Crispy Ranch Chicken & Veggies (Printable Version)

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

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 2 tablespoons ranch seasoning mix
04 - ½ teaspoon smoked paprika
05 - ½ teaspoon black pepper
06 - ½ teaspoon kosher salt

→ Vegetables

07 - 1 pound baby potatoes, halved
08 - 3 large carrots, peeled and cut into 1-inch chunks
09 - 1 tablespoon olive oil
10 - 1 teaspoon ranch seasoning mix
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper

→ Garnish

13 - 2 tablespoons fresh parsley, chopped

# Steps to Follow:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - 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.
03 - In another bowl, toss potatoes and carrots with 1 tablespoon olive oil, 1 teaspoon ranch seasoning, salt, and black pepper.
04 - Arrange the vegetables evenly on the prepared baking sheet. Nestle chicken thighs, skin-side up, among the vegetables.
05 - Roast in the preheated oven for 35-40 minutes, or until chicken skin is crispy and golden and internal temperature reaches 165°F; vegetables should be tender and caramelized.
06 - For extra crispy skin, broil for 2-3 minutes at the end.
07 - Remove from oven, garnish with fresh parsley, and serve immediately.

# Additional Tips::

01 -
  • Everything cooks on one pan, so cleanup takes about thirty seconds and a sponge.
  • The ranch seasoning crisps up on the chicken skin in a way that tastes like you did something fancy.
  • Bone-in thighs stay juicy even if you forget to check the timer for a few extra minutes.
  • The vegetables soak up all the drippings and turn sweet and caramelized without any extra effort.
02 -
  • Dry the chicken thighs completely before seasoning or the skin will steam instead of crisp.
  • Don't crowd the pan; if the vegetables overlap too much, they'll soften instead of roast.
  • Use a meat thermometer to check for 165°F in the thickest part of the thigh, not touching the bone.
03 -
  • Let the chicken sit at room temperature for 15 minutes before roasting so it cooks more evenly.
  • Flip the vegetables halfway through if you want even browning, but it's not necessary if you're short on time.
  • Save any leftover pan drippings and toss them with pasta or rice the next day for an easy side dish.
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