Sheet Pan Ranch Chicken Thighs
Sheet Pan Ranch Chicken Thighs are the perfect weeknight dinner. Chicken Thighs, baby carrots, red potatoes, apples, red onion, and seasonings. It can all be thrown together on one pan and ready in less than an hour. You can't beat that am I right?
Servings 4 People
Calories 730kcal
Equipment
- OVEN
- Sheet Pan
- Mixing Bowl
Ingredients
Chicken Marinade
- 1 pkt Ranch Seasoning
- ½ cup Olive Oil
- 2 tablespoon Garlic Herb Seasoning
Chicken and Vegetables
- 4-6 Chicken Thighs Bone in Skin On
- 4 Apples Peeled, Cored and Sliced
- 2 cups Baby Carrots
- 2 Red Onions Thinly Sliced
- 6-8 Red Potatoes Sliced in Half
- Chopped Parsley
Instructions
- Pre-heat oven to 400 °
- In a small mixing bowl , combine ranch seasoning , garlic herb seasoning and olive oil, Whisk together.
- In a large bowl place chicken thighs and pour half of the marinade over the chicken and toss to coat well.
- Next, refrigerate marinated chicken for 20-30 minutes well doing the other prepping of veggies.
- Chop and slice apples and veggies.
- Spray a baking pan with nonstick spray , arrange vegetables on baking sheet pour remaining marinade on veggies.
- Add chicken to pan and bake for 35-40 minutes until internal temperature of chicken reaches 165°
- Serve hot