Garlic Ranch Chicken and Veggies

_{Preheat oven to 400 degrees}

Crisp-tender chicken baked to absolute perfection with roasted carrots and potatoes – all cooked in a single pan!

• 8 teaspoons brown sugar, divided
• 8 bone-in, skin-on chicken thighs
• 16 ounces baby red potatoes, halved
• 16 ounces baby peeled carrots
• 2 tablespoons olive oil
• 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

1. Preheat oven to 400 degrees F.
2. Lightly oil a baking sheet or coat with nonstick spray.
3. Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken.
4. Place chicken, potatoes and carrots in a single layer onto the prepared baking sheet.
5. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste.
6. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
7. Then broil for 2-3 minutes, or until caramelized and slightly charred.
8. Serve immediately, garnished with parsley, if desired.