Sheet Pan Chicken with Roasted Vegetables

Name: Sheet Pan Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 5 tablespoons olive oil; 1¼ pounds Brussels sprouts; 1¼ pounds carrots; kosher salt; 1 tablespoon Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker; 6–8 bone-in, skin-on chicken thighs; 2 cloves garlic

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 6

Cost: $2.49 /serving

Author : Hidden Valley

Sheet Pan Chicken with Roasted Vegetables

Ingredients

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5 tablespoons olive oil1¼ pounds Brussels sprouts1¼ pounds carrotskosher salt1 tablespoon Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker6–8 bone-in, skin-on chicken thighs2 cloves garlic

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Instructions

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Step 1

Preheat the oven to 400°F. Lightly coat a baking sheet with 1 tablespoon of the olive oil.

Step 2

Toss the Brussels sprouts and carrots with 2 tablespoons of the olive oil, a little bit of salt and pepper to taste, and one teaspoon of the ranch seasoning mix until well coated. Season the chicken thighs on both sides with the remaining ranch seasoning mix.

Step 3

Scatter the vegetables evenly on the sheet pan and nestle the chicken thighs on top. Drizzle the whole thing with remaining olive oil and sprinkle with garlic.

Step 4

Place pan into the oven and roast until the 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 finish for another 5–10 minutes.