Description
A quick and flavorful sheet pan meal featuring juicy chicken thighs and seasoned baby potatoes, perfect for weeknight dinners.
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 1 lb baby potatoes, halved
- 1 packet ranch seasoning
- 1 cup au jus
- 1/2 cup pepperoncini, sliced
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the halved baby potatoes with olive oil and ranch seasoning, then sprinkle with salt and pepper.
- Arrange the chicken thighs on the sheet pan and place the seasoned potatoes around them.
- Pour the au jus over the chicken and potatoes.
- Scatter sliced pepperoncini and pieces of butter on top.
- Bake for about 40-45 minutes until the chicken is cooked through and the potatoes are tender.
- Let the dish rest for 5 minutes before serving.
Notes
For best results, use bone-in, skin-on chicken thighs. Adjust salt and pepper to taste throughout cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg