Ranch Chicken & Veggies (Edit recipe)

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How many sheet pan recipes is too many? I don't think there can ever be too many! This Ranch Chicken & Veggies sheet pan might be my new favorite. Not only is it super easy but it's super flavorful too! Roasting vegetables adds such a wonderful flavor and adding the cherry tomatoes gave this dish an amazing kiss of sweetness. We were definitely licking our fingers with this one.

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PREP TIME

15 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 4-6

Ingredients

4 - 6 pieces skin on Chicken Thigh
1 head Cauliflower, small head, cut in florets
1 head Broccoli, cut in florets
8 oz Cherry Tomato
0.25 cup Avocado Oil
3 Tbsp Organic Garden Ranch Seasoning Mix - Primal Palate, divided

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425˚
Line a large rimmed pan with parchment paper
Place chicken pieces on pan and sprinkle with 1 tbsp garden ranch
Roast 15 minutes
Meanwhile, toss cauliflower & broccoli in a large bowl with all but 1 tbsp oil
Add 2 tbsp garden ranch & toss well
In another bowl, add tomatoes with remaining oil & a pinch more of garden ranch
Remove chicken from oven
Spread veggies on pan
Add tomatoes
Roast another 45 minutes
Enjoy this recipe by Penny's Primal!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	217
Fat:	20 g
Carbohydrates:	1 g
Protein:	7 g
Cholesterol:	32 g
Sodium:	30 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated for total recipe.