Garlic Ranch Chicken Recipe

5 from 1 vote

Garlic Ranch Chicken Recipe

Anything smothered with garlic ranch sauce is perfection on the plate, in our humble opinion. This Paleo garlic ranch chicken will be sure to disapear fast.

Course Main Course

Cuisine American

Keyword chicken paleo, garlic chicken, ranch sauce

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 755kcal

Ingredients

2 lbs. chicken thighs skinless and boneless
3 sweet or russet potatoes peeled and diced
4 carrots sliced
½ tbsp. garlic powder
2 tbsp. fresh parsley minced
2 tbsp. avocado oil
Sea salt and freshly ground black pepper

Ranch Sauce Ingredients

¼ cup homemade mayonnaise
¼ cup coconut milk
1 tsp. garlic minced
2 tsp. fresh dill minced
2 tsp. fresh chives minced
½ tsp. paprika optional
2 tbsp. apple cider vinegar
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 400 F.
In a bowl, combine all the ingredients for the ranch sauce and mix well.
¼ cup homemade mayonnaise, ¼ cup coconut milk, 1 tsp. garlic, 2 tsp. fresh dill, 2 tsp. fresh chives, ½ tsp. paprika, 2 tbsp. apple cider vinegar
Season the chicken thighs with the garlic powder, salt and pepper.
2 lbs. chicken thighs, Sea salt and freshly ground black pepper, ½ tbsp. garlic powder
Place the chicken in a single layer on a baking sheet, leaving room for the vegetables if possible.
Coat the potatoes and carrots with the avocado oil and season to taste.
3 sweet or russet potatoes, 4 carrots, 2 tbsp. avocado oil, Sea salt and freshly ground black pepper
Place vegetables next to the chicken in a single layer. If needed, use a separate baking sheet.
Pour some ranch sauce over chicken thighs to taste.
Place into the oven and roast for 25 to 30 minutes or until the chicken is cooked through and vegetables are tender.
When done, sprinkle chicken and vegetables with the minced parsley.
2 tbsp. fresh parsley
Serve immediately, with remaining ranch sauce.
Leftover ranch sauce can be refrigerated up to 5 days.

Nutrition