One-Pan Ranch Chicken Thighs with Carrots and Potatoes
Spring MIx-Orange Salad
Ingredients
- 12 bone-in, skin-on chicken thighs
- ¼ cup olive oil, divided
- 1 (16-oz) pkg baby carrots
- 1 (28-oz) pkg fingerling potatoes, halved lengthwise
- 1 envelope Ranch dressing mix
Instructions
- Preheat oven to 425°.
- Line a large rimmed baking sheet with foil; coat with cooking spray.
- Arrange chicken in center of baking sheet. Drizzle with 1 Tbsp oil.
- Toss potatoes and carrots with 3 Tbsp oil in a large bowl; arrange vegetables around chicken.
- Sprinkle chicken lightly with salt and pepper. Sprinkle chicken and vegetables with Ranch dressing mix.
- Bake 30 to 35 minutes or until chicken is done and vegetables are tender.
Side Dish Ingredients
- 2 (5-oz) pkg spring salad mix
- 2 navel oranges, sectioned
- ¾ cup balsamic vinaigrette
Side Dish Instructions
- Toss together all ingredients just before serving.
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