Crispy Ranch Chicken & Veggies (Print version)

Golden crispy chicken with ranch-seasoned vegetables baked together on one sheet pan for simple weeknight cooking.

# What You Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs (about 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

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly oil it.
02 - In a small bowl, mix together dried parsley, dill, garlic powder, onion powder, chives, smoked paprika, and red pepper flakes.
03 - 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 mixture. Toss to coat evenly.
04 - In another bowl, toss potatoes and carrots with 1 tablespoon olive oil, salt, pepper, and the remaining ranch seasoning until well coated.
05 - Arrange chicken thighs skin-side up on the prepared sheet pan. Scatter seasoned potatoes and carrots evenly around the chicken.
06 - Bake for 35 to 40 minutes, or until chicken is golden and reaches an internal temperature of 165°F and vegetables are tender. For extra crispiness, broil for 2 to 3 minutes at the end.
07 - Allow the sheet pan to rest for 5 minutes. Garnish with chopped fresh parsley and serve.

# Expert Advice:

01 -
  • Bone-in chicken thighs stay ridiculously juicy while their skin gets shatteringly crisp, no babysitting required.
  • The ranch seasoning blend tastes homemade and sophisticated, nothing like a packet, and your kitchen will smell incredible.
  • Truly one pan from start to finish, which means minimal cleanup when you're already exhausted.
  • Works for weeknight dinners and impresses people who think you spent hours cooking.
02 -
  • Dry chicken thighs thoroughly before seasoning—wet skin will never crisp, no matter how hot your oven gets, and this is where most home cooks slip up.
  • Don't skip the resting period, even five minutes makes a difference in how juicy your chicken stays once you cut into it.
  • If your potatoes aren't quite tender when the chicken is done, that's okay—they'll keep cooking in residual heat during rest, and the broiler step finishes both at once.
03 -
  • Use a meat thermometer and don't guess—165°F is the safe temperature, but pulling the thighs at exactly this point keeps them from drying out.
  • If your oven runs hot or cool, check the pan at 30 minutes and rotate it 180 degrees for even browning, especially if one side of your oven heats faster than the other.
  • Make extra seasoning blend and store it in a glass jar—you'll use it constantly on roasted vegetables, popcorn, eggs, and so much more.
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