Active Time:20 minsTotal Time:45 minsServings:6Cook Mode(Keep screen awake)Ingredients2poundsboneless, skinless chicken thighs, trimmed and cut into 1-inch pieces1tablespoonextra-virgin olive oil1teaspoonground pepper1teaspoongarlic powder1teaspoononion powder1teaspoondried dill1teaspoondried parsley1teaspoondried tarragon1/2teaspoonsalt1/4cupranch dressing1tablespoonchopped freshchivesDirectionsPreheat oven to 475°F. Line a large rimmed baking sheet with foil.Combine chicken, oil, pepper, garlic powder, onion powder, dill, parsley, tarragon and salt in a large bowl; toss until fully coated. Arrange in a single layer on the prepared baking sheet. Roast until lightly browned, about 15 minutes.Transfer the chicken to a medium bowl with a slotted spoon. Add ranch dressing; toss until fully coated. Discard any liquid left on the baking sheet. Return the chicken to the baking sheet. Roast until glossy, deeply browned and an instant-read thermometer inserted into the thickest portion registers 165°F, about 10 minutes more. Sprinkle with chives before serving.EatingWellNutrition InformationServing Size: 2/3 cupCalories 252, Fat 13g, Saturated Fat 3g, Cholesterol 145mg, Carbohydrates 2g, Total Sugars 1g, Added Sugars 0g, Protein 30g, Fiber 0g, Sodium 429mg, Potassium 400mgEatingWell.com, May 2024Rate ItPrint
Active Time:20 minsTotal Time:45 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:6
Servings:
6
Cook Mode(Keep screen awake)Ingredients2poundsboneless, skinless chicken thighs, trimmed and cut into 1-inch pieces1tablespoonextra-virgin olive oil1teaspoonground pepper1teaspoongarlic powder1teaspoononion powder1teaspoondried dill1teaspoondried parsley1teaspoondried tarragon1/2teaspoonsalt1/4cupranch dressing1tablespoonchopped freshchives
Cook Mode(Keep screen awake)
Ingredients
2poundsboneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
1tablespoonextra-virgin olive oil
1teaspoonground pepper
1teaspoongarlic powder
1teaspoononion powder
1teaspoondried dill
1teaspoondried parsley
1teaspoondried tarragon
1/2teaspoonsalt
1/4cupranch dressing
1tablespoonchopped freshchives
DirectionsPreheat oven to 475°F. Line a large rimmed baking sheet with foil.Combine chicken, oil, pepper, garlic powder, onion powder, dill, parsley, tarragon and salt in a large bowl; toss until fully coated. Arrange in a single layer on the prepared baking sheet. Roast until lightly browned, about 15 minutes.Transfer the chicken to a medium bowl with a slotted spoon. Add ranch dressing; toss until fully coated. Discard any liquid left on the baking sheet. Return the chicken to the baking sheet. Roast until glossy, deeply browned and an instant-read thermometer inserted into the thickest portion registers 165°F, about 10 minutes more. Sprinkle with chives before serving.EatingWellNutrition InformationServing Size: 2/3 cupCalories 252, Fat 13g, Saturated Fat 3g, Cholesterol 145mg, Carbohydrates 2g, Total Sugars 1g, Added Sugars 0g, Protein 30g, Fiber 0g, Sodium 429mg, Potassium 400mgEatingWell.com, May 2024
Directions
Preheat oven to 475°F. Line a large rimmed baking sheet with foil.Combine chicken, oil, pepper, garlic powder, onion powder, dill, parsley, tarragon and salt in a large bowl; toss until fully coated. Arrange in a single layer on the prepared baking sheet. Roast until lightly browned, about 15 minutes.Transfer the chicken to a medium bowl with a slotted spoon. Add ranch dressing; toss until fully coated. Discard any liquid left on the baking sheet. Return the chicken to the baking sheet. Roast until glossy, deeply browned and an instant-read thermometer inserted into the thickest portion registers 165°F, about 10 minutes more. Sprinkle with chives before serving.EatingWellNutrition InformationServing Size: 2/3 cupCalories 252, Fat 13g, Saturated Fat 3g, Cholesterol 145mg, Carbohydrates 2g, Total Sugars 1g, Added Sugars 0g, Protein 30g, Fiber 0g, Sodium 429mg, Potassium 400mg
Preheat oven to 475°F. Line a large rimmed baking sheet with foil.
Combine chicken, oil, pepper, garlic powder, onion powder, dill, parsley, tarragon and salt in a large bowl; toss until fully coated. Arrange in a single layer on the prepared baking sheet. Roast until lightly browned, about 15 minutes.
Transfer the chicken to a medium bowl with a slotted spoon. Add ranch dressing; toss until fully coated. Discard any liquid left on the baking sheet. Return the chicken to the baking sheet. Roast until glossy, deeply browned and an instant-read thermometer inserted into the thickest portion registers 165°F, about 10 minutes more. Sprinkle with chives before serving.
EatingWell
Nutrition InformationServing Size: 2/3 cupCalories 252, Fat 13g, Saturated Fat 3g, Cholesterol 145mg, Carbohydrates 2g, Total Sugars 1g, Added Sugars 0g, Protein 30g, Fiber 0g, Sodium 429mg, Potassium 400mg
Nutrition Information
Serving Size: 2/3 cupCalories 252, Fat 13g, Saturated Fat 3g, Cholesterol 145mg, Carbohydrates 2g, Total Sugars 1g, Added Sugars 0g, Protein 30g, Fiber 0g, Sodium 429mg, Potassium 400mg
Serving Size: 2/3 cup
Calories 252, Fat 13g, Saturated Fat 3g, Cholesterol 145mg, Carbohydrates 2g, Total Sugars 1g, Added Sugars 0g, Protein 30g, Fiber 0g, Sodium 429mg, Potassium 400mg
EatingWell.com, May 2024
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