Crispy Ranch Sheet Pan Chicken (Printer View)

Ranch-seasoned chicken thighs roasted with potatoes and carrots on one sheet pan for easy cleanup.

# Components:

→ 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

# Method:

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 if desired.
07 - Remove from oven, garnish with fresh parsley, and serve immediately.

# Expert Advice:

01 -
  • Everything cooks together, so you actually get to sit down instead of hovering over the stove like a worried parent.
  • The chicken skin gets impossibly crispy while the meat stays juicy, and honestly, that's the kind of texture contrast that makes weeknight dinners feel special.
  • Ranch seasoning does the heavy lifting flavor-wise, so there's no complicated spice shopping or measuring out a dozen jars.
02 -
  • Don't crowd the pan or move things around once they hit the oven—overcrowding creates steam instead of that golden caramelization you're after, and constant jiggling prevents skin from crisping properly.
  • A meat thermometer is genuinely your best friend here because chicken thighs forgive slight overcooking, but knowing the exact moment you hit 165°F means juicy meat every single time.
03 -
  • Pat chicken thighs completely dry and let them sit uncovered in the fridge for thirty minutes before roasting if you have time—this dries the skin even further and creates an almost crackling texture that's hard to beat.
  • Toss the hot vegetables with a squeeze of fresh lemon juice right after they come out of the oven; the acid wakes up the flavors and adds brightness that makes people pause mid-bite to figure out what they're tasting.
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