Crispy Ranch Sheet Pan Chicken (Printable)

Ranch-seasoned chicken thighs roasted with potatoes and carrots on one tray for an easy weeknight meal.

# 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

# How-To:

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 to 40 minutes, or until chicken skin is crispy and golden and internal temperature reaches 165°F; vegetables should be tender and caramelized.
06 - Broil for 2 to 3 minutes at the end for extra crispy skin.
07 - Remove from oven, garnish with fresh parsley, and serve immediately.

# Expert Advice:

01 -
  • Everything cooks together, which means one less pan to wash and actual time to breathe during dinner prep.
  • Bone-in chicken thighs stay impossibly juicy while their skin gets shatteringly crisp—it's the kind of texture that makes people ask for seconds.
  • The ranch seasoning does the flavor work so you don't have to fuss with layering spices or second-guessing yourself.
02 -
  • Patting the chicken completely dry is non-negotiable—wet skin steams instead of crisps, and you'll spend the whole meal wishing you'd remembered this one detail.
  • Don't crowd the pan; the vegetables need some breathing room to brown instead of steam, so use a large sheet pan and resist the urge to pile everything on.
03 -
  • Pull the chicken out at 165°F and let carryover heat finish it—this means juicier meat instead of that disappointing gray layer under the skin.
  • If your oven runs hot, start checking at the 32-minute mark because every oven is different and burnt skin is harder to fix than adding two minutes.
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