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Prep time
12 minutes
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Cook time
5 minutes
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Serves
4 to 6
Author Notes
This sheet-pan chicken dinner is easy to toss together on a weeknight, plus it boasts real versatility when it comes to serving on the night you make it *and* when you’re transforming the leftovers tomorrow (and maybe the next day, too). Roasted bell peppers and onions get cozy with boneless, skinless chicken thighs for an affordable and filling meal base. But these aren’t just any chicken thighs—they’re ranch chicken thighs, which couldn’t be simpler to make, thanks to a packet of Walmart’s Great Value Ranch Dressing Mix. A little salt, pepper, and olive oil, and this dish is ready for the oven in just 15 minutes. If you're looking to save a lil' more time, snag a bag of frozen Great Value Pepper and Onion Blend instead of chopping fresh vegetables.
The best part of this recipe is how many different ways you can enjoy it. Looking for something simple and straightforward? Serve the ranch chicken and veggies with a side of rice or pasta. In the mood for a sandwich? Slice the chicken and pile it on a hoagie roll along with the peppers and onions. (Bonus points: Top each sandwich with shredded mozzarella and pop it back in the oven to melt the cheese.) Feeling fajitas? Shred the chicken and toss the veggies into flour tortillas—maybe with a spoonful of jarred salsa or pre-made guacamole. Can’t decide? The leftovers will last for days, so you can try another serving method tomorrow. —Rebecca Firkser
Test Kitchen Notes
This recipe is shared in partnership with Walmart. Order online or via their app to shop your go-to groceries, household items, and pet supplies, then select delivery or pickup for a seamless shopping experience. —The Editors
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Ingredients
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4
bell peppers (any color), stems discarded, sliced 1/4-inch-thick
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2
medium red onions, peeled, halved through the root end, and sliced 1/4-inch-thick
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7 tablespoons
extra-virgin olive oil, divided
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2 teaspoons
kosher salt, divided
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1/2 teaspoon
freshly ground black pepper, divided
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2
pounds (8 to 10) boneless, skinless chicken thighs
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1
(1-ounce) packet ranch dressing mix
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Cooked rice or pasta, toasted hoagie rolls, or warmed tortillas, for serving
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Lime wedges, for serving (optional)
Directions
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Heat the oven to 425ºF and position oven racks in the upper and lower third. Add the bell peppers and onions to a large bowl. Add 3 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Toss to combine. Divide evenly between two sheet pans, and save the bowl.
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Pat the chicken thighs dry with paper towels and place in the same large bowl. Add ranch dressing mix and remaining 4 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper and toss to combine, ensuring each piece of chicken gets coated evenly. Divide the chicken between the two sheet pans, nestled in between the vegetables.
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Transfer the sheet pans to the oven and bake for 10 minutes, then swap the position of the pans and cook for an additional 10 minutes. Remove from the oven once vegetables are tender and chicken is cooked through (it should read 165ºF when a meat thermometer is inserted in the thickest part).
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If you’d like a bit of extra color on your vegetables, transfer the chicken to a serving dish or cutting board, then transfer all the vegetables to one sheet pan and return to the oven on the rack closest to the broiler. Heat the broiler to high. Broil the vegetables until they’ve charred a bit, 2 to 5 minutes.
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Let cool slightly, then slice or pull the chicken according to the desired final presentation. Serve with rice or pasta, toasted hoagie rolls, or warmed tortillas. Finish with a squeeze of fresh lime juice if using.
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