Crisp-tender chicken baked to absolute perfection with roasted carrots and potatoes – all cooked in a single pan!
YIELD: 4 SERVINGS
8 teaspoons brown sugar, divided
8 bone-in, skin-on chicken thighs
16 ounces baby red potatoes, halved
16 ounces baby peeled carrots
2 tablespoons olive oil
1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
- 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.
- Visit One Pan Garlic Ranch Chicken and Veggies @ damndelicious.net for full directions.