My friend Rachelle posted this dish on her food blog. I knew I wanted to try it, as it looked easy and delicious. It instantly became a family favorite and we can’t wait to make it again and again. I used chicken thighs instead of breasts, and they were very juicy and tender. Delicious dish! Enjoy!
For the chicken:
-4-5 chicken thighs, boneless and skinless
-2 Tbs balsamic vinegar
-2 tsp thyme
-2 Tbs Dijon mustard
-2 tsp garlic powder
-1/4 cup extra virgin olive oil
For the potatoes:
-2 lbs red potatoes, cubed
-1/4 cup vegetable oil
-1 (1 oz) packet powdered ranch dressing mix
Combine all the marinade ingredients (except for chicken) in a large resealable plastic bag. Mix well. Add the chicken and coat evenly. Place in the fridge for at least 30 minutes or overnight.
While the chicken is marinating, preheat the oven at 425 F.
Line a baking sheet with aluminum foil. Place cubed potatoes on prepared sheet. Add the oil and ranch. Using your hands, mix everything well until the potatoes are evenly coated. Spread into single layer.
Place in preheated oven and bake for 35 minutes or until brown and crisp.
Meanwhile, remove chicken from marinade and place on grill. Cook for 5-6 minutes on each side.
Slightly adapted from here.