There are few things I love more than an easy dinner. I hope you never get tired of me posting them because they are the kind of recipes that I enjoy developing the most. Just plain old delicious food that is easy on the pocket book and easy on mama, like this ranch chicken with potatoes and vegetables is what make me tick.
Lately I’ve been really into one dish dinners that only require some chopping of vegetables before they are punted to the oven to allow it to do its oven magic. I loathe dishes, so when I find a meal that only requires one dish to wash, I get even more excited. Everyone knows when I cook I can destroy a kitchen faster than anyone.
I’ve also been experimenting with my new favorite thing: dry ranch seasoning mix. I’m not talking about the dry ranch seasoning packets that you find in the store, but it is almost just as easy to throw together as that and you are guaranteed quality seasonings, quality salts, and no artificial ingredients or additives.
I’ve been throwing this dry ranch seasoning on potatoes, chicken, and mixing it with mayo and sour cream for a quick ranch dip or dressing. It’s my new favorite thing to have on hand because it’s such a versatile kitchen spice. I simply combine my favorite onion salt and garlic salt from Redmond, along with parsley, dill, and black pepper and it’s ready to use however my heart desires. The Redmond onion and garlic salts contain my favorite unrefined sea salt full of trace minerals as well as organic onion and garlic powder. I love knowing that I’m using a quality product but it’s still easy peasy.
I got a wild hair one night to toss some vegetables, olive oil, chicken, and the dry ranch dressing together and it ended up being a family favorite. We’ve made this ranch chicken with potatoes and vegetables several times over the past couple of months. We’ve served it to company, and I even took it to a friend that was recovering from surgery. It’s just too easy and is definitely a crowd pleaser. Make this one soon. You won’t be sorry.
- olive oil
- 6 boneless chicken thighs
- 4 large carrots, cut into pieces
- 1 1/2 lbs. waxy fingerling potatoes, cut in half or quarters
- 2 leeks, cut into rings
- 1/2 tsp garlic salt
- 1/2 tsp onion salt
- 1/4 tsp dill weed
- 1 T. dry parsley
- 1/4 tsp black pepper
- Place vegetables in a 9x13 baking dish or a baking sheet with a heavy rim
- Toss with olive oil.
- Sprinkle with about 1/3 of the dry ranch mix.
- Place chicken on top of vegetables and drizzle with more olive oil and sprinkle with remainder of seasoning mix.
- Bake at 350 degrees uncovered for one hour or until vegetables are tender and chicken is no longer pink.
Disclosure: This post was written in collaboration with Redmond Trading. All opinions and photos are my own. I am proud to only partner with companies that I use in my own home and love.