Crispy Ranch Chicken Thighs with Marinated Mushrooms, Dilled Brussels Sprouts, and Potatoes
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
4 tbsp. olive or avocado oil, divided (or other sauté oil)
2 tbsp. butter (oil would also work)
6 – 8 chicken thighs (bone-in, skin-on)
2 tbsp. ranch dressing mix
2 tbsp. superfine flour (like Wondra)
½ tsp. black pepper
2 medium yellow or white onions, thinly sliced
1 lb. petite potatoes, halved
1 ½ cups Paisley Farm Marinated Mushrooms (with brine)
1 ½ cups Paisley Farm Dilled Brussels Sprouts (with brine)
Minced fresh parsley for garnish (optional)
Salt to taste
Black pepper to taste
Instructions
- Preheat your oven to 375 degrees F.
- Add the halved potatoes to a 9”x13” casserole dish. Drizzle with about 2 tablespoons of oil and sprinkle with a few dashes of salt and pepper. Toss the potatoes so they are evenly coated in the oil. Set aside.
- Next, set a large skillet over low/medium heat. Melt about 2 tablespoons of butter or sauté oil in the skillet and add the onions along with a few dashes of salt and pepper. Cook, stirring occasionally, until the onions are soft and lightly caramelized; about 10 to 15 minutes. Transfer the onions to the prepared casserole dish and evenly distribute on top of the potatoes. Next, evenly distribute the marinated mushrooms and dilled brussels sprouts, along with the brine, over the potatoes and onions. Set aside.
- Add about 2 tablespoons of oil to the skillet and increase the heat to medium.
- Add the ranch dressing mix, superfine flour, and ½ teaspoon black pepper to a small bowl and mix well. Place the chicken thighs on a cutting board or platter and pat dry using paper towels. Sprinkle the ranch and flour mixture evenly over all sides of the chicken thighs, pressing the seasoning into the meat.
- Add the chicken thighs, skin side down, to the hot skillet. Cook for 5 to 8 minutes, or until the skin side of the chicken is crisp and golden brown. You may need to do this in a couple batches to avoid crowding the chicken.
- Next, nestle the browned chicken thighs, skin side up, among the vegetables in the casserole dish. Cover with foil and bake at 375 degrees for 30 minutes. Carefully remove the foil and cook for another 10 to 20 minutes, or until the chicken is cooked through and the potatoes are tender. Sprinkle with minced fresh parsley, if desired, and enjoy!
