Crispy Ranch Sheet Pan Chicken (Printer version)

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

# 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

# Directions:

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 - For extra crispy skin, broil for 2-3 minutes at the end.
07 - Remove from oven, garnish with fresh parsley, and serve immediately.

# Expert Advice:

01 -
  • Everything cooks together on one tray, which means one sheet pan to wash and way less stress on busy nights.
  • The chicken skin gets impossibly crispy while the meat stays tender and juicy, something I thought was impossible until I tried it.
  • Ranch seasoning brings a familiar, comforting flavor that somehow works on vegetables just as well as it does on chicken.
02 -
  • Dry that chicken skin thoroughly before seasoning—it's the single most important step for getting it crispy instead of soggy, and I learned this the hard way with my first attempt.
  • Don't crowd the pan or mix everything together constantly; give the vegetables space to caramelize and let the chicken skin make direct contact with the hot pan.
03 -
  • Cut your potatoes and carrots to roughly the same size so everything finishes cooking at exactly the same time and looks cohesive on the plate.
  • Use a meat thermometer to check for doneness rather than guessing—165°F internal temperature is your target, and it guarantees juicy, safe chicken every single time.
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