Ingredients

Homemade ranch seasoning

• 1 tablespoon dried parsley
• 2 teaspoons dried dill
• 1 teaspoon dried chives
• 1½ teaspoons garlic powder
• 1½ teaspoons onion powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Chicken

• 2½ lb boneless, skinless chicken thighs (about 10)
• ⅓ cup mayonnaise or plain Greek yogurt
• 1 cup panko breadcrumbs
• ½ cup grated Parmesan
• 1 large head broccoli, cut into florets (about 5 cups)
• 2 tablespoons olive oil
• Pinch of salt for the broccoli

Instructions

1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment.
2. Stir together all the ranch seasoning ingredients in a small bowl.
3. Pat the chicken thighs dry with paper towels. In a large bowl, toss the chicken with the mayonnaise and 1 tablespoon of the ranch seasoning until coated.
4. In a shallow dish, mix the panko, Parmesan and the rest of the ranch seasoning. Press each thigh into the crumbs on both sides and arrange on the sheet pan with space between pieces.
5. Toss the broccoli with the olive oil and a pinch of salt and scatter it around the chicken.
6. Bake for 28 to 32 minutes, until the crust is deep golden. Cut into the thickest thigh: the meat should have no pink and the juices should run clear. If not, bake 5 minutes more and check again.
7. Let the chicken rest for 5 minutes, then serve with the roasted broccoli.

Notes

• For chicken breasts, slice them in half lengthwise and start checking at 20 minutes.
• For bone-in drumsticks or thighs, add about 10 minutes and cut in next to the bone to check that there is no pink.
• The ranch seasoning makes a little extra. Store it in a jar for up to 6 months.