# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs (about 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)
# How To Make It:
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 including parsley, dill, garlic powder, onion powder, chives, smoked paprika, and red pepper flakes.
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 mixture. 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 well 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 an 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.
