Directions

1. 1.Place chicken breast and thighs on a baking sheet, drizzle with 2 T. extra virgin olive oil and sprinkle both sides of the meat with 1 T. of ranch seasoning.
2. 2.Roast in a 375 degree oven for 35-45 minutes or until juices run clear. When cool enough to handle, remove from the bones and then remove the skin. Shred and set aside. Turn the oven down to 350 degrees.
3. 3.While the chicken is roasting, heat a large pan over medium-high heat. Add 2 T. of olive oil along with onion, carrots, and celery. Sprinkle with 2 T. of ranch seasoning and saute for about 7 minutes or until the onions are translucent.