Crispy Ranch Chicken & Veggies (Print View)

Golden crispy chicken with tender ranch-seasoned vegetables all baked on one tray for quick 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

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

# Expert Advice:

01 -
  • One sheet pan means less cleanup and more time to actually enjoy your dinner instead of being stuck at the sink.
  • Bone-in thighs stay juicy while their skin crisps up in a way boneless chicken simply can't match.
  • The vegetables caramelize right alongside the chicken, soaking up all those savory, herbaceous flavors.
02 -
  • Wet chicken skin will never crisp no matter how hot your oven is—that paper towel step isn't optional, it's fundamental.
  • Don't crowd the pan trying to fit too many vegetables; they need space to caramelize, not steam in each other's moisture.
03 -
  • If your oven runs hot or cold, use an instant-read thermometer as your true north—165°F in the thickest part of the thigh is non-negotiable for food safety.
  • Arrange the pan so chicken thighs sit skin-side up and don't touch each other; air circulation is what transforms skin from rubbery to shattered-glass crispy.
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