Ranch Chicken & Veggies

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

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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.

INGREDIENTS

4-6 chicken thighs, bone and skin left on

1 small head cauliflower, cut in florets

1 head broccoli, cut in florets

8 oz cherry tomatoes

1/4 cup avocado oil

3 tbsp garden ranch seasoning, divided, I like Primal Palate

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.

DIRECTIONS

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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