Ingredients
¼cupolive oil,divided, plus 1½ tbsp more for roasting
2sweet red peppers,seeded and cut into ½-inch wide strips
2sweet yellow peppers,seeded and cut into ½-inch wide strips
1lbbaby yellow potatoes,halved, or quartered if large
1/4tspkosher salt
1/8tspfreshly ground black pepper
3tbspsherry vinegar,or red wine vinegar
1tbsphoney
3½lbschicken thighs,(8 bone-in, skin-on)
2tspHIDDEN VALLEY® ORIGINAL RANCH® SEASONING & SALAD DRESSING MIX SHAKER
3sourdough bread,thick slices
chopped parsley,for garnish, optional
Preparation
Preheat the oven to 400 degrees F. Spread about ½ tablespoon of the oil on the bottom of a rimmed baking sheet.
Place the peppers and potatoes on the baking sheet. Drizzle with 1 tablespoon of the oil, and sprinkle with salt and pepper. Toss to coat the vegetables and spread them in one layer on the baking sheet. Bake for 10 minutes.
In a medium bowl, whisk the remaining ¼ cup olive oil, vinegar, and honey until combined.
With scissors, trim the excess fat from the chicken. Place on a cutting board with the skin side up. Brush with the glaze.
Remove the sheet pan from the oven and nestle the chicken pieces into the vegetables with the skin side up. Sprinkle the thighs with the HIDDEN VALLEY® ORIGINAL RANCH® SEASONING & SALAD DRESSING MIX SHAKER. Return to the oven and bake for 25 minutes longer.
Tear the bread into shaggy 1-inch chunks. Place them in the bowl with the remaining glaze and toss to coat.
Remove the pan from the oven. Place the bread pieces around the chicken, and continue to bake for 15 to 20 minutes, or until the chicken pieces and bread are browned and crisp.
Serve sprinkled with chopped parsley, if desired.
