Crispy Ranch-roasted rooster, tender veggies, and crunchy croutons make for one stellar sheet-pan supper. Swap out any seasonal veggies you want and dinner is served!
This put up is written in partnership with Hidden Valley® Ranch.
Sheet pan suppers are music to a busy dad or mum’s ears, and this recipe units the bar fairly excessive.
The star of this all-in-one supper is rooster dusted with flavorful HIDDEN VALLEY® ORIGINAL RANCH® SEASONING & SALAD DRESSING MIX SHAKER.
You haven’t tried the seasoning but? Think about buttermilk, onion, garlic, parsley, and dill multi functional shake.
How Do You Make Ranch-Roasted Rooster?
Simple! Really easy. The rooster thighs are brushed with a tangy honey and vinegar glaze to enhance the seasoning, after which baked on high of colourful peppers and potatoes.
Crispy, crunchy bread items tossed in a few of the glaze add the ultimate contact. And who can say no to crispy and crunchy?
What’s the Greatest Rooster to Use?
Pores and skin-on rooster thighs on the bone deliver a ton of taste and juiciness to this dish. You’ll be able to shortly and simply trim extra fats and pores and skin with scissors, making for a wholesome dinner possibility.
Which Veggies are Greatest?
The good factor about this recipe is you’ll be able to actually use any veggies you’d like – you’ll simply want to regulate the prepare dinner time accordingly.
Right here, we’re utilizing peppers and potatoes which each want further time to prepare dinner on the entrance finish to make sure they’re tender on the similar time the rooster is completed cooking.
Then dinner is finished, multi functional. No arguments right here!
Ranch-Roasted Rooster and Greens Recipe
- 1/four cup olive oil, divided, plus 1 half of tablespoons extra for roasting
- 2 candy purple peppers, seeded and minimize into 1/2-inch extensive strips
- 2 candy yellow peppers, seeded and minimize into 1/2-inch extensive strips
- 1 pound child yellow potatoes, halved, or quartered if massive
- 1/four teaspoon kosher salt
- 1/Eight teaspoon freshly floor black pepper
- three tablespoons sherry vinegar or purple wine vinegar
- 1 tablespoon honey
- 8 bone-in, skin-on rooster thighs (three to three half of kilos)
- 2 teaspoons HIDDEN VALLEY® ORIGINAL RANCH® SEASONING & SALAD DRESSING MIX SHAKER
- three thick slices of sourdough bread
- Chopped parsley (for garnish, non-compulsory)
1 Preheat the oven to 400ºF: Unfold about half of tablespoon of the oil on the underside of a rimmed baking sheet.
2 Roast the peppers and potatoes: Place the peppers and potatoes on the baking sheet. Drizzle with 1 tablespoon of the oil, and sprinkle with salt and pepper.
Toss to coat the greens and unfold them in a single layer on the baking sheet. Bake for 15 minutes.
three Make the glaze: In a medium bowl, whisk the remaining 1/four cup olive oil, vinegar, and honey till mixed.
four Put together the rooster: With scissors, trim the surplus fats from the rooster. Place on a reducing board with the pores and skin aspect up. Brush with the glaze.
5 Season and bake the rooster: Take away the sheet pan from the oven and nestle the rooster items into the greens with the pores and skin aspect up. Sprinkle the thighs with the HIDDEN VALLEY® ORIGINAL RANCH® SEASONING & SALAD DRESSING MIX SHAKER.
Return to the oven and bake for 15 minutes longer.
6 Put together and toss the bread items within the glaze: Tear the bread into shaggy 1-inch chunks. Place them within the bowl with the remaining glaze and toss to coat.
7 End roasting the rooster with the bread items: Take away the pan from the oven. Place the bread items across the rooster, and proceed to bake for 15 minutes, or till the rooster items and bread are browned and crisp. Serve sprinkled with chopped parsley, for those who like.
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