6 chicken thighs

2 cloves garlic

2 Tbsp olive oil

1 Tbsp ranch
dressing mix

1 lb. red potatoes

1 bunch broccoli

2 Tbsp olive oil

1⁄4 tsp red chili flakes

1⁄2 cup Parmesan cheese

Salt and pepper to taste

Half a lemon, juiced

Preheat oven to 400 F. In a large bowl, add the chicken thighs, garlic, and olive oil. Season the chicken with the salt, pepper, and ranch mix, and toss to coat the chicken evenly. Place on one side of a baking sheet. In a separate bowl, add potatoes and broccoli. Drizzle with olive oil and season with salt, pepper, and red chili flakes. Toss to combine and place the vegetables on the other side of the baking sheet. Roast for 25-30 minutes until the chicken is golden brown and a meat thermometer registers 165 F. Flip the vegetables halfway through roasting. After roasting, toss the potatoes and broccoli with parmesan and a squeeze of lemon juice.

Recipe submitted by Kayla Knepp, Montgomery, Indiana