Ingredients
For the main ingredients:
1.5 lbs boneless, skinless chicken thighs
2 lbs Yukon Gold potatoes (cut into 1-inch chunks)
3 tbsp olive oil (divided)
1 packet dry ranch seasoning mix
1 tsp garlic powder
0.5 tsp smoked paprika
1/4 cup freshly grated Parmesan cheese
2 tbsp fresh parsley (chopped)
salt and black pepper (to taste)
Instructions
- First, preheat your oven to 400°F (200°C). Grab your 9x13 inch baking dish—you can give it a very light coating of oil or a quick spritz of cooking spray, but honestly, with the oil in the recipe, it’s often not strictly necessary.
2.In a large mixing bowl, toss your dried potato chunks with 2 tablespoons of the olive oil. Then, sprinkle over about two-thirds of the ranch seasoning packet, the garlic powder, and the smoked paprika. Toss, toss, toss until every potato piece is happily coated in that herby, oily goodness.
3.Pour the seasoned potatoes into your baking dish and spread them out into a single, even layer. Pop the dish into the preheated oven and let the potatoes have a 15-minute head start.
4.While the potatoes are getting a head start, prepare the chicken. Pat the chicken thighs completely dry with paper towels. In a small bowl, mix the remaining ranch seasoning with the last tablespoon of olive oil to form a loose paste. Rub this mixture all over each chicken thigh, making sure to coat both sides.
5.Carefully take the hot baking dish out of the oven. Use a spatula to move them around a bit to make some space, then nestle the seasoned chicken thighs right on top of and between the potatoes.
6.Evenly sprinkle the grated Parmesan cheese over everything, focusing a little extra on the chicken and the exposed surfaces of the potatoes. Slide the dish back into the oven and bake for another 25-30 minutes. You’ll know it’s done when the chicken is cooked through (an internal temperature of 165°F or 74°C) and the potatoes are fork-tender with crispy, browned edges.
7.Once it’s out of the oven, let the bake rest for about 5 minutes. Then, sprinkle the freshly chopped parsley over the top for a pop of color and freshness. Serve it up right from the dish.
| 
