Ranch Chicken Thigh Bake
his ranch chicken thigh bake combines cubed chicken, golden potatoes, and fresh green beans seasoned with ranch, Worcestershire, and butter in one casserole dish. Ready in 45 minutes.
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Ingredients
- 1 package chicken thighs or breasts cubed
- 1 bag fresh green beans trimmed and halved
- 1 small bag golden potatoes quartered
- 3 tbsp olive oil
- 2 tbsp Worcestershire sauce
- 2 to 3 tbsp Creole Trinity and Herb seasoning divided
- 2 packets ranch seasoning divided
- 1 tbsp onion powder
- 4 tbsp butter cut into small squares
Instructions
- Preheat the oven to 375°F.
- Add the quartered potatoes and halved green beans to a large casserole dish. Top with the cubed chicken.
- Drizzle with olive oil and Worcestershire sauce. Add half the CTH seasoning, one packet of ranch seasoning, and the onion powder. Toss until everything is evenly coated.
- Sprinkle the remaining CTH seasoning and second ranch packet over the top. Scatter the butter squares evenly across the surface.
- Bake at 375°F for 45 minutes or until the chicken is cooked through and the potatoes are fork-tender.
Notes
Make sure everything gets coated in the olive oil and seasonings so nothing dries out during the long bake.
The butter squares melt over everything during baking and create a rich, savory pan sauce at the bottom of the dish. Spoon it back over the top before serving.
For extra color, broil for the last 3 to 5 minutes until the top gets golden and slightly crispy.
Cut the potatoes and chicken into similar-sized pieces so everything finishes cooking at the same time.
The butter squares melt over everything during baking and create a rich, savory pan sauce at the bottom of the dish. Spoon it back over the top before serving.
For extra color, broil for the last 3 to 5 minutes until the top gets golden and slightly crispy.
Cut the potatoes and chicken into similar-sized pieces so everything finishes cooking at the same time.
