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Herb-Crusted Chicken with Roasted Vegetables Recipe

Herb-Crusted Chicken with Roasted Vegetables recipe


This is a yummy chicken dish with crunchy herbs on top. It comes with tasty veggies that are cooked in the oven. You put ranch on the chicken and cook it until it's just right. The veggies get a little bit of oil and spices to make them taste great.


680 g Brussels sprouts, halved
850 g cauliflower florets
1.2 kg chicken thighs, boneless skinless
120 ml ranch dressing
1 tsp garlic powder
1 tsp onion powder
2 tbsp extra virgin olive oil
120 g seasoned breadcrumbs
1/2 tsp salt
1/2 tsp black pepper
1 tsp dried rosemary


Preheat your oven to 425°F (220°C).
In a medium bowl, mix together the seasoned breadcrumbs, garlic powder, onion powder, and dried rosemary.
Pat the chicken thighs dry with paper towels. Coat each thigh with ranch dressing, then press into the breadcrumb mixture to cover both sides. Place the coated chicken on a large baking sheet.
Place the halved Brussels sprouts and cauliflower florets on a separate baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss the vegetables to coat them evenly.
Put the chicken and vegetable baking sheets in the oven. Bake for 25 minutes, flipping the chicken and stirring the vegetables halfway through, until the chicken is golden and the vegetables are tender.
Take the chicken and vegetables out of the oven. Let them cool for a few minutes.
Serve the herb-crusted chicken with the roasted Brussels sprouts and cauliflower on the side. Enjoy your meal!

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