Sheet Pan Ranch Chicken Thighs

Servings: 4 | Prep: 15 min | Cook Time: 35 min

INGREDIENTS

• 1 lb. chicken thighs, boneless

• 1 packet of dry Ranch seasoning

• 2 tbsp. olive oil

• 1 tbsp. lemon juice

• 1-2 garlic gloves, minced

• Salt

• Pepper

  • For the Vegetables

    • 1 lb. Brussels sprouts, halved

    • 1 lb. bag of baby carrots

    • 2 tbsp. olive oil

    • Salt

    • Pepper

  • Optional

    • Rice, quinoa, farro, etc - cooked

These Sheet Pan Ranch Chicken Thighs are to die for! They will definitely be on our weekly rotation very soon.

DIRECTIONS

1. Preheat oven to 400 degrees.

2. Place the chicken thighs on a prepared baking sheet. Season with salt and pepper.

3. Toss the Brussels sprouts and carrots with 2 tbsp. olive oil, salt and pepper. Place on the same sheet pan with the chicken.

4. Bake for 25 minutes. While the chicken and vegetables are cooking prepare the sauce.

5. In a small bowl, combine the dry ranch seasoning with the olive oil, lemon juice and garlic.

6. Remove the chicken from the oven and brush the sauce mixture over the chicken thighs. Place back in oven for another 7-10 minutes or until internal temp of the chicken is 165 degrees. Feel free to broil at the end for 3-5 minutes.

7. Serve over rice, couscous, farro etc.
   
   

NUTRITION: Calories: 464 kcal | Fat: 33g | Carbohydrates: 21g | Fiber: 8g | Sugar 8g | Protein: 24g

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Hi, I’m Rachel Simson, Registered Dietitian and owner of Buffalo Dietitian!

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