Save to Pinterest My neighbor knocked on my door one Wednesday holding a bag of farm-fresh carrots and a desperate look. She needed a meal that wouldn't wreck her kitchen before book club started in two hours. I pulled out one sheet pan, some chicken thighs I'd been meaning to use, and a handful of spices that smelled like every ranch dressing I'd ever loved. What came out of that oven made her late to her own meeting because she couldn't stop eating.
I started making this on nights when my kids had conflicting sports schedules and I needed something that could wait in a warm oven without drying out. The first time, my son walked in, sniffed the air, and asked if we were having ranch dressing for dinner. He wasn't entirely wrong. Now he requests it every time he has a friend over, and I've stopped pretending it's anything fancier than seasoned chicken and vegetables that happen to taste like a really good decision.
Ingredients
- Bone-in, skin-on chicken thighs: The skin crisps beautifully and protects the meat from drying out, while the bones add flavor as everything roasts together.
- Olive oil: Just enough to help the seasoning stick and encourage browning without making anything greasy.
- Baby potatoes: Halving them creates flat surfaces that caramelize against the pan and soak up the ranch flavors.
- Carrots: Cutting them into half-inch slices ensures they cook through at the same rate as the potatoes.
- Dried parsley: Forms the herbaceous base of the ranch seasoning and turns fragrant in the oven's heat.
- Dried dill: Brings that unmistakable tangy, grassy note that makes ranch taste like ranch.
- Garlic powder and onion powder: These two create the savory backbone that clings to every piece of chicken and vegetable.
- Dried chives: Add a mild onion sweetness that mellows as it roasts.
- Smoked paprika: Gives a subtle smokiness and a warm reddish color to the seasoning blend.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle heat that balances the richness.
- Fresh parsley for garnish: A handful of green at the end makes the whole pan look alive and adds a bright, clean finish.
Instructions
- Preheat and prep your pan:
- Set your oven to 425°F and line a large sheet pan with parchment paper if you want easier cleanup. A light coating of oil works too if parchment isn't handy.
- Mix your ranch seasoning:
- Combine the dried parsley, dill, garlic powder, onion powder, chives, smoked paprika, and red pepper flakes in a small bowl. The smell alone will remind you why you love this blend.
- Season the chicken:
- Pat the chicken thighs completely dry with paper towels so the skin can crisp up properly. Toss them in a large bowl with a tablespoon of olive oil, salt, pepper, and half the ranch seasoning until every piece is coated.
- Prepare the vegetables:
- In another bowl, toss the halved potatoes and sliced carrots with olive oil, salt, pepper, and the rest of the ranch seasoning. Make sure every piece gets some of that herby coating.
- Arrange everything on the pan:
- Place the chicken thighs skin-side up so they can brown and crisp, then scatter the vegetables around them in a single layer. Don't crowd the pan or everything will steam instead of roast.
- Roast until golden:
- Bake for 35 to 40 minutes, checking that the chicken reaches 165°F internally and the vegetables are fork-tender. If you want extra crispy skin, switch to broil for the last 2 to 3 minutes and watch closely.
- Rest and garnish:
- Let the chicken rest for 5 minutes so the juices settle back into the meat. Sprinkle fresh parsley over the top and serve straight from the pan.
Save to Pinterest The evening I served this to my in-laws, my father-in-law went quiet halfway through his plate, which is usually a bad sign. Then he looked up and asked for the recipe, something he'd never done in fifteen years. My mother-in-law laughed and said it was just ranch and chicken, but he shook his head and said it tasted like care. I didn't know what to say, so I just gave him seconds.
Swapping Vegetables
Sweet potatoes work beautifully in place of baby potatoes and add a subtle sweetness that plays nicely with the savory ranch. Parsnips can stand in for carrots if you want a slightly earthier, nuttier flavor that caramelizes gorgeously. I've also thrown in halved Brussels sprouts and thick-cut bell pepper strips when I had them on hand, and everything roasted up just fine as long as the pieces were similar in size.
Making It Ahead
You can mix the ranch seasoning and prep the vegetables a day in advance, storing them separately in the fridge until you're ready to cook. The chicken can be seasoned up to four hours ahead and kept covered in the refrigerator, which actually helps the flavors soak in deeper. I don't recommend assembling the whole pan ahead of time because the vegetables will release moisture and make everything soggy before it even hits the oven.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, and they reheat surprisingly well in a hot oven or toaster oven to bring back some of that crispiness. The microwave works in a pinch, but the skin won't have the same texture. I've also shredded leftover chicken and tossed it with the roasted vegetables into a grain bowl with some greens and a drizzle of tahini, and it felt like a completely different meal.
- Reheat in a 375°F oven for about 12 minutes to restore crispness.
- Store chicken and vegetables together so the flavors continue to meld.
- Freeze portions in individual containers for up to two months if you want to meal prep.
Save to Pinterest This is the kind of dinner that makes you feel capable even on days when you're running on fumes and grocery store rotisserie chicken sounds tempting. Pull it out of the oven, pour yourself something cold, and enjoy the fact that cleanup is just one pan.
Common Recipe Questions
- → Can I use boneless chicken thighs instead?
Yes, boneless thighs work well but may cook faster. Check for doneness at 25-30 minutes to avoid overcooking.
- → How do I get extra crispy chicken skin?
Pat the chicken completely dry before seasoning and broil for 2-3 minutes at the end of cooking for maximum crispiness.
- → Can I prep this ahead of time?
You can season the chicken and vegetables up to 4 hours ahead, store covered in the refrigerator, then bake when ready.
- → What vegetables can I substitute?
Try sweet potatoes, parsnips, Brussels sprouts, or green beans. Just ensure they're cut to similar sizes for even cooking.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for best results.
- → Is this dairy-free?
Yes, when using the homemade ranch seasoning mix provided. Always verify store-bought seasoning blends don't contain milk derivatives.