Crispy Ranch Sheet Pan Chicken (Printable Version)

Ranch-seasoned chicken thighs with roasted potatoes and carrots baked together on one sheet pan for easy cleanup.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs (approximately 2 pounds)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper

→ Vegetables

05 - 1 pound baby potatoes, halved
06 - 3 large carrots, peeled and cut into 1/2-inch slices
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper

→ Ranch Seasoning Mix

10 - 1 tablespoon dried parsley
11 - 1 teaspoon dried dill
12 - 1 teaspoon garlic powder
13 - 1 teaspoon onion powder
14 - 1/2 teaspoon dried chives
15 - 1/2 teaspoon smoked paprika
16 - 1/4 teaspoon crushed red pepper flakes, optional

→ Garnish

17 - 2 tablespoons fresh parsley, chopped, optional

# Steps to Follow:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly oil the surface.
02 - In a small bowl, whisk together all ranch seasoning mix ingredients until evenly distributed.
03 - Pat chicken thighs dry with paper towels. Transfer to a large bowl, drizzle with 1 tablespoon olive oil, season with salt and pepper, then sprinkle with half of the ranch seasoning. Toss thoroughly to coat all surfaces evenly.
04 - In a separate bowl, combine potatoes and carrots with 1 tablespoon olive oil, salt, pepper, and remaining ranch seasoning. Toss until vegetables are uniformly coated.
05 - Place chicken thighs skin-side up on the prepared sheet pan. Distribute potatoes and carrots evenly around the chicken.
06 - Bake for 35 to 40 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with slightly crispy edges. For enhanced crispiness, broil for 2 to 3 minutes during the final stage.
07 - Remove from oven and allow to rest for 5 minutes. Garnish with fresh chopped parsley before serving.

# Additional Tips::

01 -
  • One pan means you can actually relax while it bakes instead of hovering over multiple pots.
  • The ranch seasoning crisps up on the chicken skin in a way that feels almost indulgent but stays light.
  • Leftovers taste even better the next day, cold or reheated.
02 -
  • Drying the chicken skin is non-negotiable if you want it crispy, any moisture will steam it instead.
  • Don't skip the resting time, cutting into the chicken too soon means all those flavorful juices run out onto the pan.
03 -
  • Use a meat thermometer to check doneness, guessing leads to dry chicken or undercooked meat.
  • If your oven runs hot, check the vegetables at 30 minutes to avoid burning the edges.
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