SINGLE PAN CHICKEN AND VEGGIES
I don't know the other food photographers expirience well but I think it almost the same for all of us in the beginning stage. I'm actially just right on this stage and to have more time for making photo preparation I have to choose those dishes preparation of which is as short as possible.
Otherwise all dishes should be nice and bring good emotions with their look and smell and taste. You can be absolutely sure that all dishes which you see at this site are eatable.
This one which is first and started September dishes concept (and I reveal the secret that it will be dishes with chicken) has absolutely easy recipe and really shortcut dish. This one pan meal actually has everything you need, including your veggie side dish. The ingredient list is super short, and packed with tons of flavor.
Now the chicken is lightly coated with brown sugar – just a single teaspoon per chicken thigh – giving you that hint of sweetness with the savory seasonings of Ranch. And when coupled with the tender roasted veggies, it is absolute perfection. And you only need one. single. pan.
Done and done.
ONE PAN GARLIC RANCH CHICKEN AND VEGGIES
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Yield4 servings
Crisp-tender chicken baked to absolute perfection with roasted carrots and potatoes - all cooked in a single pan!
INGREDIENTS
8 teaspoons brown sugar, divided
8 bone-in, skin-on chicken thighs
16 ounces baby red potatoes, halved
16 ounces baby peeled carrots
2 tablespoons olive oil
1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken.
Place chicken, potatoes and carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste.
Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred.
Serve immediately, garnished with parsley, if desired.
NOTES
*Cooking time will vary depending on the size and thickness of the potatoes and carrots.
