One Pan Garlic Ranch Chicken Thighs and Veggies

June 12, 2018 • 0 comments

One pan = easy clean up! Simple prep = less time in the kitchen! Get creative and mix up or add more veggies for a super nutritious meal!
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  • (1 package) Chicken Thighs - Pasture Ranger
  • (6 teaspoons) Brown Sugar (optional)
  • (16 ounces) Baby Red Potatoes, halved
  • (16 ounces) Baby Carrots, peeled
  • (2 tablespoons) Olive Oil
  • (3 cloves) Garlic, minced
  • (To taste) Kosher Salt and Ground Black Pepper
  • (2 tablespoons) Fresh Parsley Leaves, chopped
  • (1 (1oz) packet) Ranch Seasoning and Salad Dressing Mix



1. Preheat oven to 400*  and lightly oil a baking sheet or line with foil or parchment paper.

2. OPTIONAL- Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken.

3. Place chicken, potatoes and carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with ranch seasoning and garlic; season with salt and pepper

4. Place into oven and roast until the chicken is completely cooked through, approx 25-30 minutes (chicken should reach internal temperature of 165*) 

5. Boil for 2-3 minutes, or until caramelized and slightly charred.

6. Garnish with parsley

Grilled Chicken Wings
June 12, 2018 • 0 comments