I made this dish for supper this evening and it got excellent reviews. It was so easy and so flexible I'll be making this again. Already thinking of different vegetable combinations to use. One recommendation, do not add more that the listed amount of Hidden Valley Ranch Seasoning otherwise it will be too salty.
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| So easy, so delicious, and so flexible! |
Sheet Pan Hidden Valley Ranch Restaurant Style Chicken
Thighs and Vegetables
INGREDIENTS
4 bone-in skin-on chicken thighs
4 tablespoons olive oil, divided
1 .04 ounce packet Hidden Valley Ranch Restaurant Style
Dressing,
1 garlic clove, minced
1 12 to 16 ounce package of mixed vegetables (I used a medley
that included baby carrots, broccoli, and cauliflower. This recipe may be
adapted to vegetables your family prefers.)
1 half onion, cut in half from stem to root, peeled and
trimmed, then cut into thin strips from cell to root.
Note: I had a leftover half of a green pepper that I also
sliced into the mix.
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| Packet of Dressing |
DIRECTIONS
Set oven to 400 degrees.
Cover a sheet pan with tin foil. Lightly spray with olive
oil spray.
In a large bowl, combine chicken thighs and 2 tablespoons olive
oil. Stir until chicken is coated with olive oil. Sprinkle both sides of
chicken with half a packet of Hidden Valley Ranch Restaurant Style Dressing.
Stir until chicken is well coated with dressing mix.
Place chicken on cookie sheet and bake, skin-side down for
25 minutes.
While chicken is baking, in a large bowl combine 2 tablespoons
olive oil, remaining packet of Hidden Valley Ranch Restaurant Style Dressing, minced
garlic, package of mixed vegetables, and sliced onions. Stir until all
vegetables are covered with oil.
Remove chicken from oven. Flip over chicken so that the skin
side is up. Place vegetables in open
spaces around the chicken thighs.
Return chicken to oven and continue baking for another 25
minutes. Skin should be crispy on top.
Remove from oven and serve.
