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Garlic Ranch Chicken

Garlic Ranch Chicken

Once upon a time you tried and tested a batch of cool ranch chicken in your Instant Pot and thought, “This is great!” As we lick our fingers clean from this amazing Paleo garlic ranch sauce, let us proclaim that this garlic ranch chicken recipe is far superior. Here’s why: everything fits in one pan, or two, and the flavors are absolutely stupendous with generous amounts of fresh dill and chives. Is there anyone in this entire world who does not adore ranch sauce?

To make this supercalifragilisticexpialidocious ranch sauce you’ll want to start with the best ingredients. Full-fat coconut milk blended with homemade mayonnaise is a splendid start. Adding the perfect amount of minced garlic, along with a selection of herbs is next. As you explore the wonderful world of making your own Paleo mayo, opportunities for dipping various vegetables, grilled sweet potatoes and lemon chicken kebabs will arise – and you will become the master of the appetizer! It is worth noting that this ranch sauce can be kept in the fridge for up to 5 days, allowing for plenty of healthy snack times during the week.

In reality, you can try this recipe with chicken breasts or wings too, consider the cooking time and adjust accordingly. The end result will always be a sheet pan full of deliciously tender chicken with your favorite veggies, loaded with a scrumptious coating of your homemade creamy-tangy garlic ranch sauce.

Garlic Ranch Chicken Recipe

Serves: 4Prep: 20 minCook: 30 min
Notice

Protein: 58g / %

Carbs: 33g / %

Fat: 38g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 2 lbs. chicken thighs, skinless and boneless
  • 3 sweet or russet potatoes, peeled and diced
  • 4 carrots, sliced
  • 1/2 tbsp. garlic powder
  • 2 tbsp. fresh parsley, minced
  • 2 tbsp. avocado oil
  • Sea salt and freshly ground black pepper

Ranch Sauce Ingredients

  • 1/4 cup homemade mayonnaise
  • 1/4 cup coconut milk
  • 1 tsp. garlic, minced
  • 2 tsp. fresh dill, minced
  • 2 tsp. fresh chives, minced
  • 1/2 tsp. paprika (optional)
  • 2 tbsp. apple cider vinegar
  • Sea salt and freshly ground black pepper

Preparation

  1. Preheat oven to 400 F.
  2. In a bowl, combine all the ingredients for the ranch sauce and mix well.
  3. Season the chicken thighs with the garlic powder, salt and pepper.
  4. Place the chicken in a single layer on a baking sheet, leaving room for the vegetables if possible.
  5. Coat the potatoes and carrots with the avocado oil and season to taste.
  6. Place vegetables next to the chicken in a single layer. If needed, use a separate baking sheet.
  7. Pour some ranch sauce over chicken thighs to taste.
  8. Place into the oven and roast for 25 to 30 minutes or until the chicken is cooked through and vegetables are tender.
  9. When done, sprinkle chicken and vegetables with the minced parsley.
  10. Serve immediately, with remaining ranch sauce.
  11. Leftover ranch sauce can be refrigerated up to 5 days.