Crispy Ranch Sheet Pan Chicken (Printer-Friendly)

One-pan ranch chicken with potatoes and carrots, roasted until crispy and golden.

# 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

# How To Make It:

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 to 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 to 3 minutes at the end.
07 - Remove from oven, garnish with fresh parsley, and serve immediately.

# Expert Suggestions:

01 -
  • Everything cooks on one tray, which means minimal cleanup and maximum time to actually enjoy your meal.
  • The chicken skin gets impossibly crispy while the meat stays incredibly juicy, something that usually takes way more effort than this.
  • It tastes like you spent hours planning dinner when you actually threw it together while checking your phone.
02 -
  • Do not skip the step of patting the chicken dry, I learned this the hard way when I once skipped it and ended up with steamed skin instead of crispy skin, and it was genuinely disappointing.
  • Bone-in thighs are actually more forgiving than breasts because the bones help insulate the meat and keep it from drying out even if your timing is slightly off.
03 -
  • Space your vegetables out properly so they actually roast instead of steam, which means don't overcrowd the pan even though you'll be tempted to fit more in.
  • If your vegetables are cooking faster than your chicken, just pull the pan out early, push the chicken to the center, and pile the veggies around the edges where they'll cook a little slower.
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