Monday, November 23, 2015

One Pan Ranch Chicken and Veggies

Yes, I have been a cooking fool the last couple/few days. I love being creative in the kitchen and the last few days, the creativity bug has bitten. As most everyone does, I have had a few inspirations come from Pinterest and this latest recipe is one of those. 

When looking for something crazy/different to do with Chicken thighs, I stumbled upon this beauty from Damn Delicious's website: One Pan Garlic Ranch Chicken and Veggies. I made a few alterations/modifications based on what I had on hand, and also the fact that the hubs likes his chicken REALLY crispy...and I mean really. The pics you will see actually look like the skin is burned. I can assure you it isn't, but the brown sugar did get a bit over done for my liking, but when you are trying to please the taste-buds of your husband...you go with it :)


Ingredients

8 teaspoons brown sugar, divided
8 bone-in, skin-on chicken thighs
2 medium yams, cubed
3 large carrots, halved, then halved again

10 Brussels sprouts, halved
1 small onion, quartered
2 tablespoons olive oil
1 cup Ranch seasoning mix (you can use the Hidden Valley package, but I didn't have any so I made my own; recipe is below)
7 cloves garlic, left whole
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves


Ranch seasoning mix:

1 tbsp chives
1 tbsp dill
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp parsley
1 tsp salt
1 tsp pepper

Instructions

For the ranch seasoning mix, combine all ingredients and mix well. 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.
Place chicken on top of the veggies onto the prepared baking sheet. Drizzle with olive oil and sprinkle with Ranch seasoning mix  and garlic; season with salt and pepper, to taste. Place into oven and roast for about 25 - 30 minutes until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred. 

**Please note, depending on your desired consistency for the veggies, you may want to start cooking the veggies first, for about 10 minutes, then add the chicken for 25 - 30 minutes more. We like the veggies cooked on the crispy side, my parents like them very soft...so it is your personal preference!