Ranch Chicken Thighs Flavorful and Easy Recipe

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 1 packet ranch dressing mix (or 2 tablespoons homemade)
• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt
• 1 tablespoon fresh parsley, chopped (for garnish)
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, sliced
• 1 cup baby spinach

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, combine the ranch dressing mix, olive oil, garlic powder, onion powder, smoked paprika, black pepper, and salt to create a marinade.
3. Add the chicken thighs to the bowl, ensuring they are generously coated with the marinade. Let them marinate for at least 30 minutes (or up to overnight in the fridge for more flavor).
4. While the chicken is marinating, prepare a baking dish. Toss the cherry tomatoes and zucchini slices with a drizzle of olive oil and a pinch of salt and pepper, then spread them in the bottom of the dish.
5. Once marinated, place the chicken thighs on top of the vegetables in the baking dish.
6. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F/75°C).
7. During the last 5 minutes of cooking, add the baby spinach to the baking dish, stirring gently to wilt it with the heat.
8. Remove from the oven and let rest for about 5 minutes. Garnish with freshly chopped parsley before serving.