I live for meals like this during weekdays, and even for special occasions and holidays – simple, versatile and full of flavor! When I want to spice up dinner but still keep things relatively easy, this combination of crispy, tender chicken and roasted vegetables hits the spot for a wholesome meal.
The versatility of this dish lies within the veggies, especially! You can swap them out for whatever vegetables are in-season, which keeps your dinner even more healthy and budget-friendly. Springtime? Try asparagus or broccoli. Winter? Toss in some butternut squash in place of the potatoes. So many options, so much deliciousness. You simply cannot go wrong with this foolproof dish!
Want the flavorful secret to this scrumptious one-pan dinner? It lies within the seasoning. Using my longtime favorite Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, this roasted chicken and vegetable dish is full of irresistible, belly-filling goodness.
To create this dish at home, combine the seasoning with olive oil, garlic, paprika, brown sugar, and a little salt and pepper. Spread it all over your chicken and vegetables, and pop it in the oven. Easy peasy 10-minute prep, and on your dinner table in under 30 minutes. A full dinner the whole family will love!
When it comes to solving the dinnertime dilemma of “what do I make today?”, it can be simply solved with Hidden Valley® Original Ranch®. The fabulous flavor in every seasoning packet takes the guesswork out of adding just the right amount of spice, and instead lets you approach dinnertime with more ease. I have always loved the versatility of their products, for everything from appetizers to side dishes, dinners and party bites. If you’re a busy mom like me, you know how valuable our time is. All the more reason to #HiddenValleyIt and make your meals fuss-free!
I hope you take the time to savor this meal with friends and family, and discover how simple weeknight cooking can be. You will absolutely love this recipe, as will everyone lucky enough to enjoy it with you!
Now, for a chance to win a $100 Visa gift card, tell me in the comments below, what meal will you put together in 30 minutes?
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Garlic Ranch Roasted Chicken and Veggies
Yield: Makes 4 servings
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
Preheat oven to 400 degrees F. Coat a large baking sheet with nonstick cooking spray.
Arrange chicken thighs, potatoes and carrots in a single layer on the baking sheet.
In a small bowl, whisk together olive oil, ranch seasoning, garlic, brown sugar, paprika, salt and pepper. Spread all over the chicken thighs and veggies with a pastry brush.
Bake until chicken is cooked through and veggies are tender, 25-30 minutes. Once cooked, set your oven to Broil, and place back into oven for 2-3 minutes, or until caramelized and slightly charred.
Remove from oven and sprinkle with chopped parsley. Serve immediately.
Disclosure: This is a recipe created for Hidden Valley®. I was compensated for my time, however, all opinions are my own.