Monday, September 8, 2014

Ranch Chicken and Veggies




4 chicken breast or thighs (whatever you have on hand)
2 large russet potatoes, cut into bite size pieces
1 bunch asparagus (you could use fresh green beans, carrots, etc.)
3 T. dry ranch dressing (recipe below) or use 1 pkg. of store bought
1/2 C. melted butter
2 T. grated parmesan cheese

If using skin on chicken, brown the skin in a skillet with a T. of olive oil, if skinless skip the browning...transfer to the center of a baking dish.

Place the cut potatoes on one side of the chicken and then whatever other vegetable you are using on the other.

Sprinkle the entire dish with the ranch dressing.

Pour the melted butter over the entire dish and then sprinkle all over with parmesan cheese.

Cover with foil and bake at 350 degrees for 1 hour.

Ranch Dressing Mix

2 T. parsley
1 tsp. dill
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. basil
1/2 tsp. black pepper
1/4 tsp. salt

Combine together (this equals one packet of store bought).

Courtesy of JanetsAppalachianKitchen


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