ONE PAN GARLIC RANCH CHICKEN & VEGGIES

By peridot728

Ingredients

• 8 8 8 teaspoons brown sugar, divided
• 8 8 8 bone-in, skin-on chicken thighs
• 16 16 16 ounces baby red potatoes, halved
• 16 16 16 ounces baby peeled carrots
• 2 2 2 tablespoons olive oil
• 1 1 package 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
• 3 3 3 cloves garlic, minced
• to salt and freshly ground black pepper, to taste
• 2 2 2 tablespoons chopped fresh parsley leaves

Preparation

Step 1

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken.

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.

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.

Serve immediately, garnished with parsley, if desired.

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