Crispy Ranch Sheet Pan Chicken (Printable)

Golden chicken thighs with seasoned potatoes and carrots baked together on one 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)

# How-To:

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 all ranch seasoning mix ingredients until evenly combined.
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 until well coated.
05 - Arrange chicken thighs skin-side up on the prepared sheet pan. Scatter potatoes and carrots evenly around the chicken.
06 - Bake for 35–40 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender. For extra crispiness, broil for 2–3 minutes at the end.
07 - Let rest for 5 minutes. Garnish with chopped fresh parsley before serving.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means less cleanup and more time to actually enjoy your meal instead of standing at the sink.
  • The ranch seasoning blend is made from pantry staples you probably already have, no special shopping trip required.
  • Chicken thighs stay impossibly juicy while their skin gets shatteringly crisp, and the veggies underneath catch all those golden drippings.
02 -
  • Drying the chicken thighs is everything—any moisture on the skin will steam instead of crisp, so use paper towels and don't skip this step even when you're in a hurry.
  • Don't crowd the potatoes and carrots too much or they'll steam instead of roast; spread them in a single layer around the chicken so hot air can circulate.
  • An instant-read thermometer is worth its weight in gold here; it's the only way to know for certain when the chicken is done without cutting into it and losing all those juices.
03 -
  • Buy chicken thighs when they go on sale and freeze them; they're cheaper than breasts and taste infinitely better, so stocking your freezer means this meal is always just a thaw away.
  • Let your sheet pan cool slightly before scrubbing it, then deglaze it with a splash of water or wine and scrape up all those browned bits—that fond is liquid gold for making quick pan sauces or soups.
  • If you're cooking for a crowd, this recipe doubles easily; just use two sheet pans and add 5 to 10 minutes to the cooking time.
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