Sheet Pan Ranch Chicken
- This easy Sheet Pan Ranch Chicken combines juicy, crispy chicken thighs with perfectly roasted vegetables in one simple dish.
- The ranch seasoning creates an irresistible crust while the chicken drippings flavor the vegetables below.
- A complete family-friendly dinner with minimal cleanup!
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 cups baby potatoes, halved
- 1 cup baby carrots
- 2 tablespoons ranch dressing mix
- 2 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 2–3 cloves garlic, minced (optional)
- 3–4 sprigs fresh thyme (optional)
- 1 lemon, cut into wedges for serving
- 1 cup bell peppers, chunked (optional)
- 1 cup broccoli florets (optional)
- ¼ cup grated Parmesan cheese (optional)
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 425°F (218°C). Pat chicken thighs dry with paper towels.
- In a large bowl, toss potatoes and carrots with 1 tablespoon olive oil, salt, and pepper.
- Spread vegetables in a single layer on a large rimmed baking sheet.
- In a separate bowl, coat chicken thighs with remaining tablespoon of olive oil.
- Sprinkle and rub the ranch dressing mix evenly over all sides of the chicken.
- Place the seasoned chicken thighs on top of the vegetables, skin-side up.
- Bake for 25-30 minutes or until chicken reaches an internal temperature of 165°F and skin is golden.
- If using quick-cooking vegetables like broccoli, add them during the last 15 minutes of cooking.
- Remove from oven and let rest for 5 minutes before serving.
- Garnish with fresh parsley and serve with lemon wedges.
Notes
- For extra crispy chicken skin, pat the thighs completely dry before seasoning.
- Make your own ranch seasoning by combining dried parsley, dill, garlic powder, onion powder, and dried chives.
- Don’t overcrowd the pan or the vegetables won’t caramelize properly.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 385
- Sugar: 3
- Sodium: 520
- Fat: 22
- Saturated Fat: 6
- Unsaturated Fat: 14
- Carbohydrates: 24
- Fiber: 3
- Protein: 28
- Cholesterol: 142
Keywords: sheet pan ranch chicken, one pan chicken, ranch seasoning, easy chicken dinner, sheet pan meals, weeknight dinner