Crispy Ranch Sheet Pan Chicken

Crispy Ranch Sheet Pan Chicken & Veggies is a flavorful and easy weeknight dinner that brings tender, juicy bone-in chicken thighs together with savory roasted potatoes and carrots. Perfect for a family of four, this gluten-free meal is prepared on a single tray, allowing the juices and ranch-inspired herbs to meld together for a satisfying, wholesome feast.

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This recipe relies on a simple yet punchy Ranch Seasoning Mix featuring dried parsley, dill, and smoked paprika. It creates a beautiful golden crust on the chicken skin while infusing the baby potatoes and carrots with a depth of flavor that usually requires much more effort than a few minutes of tossing in a bowl.

Ingredients

• Chicken: 4 bone-in, skin-on chicken thighs (about 2 lbs / 900 g), 1 tablespoon olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper
• Vegetables: 1 lb (450 g) baby potatoes (halved), 3 large carrots (peeled and cut into ½-inch slices), 1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper
• Ranch Seasoning Mix: 1 tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried chives, ½ teaspoon smoked paprika, ¼ teaspoon crushed red pepper flakes (optional)
• Garnish: 2 tablespoons fresh parsley, chopped (optional)

Instructions

Step 1: Prep

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly oil it. In a small bowl, mix together all Ranch Seasoning Mix ingredients.

Step 2: Season Chicken

Pat chicken thighs dry with paper towels. Place in a large bowl, drizzle with 1 tablespoon olive oil, season with salt and pepper, and sprinkle with half of the ranch seasoning. Toss to coat evenly.

Step 3: Season Vegetables

In another bowl, toss potatoes and carrots with 1 tablespoon olive oil, salt, pepper, and the remaining ranch seasoning.

Step 4: Arrange and Roast

Arrange chicken thighs skin-side up on the prepared sheet pan. Scatter potatoes and carrots evenly around the chicken.

Step 5: Bake

Bake for 35–40 minutes, or until chicken is golden and cooked through (internal temp 165°F/74°C), and vegetables are tender.

Step 6: Optional Broil

For extra crispiness, broil for 2–3 minutes at the end.

Step 7: Serve

Let rest for 5 minutes. Garnish with chopped fresh parsley before serving.

Zusatztipps für die Zubereitung

To ensure the chicken is cooked safely while remaining juicy, use a meat thermometer to check for an internal temperature of 165°F (74°C). Patting the skin perfectly dry before adding oil is the most important step for achieving that signature golden-brown crunch.

Varianten und Anpassungen

Feel free to experiment with different root vegetables; baby potatoes can be swapped for sweet potatoes, and parsnips make an excellent substitute for carrots. For a dairy-free version, ensure your individual dried spices are free from milk-based fillers.

Serviervorschläge

This sheet pan meal pairs wonderfully with a crisp Sauvignon Blanc or a light lager to balance the savory ranch seasoning. The addition of fresh chopped parsley at the end provides a bright, herbal finish to the roasted flavors.

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Whether you're looking for a quick cleanup or a meal the whole family will love, this Crispy Ranch Sheet Pan Chicken & Veggies is a reliable and delicious solution for any busy night.

Recipe FAQs

→ What temperature should I cook this at?

Bake at 425°F (220°C) for 35–40 minutes until the chicken reaches an internal temperature of 165°F/74°C and the vegetables are tender.

→ Can I use boneless chicken thighs instead?

Yes, boneless thighs will work but reduce the cooking time to 25–30 minutes since they cook faster than bone-in cuts.

→ What other vegetables can I add?

Sweet potatoes, parsnips, bell peppers, or red onions make excellent additions. Just cut them into similar-sized pieces so they roast evenly.

→ How do I get extra crispy chicken skin?

For maximum crispiness, broil the sheet pan for 2–3 minutes at the end of cooking. Watch closely to prevent burning.

→ Can I make the ranch seasoning ahead of time?

Absolutely! Mix a larger batch of the dry seasoning blend and store it in an airtight container for up to 6 months.