Crispy Ranch Chicken & Veggies (Printable Version)

Golden ranch-seasoned chicken with tender potatoes and carrots, all cooked together on one pan for a simple satisfying meal.

# What You Need:

→ Chicken

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

→ Vegetables

05 - 1 pound 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:

01 - Preheat oven to 425 degrees Fahrenheit. 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 distributed.
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 fully 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 to 40 minutes, or until chicken is golden and cooked through with internal temperature of 165 degrees Fahrenheit, 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.

# Expert Advice:

01 -
  • One-Pan Simplicity: Minimal cleanup since the chicken and vegetables all roast together on a single sheet pan.
  • Customizable Seasoning: The homemade ranch blend allows you to control the spice levels and ensures a fresh, herbal taste.
  • Perfect Textures: Roasting at a high temperature results in crispy chicken skin and perfectly tender-crisp carrots and potatoes.
02 -
  • Dry the Skin: Always pat the chicken dry with paper towels before oiling to ensure the skin gets as crispy as possible.
  • Uniform Sizing: Cut the carrots into 1/2-inch slices so they finish roasting at the same time as the halved potatoes.
  • The Rest: Letting the chicken rest for 5 minutes before serving allows the juices to settle, making every bite more tender.
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