Description
A delightful one-pan meal featuring juicy chicken thighs and roasted vegetables, all enhanced by creamy ranch dressing.
Ingredients
Scale
- 4 chicken thighs
- 2 cups potatoes, diced
- 2 cups carrots, sliced
- 1 cup cottage cheese
- 1 packet ranch dressing mix
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Mix cottage cheese and ranch dressing mix until well combined.
- Place the chicken thighs in a baking dish, seasoning with salt and pepper. Add the diced potatoes and sliced carrots around the chicken.
- Pour the ranch and cottage cheese mixture over the chicken and veggies, drizzle with olive oil, and toss slightly to mix.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until chicken is cooked through and veggies are tender.
Notes
This dish can be served with crusty bread or a fresh garden salad. Leftovers reheat well and can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 31g
- Cholesterol: 100mg