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american

Buttermilk Ranch Roast Chicken Thigh with Broccoli and Mashed Potatoes

This roasted dish pairs chicken thigh with buttermilk, ranch seasoning and broccoli florets. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

45 g Protein
56 g Carbohydrates
28 g Fat
12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 159g chicken thigh (bone-in, skin-on) 192 kcal
  • 42g buttermilk 17 kcal
  • 5g ranch seasoning (dry mix) 15 kcal
  • 206g broccoli florets 70 kcal
  • 9g olive oil 80 kcal
  • 206g russet potato (peeled, diced) 159 kcal
  • 13g unsalted butter 93 kcal
  • 42g milk 21 kcal
  • 1g kosher salt and black pepper 0 kcal

Cooking instructions

  1. chicken thigh (bone-in
    Heat oven to 425 F. Place chicken thigh on a small sheet pan.
  2. chicken thigh (bone-inbuttermilkranch seasoning (dry mix)kosher salt and black pepper
    Mix buttermilk, ranch seasoning, and black pepper. Brush over chicken.
  3. chicken thigh (bone-inbroccoli floretsolive oilkosher salt and black pepper
    Toss broccoli with olive oil and a pinch of salt; spread on the same pan. Roast 25-30 minutes until chicken is 165 F and broccoli is charred at edges.
  4. russet potato (peeled
    Meanwhile, boil potato in salted water until very tender, 12-15 minutes. Drain well.
  5. russet potato (peeledunsalted buttermilkkosher salt and black pepper
    Mash potato with butter and milk until smooth. Season with salt and pepper.
  6. chicken thigh (bone-inbroccoli floretsrusset potato (peeled
    Rest chicken 5 minutes. Serve with mashed potatoes and roasted broccoli.

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