Crispy Ranch Sheet Pan Chicken

Experience the ultimate weeknight comfort with these Crispy Ranch Sheet Pan Chicken & Veggies. This dish features juicy, ranch-seasoned bone-in chicken thighs roasted to golden perfection alongside tender baby potatoes and sweet, caramelized carrots. By roasting everything together on a single tray, you achieve a depth of flavor that is both satisfying and incredibly easy to prepare.

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With a preparation time of just 15 minutes and a total time of under an hour, this American-style dish is designed for busy households. The recipe serves 4 people and provides a wholesome, balanced meal that doesn't compromise on flavor or nutrition.

Ingredients

• Chicken:
• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons ranch seasoning mix (store-bought or homemade)
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon kosher salt
• Vegetables:
• 1 pound baby potatoes, halved
• 3 large carrots, peeled and cut into 1-inch chunks
• 1 tablespoon olive oil
• 1 teaspoon ranch seasoning mix
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Garnish (optional):
• 2 tablespoons fresh parsley, chopped

Instructions

Step 1

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

Step 2

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.

Step 3

In another bowl, toss potatoes and carrots with 1 tablespoon olive oil, 1 teaspoon ranch seasoning, salt, and black pepper.

Step 4

Arrange the vegetables evenly on the prepared baking sheet. Nestle chicken thighs, skin-side up, among the vegetables.

Step 5

Roast in the preheated oven for 35-40 minutes, or until chicken skin is crispy and golden and internal temperature reaches 165°F (74°C); vegetables should be tender and caramelized.

Step 6

Optional: Broil for 2-3 minutes at the end for extra crispy skin.

Step 7

Remove from oven, garnish with fresh parsley, and serve immediately.

Zusatztipps für die Zubereitung

To ensure perfect results, always use a meat thermometer to confirm the chicken has reached an internal temperature of 165°F (74°C). Using tongs to arrange the ingredients helps keep the chicken skin-side up, which is crucial for achieving that golden crisp. Parchment paper or foil is highly recommended to prevent the vegetables from sticking to the large baking sheet.

Varianten und Anpassungen

You can easily adapt this recipe by substituting sweet potatoes or parsnips for the carrots. If you prefer a homemade ranch seasoning, mix together 1 tablespoon dried parsley, 1 teaspoon each of dried dill, garlic powder, and onion powder, plus ½ teaspoon each of salt and pepper. Always double-check labels for dairy or gluten if you are using store-bought seasoning mixes.

Serviervorschläge

Garnish the finished tray with freshly chopped parsley for a pop of color and freshness. This meal pairs exceptionally well with a crisp white wine, specifically a Sauvignon Blanc, which cuts through the richness of the chicken thighs and highlights the herbal ranch notes.

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This Crispy Ranch Sheet Pan Chicken & Veggies meal provides 425 calories, 28g of protein, 28g of carbohydrates, and 22g of fat per serving, making it a well-rounded dinner choice. Enjoy your flavorful, stress-free meal!

Recipe FAQs

→ What temperature should I roast the chicken?

Roast at 425°F (220°C) for 35-40 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden brown.

→ Can I use boneless chicken thighs?

Yes, boneless thighs work well but reduce the cooking time to 25-30 minutes since they cook faster than bone-in cuts.

→ What vegetables can I substitute?

Sweet potatoes, parsnips, Brussels sprouts, or butternut squash make excellent substitutes or additions to the potatoes and carrots.

→ How do I make homemade ranch seasoning?

Mix 1 tablespoon dried parsley, 1 teaspoon each dried dill, garlic powder, onion powder, and ½ teaspoon each salt and black pepper.

→ Should I cover the pan while baking?

No, bake uncovered to allow the chicken skin to crisp up and the vegetables to caramelize properly for the best texture and flavor.

→ Can I prep this ahead?

Yes, season the chicken and vegetables the night before and store separately in the refrigerator. When ready to cook, assemble on the sheet pan and bake as directed.