ONE PAN GARLIC RANCH CHICKEN AND VEGGIES

INGREDIENTS

8 teaspoons brown sugar, divided

8 bone-in, skin-on chicken thighs

16 ounces baby red potatoes, halved

16 ounces baby peeled carrots

2 tablespoons olive oil

1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix

3 cloves garlic, minced

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

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

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, to taste.

Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred.

Serve immediately, garnished with parsley, if desired.