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Ranch-Roasted Chicken and Vegetables

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Ranch-Roasted Chicken and Vegetables Recipe

Prep time: 15 minutesCook time: 45 minutesYield: 4 servings

Ingredients

1/4 cup olive oil, divided, plus 1 1/2 tablespoons more for roasting 
2 sweet red peppers, seeded and cut into 1/2-inch wide strips
2 sweet yellow peppers, seeded and cut into 1/2-inch wide strips
1 pound baby yellow potatoes, halved, or quartered if large
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 tablespoons sherry vinegar or red wine vinegar
1 tablespoon honey
8  bone-in, skin-on chicken thighs (3 to 3 1/2 pounds)
2 teaspoons HIDDEN VALLEY® ORIGINAL RANCH® SEASONING & SALAD DRESSING MIX SHAKER
3 thick slices of sourdough bread
Chopped parsley (for garnish, optional)

Method
1 Preheat the oven to 400ºF: Spread about 1/2 tablespoon of the oil on the bottom 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 vegetables and spread them in one layer on the baking sheet. Bake for 10 minutes.

3 Make the glaze: In a medium bowl, whisk the remaining 1/4 cup olive oil, vinegar, and honey until combined.

4 Prepare the chicken: With scissors, trim the excess fat from the chicken. Place on a cutting board with the skin side up. Brush with the glaze. 

5 Season and bake the chicken: Remove the sheet pan from the oven and nestle the chicken pieces into the vegetables with the skin side up. Sprinkle the thighs with the HIDDEN VALLEY® ORIGINAL RANCH® SEASONING & SALAD DRESSING MIX SHAKER.
Return to the oven and bake for 25 minutes longer.
6 Prepare and toss the bread pieces in the glaze: Tear the bread into shaggy 1-inch chunks. Place them in the bowl with the remaining glaze and toss to coat.
7 Finish roasting the chicken with the bread pieces: Remove the pan from the oven. Place the bread pieces around the chicken, and continue to bake for 15-20 minutes, or until the chicken pieces and bread are browned and crisp. Serve sprinkled with chopped parsley, if you like.

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