Crispy Ranch Sheet Pan Chicken

This Crispy Ranch Sheet Pan Chicken & Veggies is the ultimate weeknight savior, bringing together juicy bone-in chicken and tender roasted vegetables on a single tray. Perfectly seasoned with savory ranch and smoked paprika, it offers a rustic and flavorful meal that minimizes cleanup while maximizing satisfaction.

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By roasting everything at a high temperature, the chicken skin becomes irresistibly crispy while the baby potatoes and carrots caramelize in the juices. It is a foolproof method for achieving a gourmet-style dinner with minimal effort.

Ingredients

• Chicken: 4 bone-in, skin-on chicken thighs, 2 tablespoons olive oil, 2 tablespoons ranch seasoning mix, ½ teaspoon smoked paprika, ½ teaspoon black pepper, ½ teaspoon kosher salt.
• Vegetables: 1 pound baby potatoes (halved), 3 large carrots (peeled and cut into 1-inch chunks), 1 tablespoon olive oil, 1 teaspoon ranch seasoning mix, ½ teaspoon salt, ¼ teaspoon black pepper.
• Garnish: 2 tablespoons fresh parsley, chopped.

Instructions

Step 1

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

Step 2

Pat chicken thighs dry with paper towels. In a large bowl, toss chicken with 2 tablespoons olive oil, 2 tablespoons ranch seasoning, smoked paprika, salt, and black pepper until evenly coated.

Step 3

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

Step 4

Arrange the vegetables evenly on the prepared baking sheet. Nestle chicken thighs, skin-side up, among the vegetables.

Step 5

Roast in the preheated oven for 35-40 minutes, or until chicken skin is crispy and golden and internal temperature reaches 165°F (74°C); vegetables should be tender and caramelized.

Step 6

Optional: Broil for 2-3 minutes at the end for extra crispy skin.

Step 7

Remove from oven, garnish with fresh parsley, and serve immediately.

Zusatztipps für die Zubereitung

For the best results, use a meat thermometer to ensure the chicken thighs have reached an internal temperature of 165°F. Using parchment paper or foil not only helps with cleanup but also prevents the vegetables from sticking to the tray as they caramelize.

Varianten und Anpassungen

You can easily swap the carrots for sweet potatoes or parsnips for a different flavor profile. If you prefer a homemade ranch seasoning, mix 1 tablespoon dried parsley with 1 teaspoon each of dried dill, garlic powder, and onion powder, along with ½ teaspoon each of salt and pepper.

Serviervorschläge

Serve this hearty sheet pan meal immediately while the chicken skin is at its crispest. It pairs beautifully with a fresh garnish of chopped parsley and a crisp white wine like Sauvignon Blanc to complement the savory herbs.

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Whether you are cooking for your family or meal prepping for the week, this Crispy Ranch Sheet Pan Chicken & Veggies delivers incredible flavor with very little effort. Enjoy a complete, rustic dinner that is as nourishing as it is delicious.

Recipe FAQs

→ What temperature should I roast the chicken at?

Roast at 425°F (220°C) for 35-40 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden brown.

→ Can I use boneless chicken thighs instead?

Yes, boneless thighs work well but reduce the cooking time to 20-25 minutes since they cook faster than bone-in cuts.

→ What vegetables can I substitute for the carrots?

Sweet potatoes, parsnips, bell peppers, or Brussels sprouts make excellent alternatives. Adjust cooking time as needed for different vegetables.

→ How do I make the chicken skin extra crispy?

Pat the chicken dry before seasoning, arrange skin-side up, and broil for 2-3 minutes at the end of roasting for maximum crispiness.

→ Is this dish gluten-free?

Yes, as long as you use a gluten-free ranch seasoning mix or make your own without gluten-containing ingredients.

→ Can I prep this ahead of time?

Season the chicken and vegetables up to 24 hours in advance and store separately in the refrigerator. Roast when ready to serve.