Sheet Pan Ranch Chicken Vegetables Recipe (Easy Dinner) 🥗🍗
This Sheet Pan Ranch Chicken Vegetables Recipe is a convenient and flavorful dinner option that combines juicy chicken thighs with colorful roasted vegetables, all seasoned with a zesty ranch dressing. It's a one-pan meal that is not only easy to prepare but also packed with delicious flavors, makin
Ingredients
- 2 pounds bone-in, skin-on chicken thighs trim excess fat
- 1 cup baby potatoes halved
- 1 cup carrot sticks cut into 2-inch pieces
- 1 cup zucchini sliced into half-moons
- 1 tablespoon ranch seasoning mix for flavoring
- 2 tablespoons olive oil for drizzling
- 1 teaspoon paprika for additional flavor
- 3 cloves garlic minced
- 1 teaspoon dried thyme to enhance flavor
- salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). While the oven is heating, prepare all the vegetables by washing and cutting them as specified in the ingredients list.
- In a large bowl, combine the chicken thighs, baby potatoes, carrot sticks, zucchini, minced garlic, ranch seasoning mix, paprika, thyme, olive oil, salt, and pepper. Toss everything together until the chicken and vegetables are well coated.
- Spread the chicken and vegetable mixture evenly on a large sheet pan. Make sure the chicken thighs are skin-side up for optimal crisping during roasting.
- Roast in the preheated oven for about 25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized. You can broil for an additional 2-3 minutes for extra crispiness.
- Remove the sheet pan from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute within the chicken.
- Serve the ranch chicken and vegetables hot, garnished with fresh parsley if desired. Enjoy your easy and delicious dinner!
Notes
Tip 1: For extra flavor, marinate the chicken in the ranch seasoning mix for an hour before cooking.
Tip 2: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Variation: Substitute chicken thighs with chicken breasts or add other seasonal vegetables like bell peppers or Brussels sprouts.
Tip 2: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Variation: Substitute chicken thighs with chicken breasts or add other seasonal vegetables like bell peppers or Brussels sprouts.