Crispy Ranch Sheet Pan Chicken & Veggies (Printable)

Golden chicken thighs with ranch potatoes and carrots, all on one sheet pan for effortless weeknight cooking.

# 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

# How-To Steps:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly oil the surface.
02 - In a small bowl, whisk together all ranch seasoning mix ingredients: 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, then sprinkle with half of the ranch seasoning. Toss until evenly coated.
04 - In another bowl, toss potatoes and carrots with 1 tablespoon olive oil, salt, pepper, and the remaining ranch seasoning until well combined.
05 - Place seasoned chicken thighs skin-side up on the prepared sheet pan. Distribute 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 skin is golden brown, and vegetables are tender and caramelized. For extra crispiness, broil for 2 to 3 minutes at the end.
07 - Remove from oven and let rest for 5 minutes. Garnish with fresh chopped parsley before serving.

# Expert Suggestions:

01 -
  • Everything roasts together, so you get that crispy chicken skin and caramelized vegetables without juggling multiple pans or timing headaches.
  • The ranch seasoning mix is made from scratch, which means you control exactly how tangy or herby it gets, and it costs way less than buying packets.
  • One sheet pan means minimal cleanup, which might sound small until you're standing at the sink after a long day and realize you're already done.
02 -
  • Pat your chicken completely dry before seasoning, or the skin will steam instead of crisp no matter how hot your oven gets—I learned this the hard way with sad, pale chicken thighs.
  • Don't crowd the pan because the vegetables need space to caramelize and brown, and if they're piled together they'll just stew in their own moisture.
  • An instant-read thermometer is worth its weight in gold here because the skin browns before the chicken is actually done cooking, and you want to hit that 165°F mark without guessing.
03 -
  • If your oven runs hot, check the chicken at 30 minutes instead of waiting the full 35, because overcooked thighs lose their juiciness even if they're technically safe to eat.
  • The parchment paper is optional but brilliant because it means you can slide dinner right onto a plate without scrubbing a single baked-on speck, which matters more than it sounds when you're exhausted.
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