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Sheet Pan Chicken with Roasted Vegetables

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"Main Dish/Sheet Pan Chicken with Roasted Vegetables"

Serves 6 | Prep Time 15 minutes | Cook Time 30 minutes

Why I Love This Recipe

This is a great tasting and easy recipe to make for a beginner or professional chief.

Ingredients You'll Need

5 tablespoons Olive Oil
1 1/4 pounds Brussels Sprouts
1 1/4 pounds pf Carrots
Salt and Pepper to taste
1 tablespoon Hidden Valley Ranch
6-8 bone in, skin on chicken thighs
2 cloves of garlic


Preheat oven to 400 degrees Fahrenheit. Lightly coat a baking sheet with 1 tablespoon of olive oil.

Toss Brussels Sprouts and carrots with 2 tablespoons of 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.

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

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.

Pairs Well With

Mashed Potatoes

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