Ingredients (12)
Chicken
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chicken thighs (bone in, skin on) 6
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garlic (peeled, minced) 2 cloves
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olive oil 2 tablespoons
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Kosher salt and freshly ground black pepper (to taste)
Vegetables
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red-skinned potatoes (halved or quartered if large) 1 pound
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broccoli rabe (cut in half) 1 bunch
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olive oil 2 tablespoons
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red chili flakes ¼ teaspoon
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Parmesan cheese (grated) ½ cup
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lemon (juiced) ½
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Kosher salt and freshly ground black pepper (to taste)
Steps (5)
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1Preheat the oven to 400°F.
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2In a large bowl add the chicken thighs, garlic and olive oil. Season the chicken with the salt, pepper and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Toss to evenly coat the chicken and remove to one side of a baking sheet.
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3For 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.
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4Roast for 25–30 minutes, until the chicken is golden brown and a meat thermometer registers 165°F. Be sure to flip the vegetables half way through roasting.
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5Remove from the oven. Toss the potatoes and broccoli rabe with parmesan and serve alongside the chicken with a squeeze of lemon juice to finish.
Tip: Serve any leftover chicken on top of a bed of greens or as a topper to your favorite pizza.
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