Ingredients
Scale
- 4 bone-in skin-on chicken thighs
- 16 ounces broccoli florets
- 4 slices no sugar bacon cut into pieces (I like Pederson's Farms or Tender Belly)
- 2 tbs avocado oil
- 2 tbs ranch dressing (I use Primal Kitchen Foods) - code "BEAUTY10" gets you a discount on their website
- 1 tsp onion powder
- 1 tsp garlic garlic salt
- 1 tsp fresh chopped dill
- 1 tsp fresh chopped chives
- salt and pepper to taste
- Garnish: additional ranch dressing
Instructions
- Preheat oven to 425 degrees
- Lightly spray a sheet pan lined with parchment paper with cooking spray
- In a bowl, toss broccoli florets with avocado oil, 1/2 tsp garlic salt and pepper. Once coated, add to sheet pan.
- Add chicken thighs to bowl and top with ranch dressing using hands to coat thoroughly
- Once chicken thighs are coated, add to sheet pan along with bacon pieces
- Sprinkle 1/2 tsp garlic powder, onion powder, dill and chives over entire sheet pan
- Bake in the oven for 35-40 minutes or until chicken is cooked through and reaches an internal temperature of 160 degrees
- Garnish with extra ranch and serve!
