Quick and easy, one pan, roasted chicken thighs tossed in a lemon, ranch, and dill mixture and baked to perfections with some diced red potatoes.
Prep Time10 minutesminutes
Cook Time45 minutesminutes
Total Time55 minutesminutes
Yield 4servings
4.50 from 2 votes
Ingredients
4bone-in chicken legs & thighs
1lbred potatoes1-inch dice
2Tbspolive oil
1packageranch dressing mix
1/2cupfresh dillchopped
3Tbsplemon juice
1/4cupfresh chiveschopped
Instructions
Preheat oven to 450° F and spray 9x13 (or larger) baking dish with nonstick cooking spray.
In a large bowl, toss diced potatoes with olive oil, about 3/4 of the ranch seasoning packet, and 1/2 of the fresh dill. Season with salt and pepper, to taste.
Pour into prepared baking dish and spread into single layer as much as possible.
Using same large bowl, place chicken thighs and toss with remaining ranch mix and lemon juice. Season with salt and pepper, to taste.
Place chicken thighs on top of potatoes in baking dish.
Bake at 450° F for 45 minutes until chicken is cooked through and potatoes are soft.
Remove from oven and top with remaining dill and chopped fresh chives. Let cool for about 10 minutes then serve.