Crispy Ranch Sheet Pan Chicken (Printable)

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

# 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 Steps:

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 35-40 minutes, or until chicken skin is crispy and golden and internal temperature reaches 165°F; vegetables should be tender and caramelized.
06 - Broil for 2-3 minutes at the end for extra crispy skin.
07 - Remove from oven, garnish with fresh parsley, and serve immediately.

# Expert Suggestions:

01 -
  • Everything cooks together on one sheet, which means one pan to wash and actual time to relax after dinner.
  • The chicken skin gets impossibly crispy while the meat stays juicy, and the vegetables caramelize until they taste almost candy-like.
  • Homemade ranch seasoning tastes fresher than the packet version, plus you control the salt and any potential additives.
02 -
  • Don't skip drying the chicken; even a little moisture will steam the skin instead of crisping it, and crispy skin is honestly the whole reason to make this.
  • Arrange vegetables so nothing's crowded or overlapping; they need to touch the hot pan to caramelize, and steam rises if they're packed too tightly together.
03 -
  • Make a double batch of homemade ranch seasoning and store it in a mason jar; you'll find yourself reaching for it constantly, and it tastes noticeably better than the packet version.
  • If your oven runs hot, start checking the chicken at thirty-five minutes rather than waiting the full forty; undercooked chicken is a food safety issue, but overcooked chicken is just dry.
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