Garlic Ranch Roasted Chicken and Veggies
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.
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