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Sheet Pan Hidden Valley Ranch Restaurant Style Chicken Thighs and Vegetables
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A picture of Sheet Pan Hidden Valley Ranch Restaurant Style Chicken Thighs and Vegetables.

Sheet Pan Hidden Valley Ranch Restaurant Style Chicken Thighs and Vegetables

Adam Janowski
Adam Janowski @polishkitchen
Jeffersonville, Indiana

Sheet Pan Hidden Valley Ranch Restaurant Style Chicken Thighs and Vegetables

Adam Janowski
Adam Janowski @polishkitchen
Jeffersonville, Indiana
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Ingredients

1 hour
2-4 servings
  • 4bone-in skin-on chicken thighs
  • 4 tablespoonsolive oil, divided
  • 1.04 ouncepacket Hidden Valley Ranch Restaurant Style Dressing
  • 1garlic clove, minced
  • 112 to 16 ounce package of mixed vegetables (I used a medley that included baby carrots, broccoli, and cauliflower. This recipe may be adapted to vegetables your family prefers.)
  • 1 halfonion, cut in half from stem to root, peeled and trimmed, then cut into thin strips from cell to root
  • Note: I had a leftover half of a green pepper that I also sliced into the mix
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Steps

1 hour
  1. 1

    Set oven to 400 degrees.

  2. 2

    Cover a sheet pan with tin foil. Lightly spray with olive oil spray.

  3. 3

    In a large bowl, combine chicken thighs and 2 tablespoons olive oil. Stir until chicken is coated with olive oil. Sprinkle both sides of chicken with half a packet of Hidden Valley Ranch Restaurant Style Dressing. Stir until chicken is well coated with dressing mix.

  4. 4

    Place chicken on cookie sheet and bake, skin-side down for 25 minutes.

  5. 5

    While chicken is baking, in a large bowl combine 2 tablespoons olive oil, remaining packet of Hidden Valley Ranch Restaurant Style Dressing, minced garlic, package of mixed vegetables, and sliced onions. Stir until all vegetables are covered with oil.

  6. 6

    Remove chicken from oven. Flip over chicken so that the skin side is up. Place vegetables in open spaces around the chicken thighs.
    Return chicken to oven and continue baking for another 25 minutes. Skin should be crispy on top.
    Remove from oven and serve.

    A picture of step 6 of Sheet Pan Hidden Valley Ranch Restaurant Style Chicken Thighs and Vegetables.
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Adam Janowski
Adam Janowski @polishkitchen
on July 30, 2025 17:14
Jeffersonville, Indiana
I am a retired school library media specialist living in southern Indiana. I spent a number of years working in schools around the world and have lived in Germany, Turkey, Saudi Arabia, and Japan. I enjoy travelling, reading, and eating great food. I especially enjoy the challenge of re-creating dishes that I discover when I read a book. My last creation based on a book was a “Waves of the Danube” cake which was mentioned in "People of the Book" by Geraldine Brooks. It was absolutely decadent and delicious. I have always been in love with cooking and pie baking comes easy to me. I find that baking soothes me in times of stress. The first time I bake something I always follow the recipe exactly to see how it turns out. Afterwards, I will analyze it and make changes if I feel that the recipe could use some tweaking before I make it again. My cooking skills come from my Polish American family roots in Detroit, Michigan and its suburbs. My brother and sisters are all great cooks and they absorbed many of the lessons learned while they were growing up. Check out my blog. Find it at http://apolishkitchen.blogspot.com
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Keywords

Onion Chicken Thigh Vege Cauliflower Broccoli Green Pepper Carrot Garlic

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