Ranch Roasted Chicken & Veggies
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Servings: 6
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Calories: 623
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Meal Tags: Dinner, Lunch
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free
Ingredients
- 4 chicken legs, separated into drumsticks and thighs
- 6 red potatoes, chopped
- 6 carrots, peeled and chopped
- 2 tbsp olive oil
- 3 tbsp ranch seasoning
Preparation
Preheat the oven to 400°F.
Arrange chicken, potatoes and carrots on a large baking sheet. Drizzle with the olive oil and season with the ranch seasoning. Store the remaining seasoning for later use.
Bake until the vegetables are tender and the chicken has reached an internal temperature at least 165°F, about 45 to 50 minutes. Broil for the last 2 minutes of cooking to get a nice crispy skin.
Serve immediately or store in the refrigerator for up to 3 days.