Crispy Ranch Sheet Pan Chicken (Print Version)

Juicy chicken thighs with ranch-seasoned potatoes and carrots, all roasted together on one convenient sheet pan.

# What You'll Need:

→ Chicken

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

→ Vegetables

05 - 1 lb 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 it.
02 - In a small bowl, combine 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. Toss to coat evenly.
04 - In another bowl, toss potatoes and carrots with 1 tablespoon olive oil, salt, pepper, and the remaining ranch seasoning.
05 - Arrange chicken thighs skin-side up on the prepared sheet pan. Scatter potatoes and carrots evenly around the chicken.
06 - Bake for 35 to 40 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender. For extra crispiness, broil for 2 to 3 minutes at the end.
07 - Let rest for 5 minutes. Garnish with chopped fresh parsley before serving.

# Additional Tips::

01 -
  • Everything cooks on one tray, which means you can actually sit down while dinner finishes instead of hovering over three pots.
  • The ranch seasoning crisps up on the chicken skin in a way that store-bought packets never quite manage.
  • Bone-in thighs stay juicy even if you get distracted and leave them in a few extra minutes.
  • Vegetables soak up all the savory drippings and turn golden at the edges without any extra effort.
02 -
  • Drying the chicken thighs with paper towels is not optional if you want crispy skin, moisture is the enemy of a good sear.
  • If your vegetables are browning too fast, tent the pan loosely with foil halfway through and remove it for the last 10 minutes.
  • Don't skip the resting time, cutting into the chicken immediately will let all the juices run out onto the pan instead of staying in the meat.
03 -
  • Use a meat thermometer instead of guessing, overcooked chicken thighs are forgiving but there's no reason to push your luck.
  • If you want even more flavor, toss the vegetables halfway through cooking so the bottom sides get a turn crisping up against the pan.
  • A squeeze of fresh lemon juice over the finished dish brightens everything and cuts through the richness in the best way.
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