Ranch-Baked Chicken Thighs with Roasted Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ranch-Baked Chicken Thighs with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Ranch-Baked Chicken Thighs with Roasted Potatoes

Juicy chicken thighs baked with a zesty herb-ranch rub alongside crispy golden potatoes for a satisfying and savory sheet pan meal.

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NUTRITION

482kcal
Protein
39.6g
Fat
19.9g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless skinless chicken thighs

0.75 medium Yukon gold potato

1 cup Green beans

2 tsp Extra virgin olive oil

0.5 tsp Dried parsley

0.25 tsp Dried dill

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Wash the Yukon gold potato and cut into 1-inch cubes; trim the ends of the fresh green beans.

  • 3

    In a small ramekin, whisk together the dried parsley, dill, garlic powder, onion powder, sea salt, and black pepper to create a clean-label ranch seasoning.

  • 4

    Place the chicken thighs, cubed potatoes, and green beans onto the prepared sheet pan.

  • 5

    Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with the ranch seasoning blend.

  • 6

    Toss everything with your hands or tongs until well-coated, then spread into a single layer ensuring the chicken is not overcrowded.

  • 7

    Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender with golden edges.

  • 8

    Remove from the oven and let the chicken rest for 3 minutes before serving to keep the meat succulent.

Ranch-Baked Chicken Thighs with Roasted Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ranch-Baked Chicken Thighs with Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Ranch-Baked Chicken Thighs with Roasted Potatoes

Juicy chicken thighs baked with a zesty herb-ranch rub alongside crispy golden potatoes for a satisfying and savory sheet pan meal.

NUTRITION

482kcal
Protein
39.6g
Fat
19.9g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless skinless chicken thighs

0.75 medium Yukon gold potato

1 cup Green beans

2 tsp Extra virgin olive oil

0.5 tsp Dried parsley

0.25 tsp Dried dill

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Wash the Yukon gold potato and cut into 1-inch cubes; trim the ends of the fresh green beans.

  • 3

    In a small ramekin, whisk together the dried parsley, dill, garlic powder, onion powder, sea salt, and black pepper to create a clean-label ranch seasoning.

  • 4

    Place the chicken thighs, cubed potatoes, and green beans onto the prepared sheet pan.

  • 5

    Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with the ranch seasoning blend.

  • 6

    Toss everything with your hands or tongs until well-coated, then spread into a single layer ensuring the chicken is not overcrowded.

  • 7

    Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender with golden edges.

  • 8

    Remove from the oven and let the chicken rest for 3 minutes before serving to keep the meat succulent.