Ingredients

  • 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/4 cup ranch dressing
  • 1 tablespoon chopped fresh chives

 

 

Directions

  1. Preheat oven to 475°F. Line a large rimmed baking sheet with foil.

  2. Combine chicken, oil, pepper, garlic powder, onion powder, dill, parsley, tarragon and salt in a large bowl; toss until fully coated. Arrange in a single layer on the prepared baking sheet. Roast until lightly browned, about 15 minutes.

  3. Transfer the chicken to a medium bowl with a slotted spoon. Add ranch dressing; toss until fully coated. Discard any liquid left on the baking sheet. Return the chicken to the baking sheet. Roast until glossy, deeply browned and an instant-read thermometer inserted into the thickest portion registers 165°F, about 10 minutes more. Sprinkle with chives before serving.

Click here for the full recipe

Grocery Favorites, Delivered!

Mercato is groceries delivered, done right! They connect our stores with shopper in our neighborhoods. Find great savings and coupons at Mercato.

Browse our items