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- 4 boneless, skinless chicken thighs - 1 cup baby potatoes, halved - 2 cups broccoli florets - 1 bell pepper, sliced (red or yellow) - 1 medium red onion, cut into wedges - 4 cloves garlic, minced - 1 packet ranch seasoning mix - 3 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Gathering the right ingredients is key. Start with 4 boneless, skinless chicken thighs. They cook quickly and stay juicy. You will need 1 cup of baby potatoes, halved for even cooking. The potatoes add a nice texture and taste. Next, grab 2 cups of broccoli florets. They give color and crunch. Add a bell pepper, sliced in red or yellow. This adds sweetness and brightness to the dish. You will also need a medium red onion, cut into wedges. They caramelize beautifully in the oven. Garlic is a must! Use 4 cloves, minced, for a strong flavor in your marinade. The ranch seasoning mix adds a creamy, tangy kick. Use one packet for the best taste. You will need 3 tablespoons of olive oil, which helps everything cook well. Don't forget salt and pepper. They enhance the flavors. Finally, fresh parsley is perfect for a colorful garnish. It adds a pop of green and freshness to your meal. With these ingredients, you can create a delicious and easy sheet pan meal. This recipe is perfect for busy nights or when you want a tasty dish with minimal cleanup. - First, preheat your oven to 400°F (200°C). This step gets things hot and ready. - Next, line a large baking sheet with parchment paper. This makes cleanup easy. - In a small bowl, mix olive oil, minced garlic, ranch seasoning, salt, and pepper. Stir well to make the marinade. - In a large bowl, add the chicken thighs. Pour half of the marinade over them. Make sure each piece is coated well. Let this sit for about 15 minutes. - In another bowl, toss the baby potatoes, broccoli florets, sliced bell pepper, and onion with the rest of the marinade. Make sure they are all covered. - Spread the marinated veggies on one side of the baking sheet. Keep them in a single layer for even cooking. - Place the marinated chicken on the other side of the baking sheet. - Bake everything in the preheated oven for 25 to 30 minutes. Keep an eye on the chicken. It should reach 165°F (74°C) to be done. The veggies should be tender and slightly brown. After baking, let the dish rest for a few minutes. This helps the juices settle, making it juicy and tasty. To ensure even cooking of chicken and veggies, cut the veggies to a similar size. This helps them cook at the same rate. Arrange the chicken and veggies in a single layer on the baking sheet. Avoid crowding them, as this can lead to steaming instead of roasting. To tell when the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, check if the juices run clear when you cut into the chicken. For a great presentation, serve the dish right from the sheet pan. This gives it a rustic look that everyone loves. If you prefer, plate the chicken and veggies separately. Drizzle some leftover juices over the top for extra flavor. The best sides to serve with this dish include a simple green salad or crusty bread. They add fresh flavors and texture, making your meal complete. You can easily add spices or herbs to boost the flavor. Consider mixing in some paprika or thyme for a unique twist. Fresh herbs like rosemary or parsley can elevate the dish, too. If you like a little heat, make it spicy by adding red pepper flakes or a dash of hot sauce to the marinade. For a milder taste, reduce the amount of seasoning. Adjusting the spice level allows you to cater to your taste. {{image_2}} You can easily change the protein in this meal. For a lighter option, swap chicken thighs for chicken breasts. They will cook faster, so check them a bit earlier. You can also try turkey or shrimp for a fun twist. When it comes to veggies, feel free to mix and match. Zucchini, carrots, or asparagus work great. Seasonal vegetables add fresh flavors. Use what you have on hand or what looks good at the store. If you want to save time, try using an air fryer. Set it to 375°F (190°C). Cook the chicken and veggies for about 20 minutes. Shake the basket halfway through for even cooking. You can also adapt this recipe for a slow cooker. Place the chicken and veggies in the slow cooker. Pour the marinade over them and cook on low for 6-7 hours. This method makes the chicken super tender and flavorful. For gluten-free options, check the ranch seasoning mix. Some brands contain gluten. Use a certified gluten-free mix to keep it safe. If you’re watching carbs, you can skip the potatoes. Add more broccoli or cauliflower instead. This keeps the meal low-carb while still being tasty. To store leftovers, let your dish cool first. Place the chicken and veggies in an airtight container. This keeps them fresh and prevents odors. In the fridge, your meal lasts up to four days. Always check for signs of spoilage before eating. For meal prep, divide the chicken and veggies into portions. Use freezer-safe bags or containers to keep them organized. Label each bag with the date. Your dish can stay frozen for up to three months. When you’re ready to eat, thaw the meal in the fridge overnight. Reheat the chicken and veggies in the oven or microwave. Ensure the chicken reaches a safe temperature of 165°F (74°C) before serving. Enjoy your easy and tasty meal again! Yes, you can use frozen chicken and vegetables. However, the cooking time may change. For frozen chicken, add about 10-15 minutes to the baking time. Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving. If using frozen vegetables, they may release more water during cooking. This can affect the texture, so keep an eye on them. You can prepare this dish ahead by marinating the chicken and chopping the veggies. Store them separately in the fridge for up to 24 hours. When ready to cook, simply spread them on the baking sheet and follow the baking instructions. This saves time and keeps flavors fresh. This dish pairs well with simple sides like rice or quinoa. A fresh salad or crusty bread also works great. You can even serve it with a light dipping sauce if you want a little extra flavor. The options are endless! It’s best to reheat chicken only once. Each time you reheat, you risk foodborne illness. Store leftovers in an airtight container in the fridge. Reheat thoroughly until hot all the way through. If you have too much, consider freezing some for later use. This blog post covers the key ingredients and steps for making a tasty sheet pan garlic ranch chicken dish. We discussed the required ingredients, from chicken thighs to fresh veggies. I shared how to marinate the chicken and prepare the vegetables for baking. You’ve also learned helpful tips, variations, and storage options for your meals. In summary, this dish is easy to make and customizable. Enjoy your cooking and get creative with flavors!

Sheet Pan Garlic Ranch Chicken & Veggies

Discover the deliciousness of Sheet Pan Garlic Ranch Chicken & Veggies! This simple recipe combines tender chicken thighs with vibrant vegetables, all seasoned in a flavorful garlic ranch marinade. Perfect for busy weeknights, this one-pan meal offers easy prep and cleanup. Ready in just 45 minutes, it's a crowd-pleaser that your family will love. Click through to explore the full recipe and bring this tasty dish to your dinner table tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup baby potatoes, halved

2 cups broccoli florets

1 bell pepper, sliced (red or yellow)

1 medium red onion, cut into wedges

4 cloves garlic, minced

1 packet ranch seasoning mix

3 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

    In a small bowl, combine the olive oil, minced garlic, ranch seasoning mix, salt, and pepper. Mix well to create a marinade.

      In a large bowl, add the chicken thighs and half of the marinade, ensuring that the chicken is fully coated. Allow it to marinate for about 15 minutes.

        Meanwhile, in another bowl, toss the baby potatoes, broccoli florets, sliced bell pepper, and red onion with the remaining marinade until evenly coated.

          Spread the marinated vegetables evenly on one side of the prepared baking sheet.

            Place the marinated chicken thighs on the other side of the baking sheet.

              Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

                Once done, remove from the oven and let rest for a few minutes before serving.

                  Garnish with fresh chopped parsley for an added burst of color and flavor.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                      - Presentation Tips: Serve directly from the sheet pan for a rustic look, or plate the chicken and veggies individually, drizzled with any leftover juices from the pan.