Let me start off by saying how much I LOVE this recipe. It’s SO darn easy and SO darn yummy. I made it for the first time a couple of weeks ago and have had it on instant repeat. Seriously, three times in as many weeks. Not to mention, I’ve told every real live human being I’ve encountered about my “new favorite recipe.” Oh, and it’s gluten free if you need that!
Hidden Valley Chicken
(I have no idea if it has a real name… that’s just what I call it)
6 chicken breasts (I buy the small Springer Mountain Farms breasts)
16 ounces baby red potatoes, quartered (cut small so they will cook through)
16 ounces green beans, trimmed
container washed, sliced mushrooms
2 tablespoons olive oil
1 (1 oz) package Ranch Seasoning and Salad Dressing Mix (Hidden Valley is GF)
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. (we lined with foil for easier clean up)
- Place chicken, potatoes, and green beans in a single layer onto the prepared baking sheet.
Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste.
- Place into oven and roast until the meat is completely cooked through, about 25 minutes. (cooking time varies depending on the size and thickness of the chicken and potatoes). Then broil for 2-3 minutes, or until caramelized and slightly charred.
I adapted this recipe from Lauren at Simply LKJ, who made it with pork. She has the best recipes and is one of the sweetest bloggers out there. Speaking of which, I am delighted that she will be popping in with next week’s Sunday Supper!!