Sunday Chicken Roast 

Serves: 4–6 | Prep Time: 15 mins | Cook Time: 70 mins | Temp: 425°F

Sunday dinner just got a whole lot easier! Our Sunday Chicken Roast is a complete one-pan miracle. We layer juicy chicken thighs over carrots and red potatoes seasoned with Onion Soup, Ranch, and Cream of Mushroom mixes, then bake it until it's tender and crisp. Minimal cleanup, maximum flavor!

Ingredients:

• 2 cups carrots, cubed
• 1.5 lbs red potatoes, cubed
• 2 tablespoons CMM Onion Soup Mix
• 2 tablespoons CMM Ranch Seasoning
• ¼ cup CMM Cream of Mushroom Mix (dry)
• 8 bone-in, skin-on chicken thighs*
• 1–2 tablespoons olive oil
• 2 tablespoons CMM Zesty Chicken & Herb Seasoning
• ½ cup water

Instructions:

1. Preheat your oven to 425°F and grease a 9x13-inch baking pan.
2. Place the cubed carrots and red potatoes into the bottom of the prepared pan.
3. Sprinkle the vegetables with the 2 tablespoons of CMM Onion Soup Mix and 2 tablespoons of CMM Ranch Seasoning, tossing them slightly to coat.
4. Sprinkle the ¼ cup of CMM Cream of Mushroom Mix evenly over the seasoned vegetables.
5. Lay the 8 chicken thighs on top of the vegetables.
6. Drizzle the chicken thighs with a little olive oil, then season them heavily with the 2 tablespoons of CMM Zesty Chicken & Herb Seasoning.
7. Pour ½ cup of water into the bottom of the pan (pour it carefully along the side so you don't wash the seasonings off the chicken or veggies).
8. Wrap the pan tightly with aluminum foil to trap the steam and allow the mushroom mix to dissolve into a rich gravy.
9. Bake at 425°F for 60 minutes.
10. Remove the foil and bake for an additional 10 minutes to allow the chicken skin to get perfectly golden and crisp.
11. Check the internal temperature before serving. For the best tender texture, cook the chicken thighs to 175°F.

Chef's Note: If you prefer to use other cuts of chicken like chicken breasts or boneless skinless thighs, pull them from the oven as soon as they reach 165°F so they stay juicy. If using breast meat, we also recommend adding a few pats of butter over the top before covering with foil to replace the natural fat from the skin.