WEEKDAYS 1e|12c|p

Garlic Parmesan Ranch Chicken with Potatoes

The Chew
|
Servings: 4
|
easy
|
30 to 45 min

A perfect dish using Hidden Valley Ranch!


  • Ingredients
  • step-by-step directions
Ingredients
Garlic Parmesan Ranch Chicken with Potatoes
  • 6 chicken thighs (bone-in, skin-on)
  • 2 cloves garlic (peeled, minced)
  • 2 tablespoons olive oil
  • 1 tablespoon Hidden Valley ® Ranch Seasoning
  • Kosher salt and freshly ground black pepper (to taste)
Vegetables:
  • 1 pound red-skinned potatoes (halved or quartered if large)
  • 1 bunch broccoli rabe (cut in half)
  • 2 tablespoons olive oil
  • 1/4 teaspoon red chili flakes
  • 1/2 cup parmesan cheese (grated)
  • 1/2 lemon (zested)
  • Kosher salt and freshly ground black pepper (to taste)
Directions
  • Preheat the oven to 400ºF.
  • In a large bowl add the chicken thighs, garlic and olive oil. Season the chicken with the salt, pepper and Hidden Valley ® Ranch Seasoning. Toss to evenly coat the chicken and remove to one side of a baking sheet.
  • For the Vegetables:
  • In a separate large bowl add the potatoes and broccoli rabe. Drizzle with olive oil and season with salt, pepper and red chili flakes. Toss to combine and place on the other side of the baking sheet.
  • Roast for 25-30 minutes, until the chicken is golden brown and a meat thermometer registers 165ºF. Be sure to flip the vegetables half way through roasting.
  • Remove from the oven. Toss the potatoes and broccoli rabe with parmesan and serve alongside the chicken with a squeeze of lemon zest to finish.
  • Tip: Serve any leftover chicken on top of a bed of greens or as a topper to your favorite pizza.
rate this recipe

Latest Recipes