Sheet pan suppers are music to a busy parent’s ears, and this recipe sets the bar pretty high. The star of this all-in-one supper is chicken dusted with flavorful HIDDEN VALLEY® ORIGINAL RANCH® SEASONING & SALAD DRESSING MIX SHAKER. You haven’t tried the seasoning yet? Imagine buttermilk, onion, garlic, parsley, and dill all in one shake.
How Do You Make Ranch-Roasted Chicken?
Easy! So easy. The chicken thighs are brushed with a tangy honey and vinegar glaze to complement the seasoning, and then baked on top of colorful peppers and potatoes. Crispy, crunchy bread pieces tossed in some of the glaze add the final touch. And who can say no to crispy and crunchy?
What’s the Best Chicken to Use?
Skin-on chicken thighs on the bone bring a ton of flavor and juiciness to this dish. You can quickly and easily trim excess fat and skin with scissors, making for a healthy dinner option.
Which Veggies are Best?
The nice thing about this recipe is you can really use any veggies you’d like – you’ll just need to adjust the cook time accordingly. Here, we’re using peppers and potatoes which both need extra time to cook on the front end to ensure they’re tender at the same time the chicken is finished cooking. Then dinner is done, all in one. No arguments here! Toss to coat the vegetables and spread them in one layer on the baking sheet. Bake for 10 minutes. Return to the oven and bake for 25 minutes longer.
