Simple Sheet Pan Ranch Chicken Thighs with Potatoes and Carrots
Simple Sheet Pan Ranch Chicken with Potatoes and Carrots a one-pan wonder for busy cooks. Minimal prep and cleanup make this recipe a win-win.
Servings: 8
Calories: 435kcal
Equipment
- 2 half sheet pans
- Extra Wide Heavy Duty Non-Stick Aluminum Foil
- Large Bowl
- whisk
- Silicone Spatula
Ingredients
- 8 Bone-In Skin-On Chicken Thighs
- 1 lb Baby Carrots
- 1 lb Baby Gold Potatoes washed, scrubbed, and quartered
- 2 tbs Olive Oil
- 3 cloves Garlic minced
- 2 teaspoon Kosher Salt divided
- 2 teaspoon Freshly Ground Black Pepper divided
- 1 oz Ranch Seasoning and Dressing Mix, divided (1 package)
- 2 tbs Light Brown Sugar
Instructions
- Preheat oven to 425°F.
- Place the olive oil, minced garlic, 1 teaspoon Kosher salt and 1 teaspoon freshly ground black pepper in a large bowl. Then, use a whisk to combine. Place the baby carrots and quartered potatoes in the bowl. Use a silicone spatula to stir them with the oil mixture.
- Line a half-sheet pan with extra-wide, heavy-duty, non-stick aluminum foil. Then, transfer the potatoes and carrots to the prepared pan and spread them out into an even layer. Open the packet of ranch seasoning, reserving one tablespoon of the seasoning to use later on the chicken. Sprinkle the ranch seasoning over the potatoes and carrots. Then, use the spatula to stir the seasoning with the potatoes and carrots, until you can no longer see any of the white powder.
- Place the chicken thighs on layers of paper towels to dry them. Then, place them on another half-sheet pan lined with parchment paper for easy cleanup. Season both sides of the chicken thighs with 1 teaspoon Kosher salt and 1 teaspoon freshly ground black pepper. Sprinkle the tops of the chicken with light brown sugar, then rub the sugar into the entire thigh.
- Place the chicken thighs, skin side up, on the sheet pan with the potatoes and carrots. Make sure to place the thighs in between the potatoes and carrots, not on top of them. Sprinkle the remaining ranch seasoning on top of the chicken thighs. Then, rub it into the skin so most of the white powder disappears.
- Bake in 425°F oven for 30 minutes, until the internal temperature of the chicken reaches 165°F and the potatoes and carrots are fork tender. If the vegetables are still hard, cook for an additional 10-15 minutes.
- Remove the pan from the oven and place on a wire cooling rack. Sprinkle with some minced parsley and let stand for 5 minutes before serving.
- Yield 8 servings
Notes
- If you can't find extra wide heavy duty non-stick aluminum foil, then use extra wide heavy duty aluminum foil and spray it with non-stick cooking spray.
Nutrition
Calories: 435kcal | Carbohydrates: 21g | Protein: 25g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1007mg | Potassium: 685mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7935IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 2mg
