Ranch Roasted Chicken and Vegetables

Ingredients

• 1/4 cup olive oil, divided, plus 1 1/2 tablespoons more for roasting
• 2 sweet red peppers, seeded and cut into 1/2-inch wide strips
• 2 sweet yellow peppers, seeded and cut into 1/2-inch wide strips
• 1 pound baby yellow potatoes, halved, or quartered if large
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 3 tablespoons sherry vinegar or red wine vinegar
• 1 tablespoon honey
• 8 bone-in, skin-on chicken thighs (3 to 3 1/2 pounds)
• 2 teaspoons HIDDEN VALLEY® ORIGINAL RANCH® SEASONING & SALAD DRESSING MIX SHAKER
• 3 thick slices of sourdough bread
• Chopped parsley (for garnish, optional)

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