cook potatoes on 400 degrees. unless you’re baking the whole potato and not cutting it up)
This will be made again soon!! I bet any cut of chicken will taste Great, next time I’ll try using the tenders instead of the thigh.
thanks for another great recipe!!

The brown sugar and chicken juices end up burning on the pan and tainting the flavor of the potatoes and carrots. Any suggestions short of leaving out the brown sugar?

I had this same problem. I think I will just use 2 different pans next time and line the one for chicken with foil.

Will not cook this again. I adjusted the cook time. Chicken still wasn’t done, potatoes were raw. My family was not happy.

This was so easy & came out perfect. Did not have to broil.

The flavor was amazing, although I should have substituted boneless, skinless chicken breasts. Definitely line pan with foil! Also, my chicken took about 50 minutes to cook completely through, so just go with your gut. 🙂 Very yummy though and lots of leftovers for a small family!

Am I sprinkling the ranch on everything or just the chicken?

You can sprinkle the Ranch on everything or just the chicken – it’s up to you!

Is there anyway to use skinless chicken breast or thighs and still get the nice glaze?

Unfortunately we can’t answer with certainty as we haven’t tried that ourselves, but if I were you, I’d give it a shot. It should still turn out tasty but it might not have the glaze. If you try, please let us know how it goes!

This dish was AHHHHHmazing. Love your recipes. So does my family & dinner guests! Thank you.

That’s so great to hear! Thank you!

I made this the other night and my family loved it! Easy recipe to follow, I’ll be making this again and again.

It’s the best, isn’t it?

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

Добавить комментарий

Ваш e-mail не будет опубликован. Обязательные поля помечены *