Ranch Chicken Thighs Sheet Pan Dinner

$- 4 bone-in, skin-on chicken thighs - 1 ½ pounds baby potatoes, halved - 2 cups broccoli florets - 1 packet ranch seasoning mix (or homemade) - 3 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - Fresh parsley, chopped (for garnish) For this Ranch Chicken Thighs Sheet Pan Dinner, I love using bone-in, skin-on chicken thighs. They stay juicy and flavorful. Baby potatoes add heartiness, while broccoli brings color and crunch. The ranch seasoning mix is key for flavor. You can buy it or make your own. Olive oil keeps everything moist and adds richness. Garlic powder gives a nice kick. Don’t forget salt and pepper for taste. Finally, fresh parsley brightens the dish. It’s perfect for a cozy family meal or a quick weeknight dinner. {{ingredient_image_2}} - Preheat your oven to 425°F (220°C). - Line a large baking sheet with parchment paper. This helps with easy cleanup. - In a small bowl, mix ranch seasoning, garlic powder, salt, and pepper. - In a large bowl, place your chicken thighs. Drizzle 2 tablespoons of olive oil over the chicken. - Sprinkle half of the seasoning mix on top. - Using your hands, rub the seasoning all over each thigh. Make sure every piece is coated well. - Add halved baby potatoes to the bowl with the chicken. - Drizzle with the last tablespoon of olive oil. Sprinkle the rest of the seasoning mix on the potatoes. - Toss the potatoes until they are well-coated in oil and seasoning. - Arrange the seasoned chicken on one side of the sheet pan. Place the potatoes on the other side. - Bake for 25 minutes. After that, add the broccoli florets to the pan. Toss the broccoli gently in the juices. - Return the sheet pan to the oven for another 15-20 minutes. Check that the chicken reaches 165°F (74°C). The potatoes should be golden and tender. - Remove from the oven and let it rest for about 5 minutes before serving. - Garnish with fresh parsley for a pop of color and flavor. To get the best roast, you need even cooking for both chicken and veggies. This means placing them well on the sheet pan. Make sure the chicken thighs are not crowded. They need space to brown nicely. Space helps hot air circulate around the food. This way, everything cooks evenly and becomes crisp. Want to boost the flavor? You can add spices like smoked paprika or thyme. Both pair well with ranch seasoning. If you want a twist, try using Italian seasoning instead. It gives a fresh taste to your dish. You can also mix in lemon zest for a bright, zesty kick. How you serve your food matters. For a rustic feel, serve directly from the sheet pan. It looks cozy and inviting. If you prefer a fancier look, plate the food individually. Sprinkle extra parsley on top to add color. This small touch makes your meal feel special. Pro Tips Choose Quality Chicken: For the best flavor and texture, select fresh, high-quality chicken thighs. Look for thighs with a good amount of fat and skin for extra juiciness and crispiness. Customize Your Ranch Seasoning: Feel free to add your favorite herbs and spices to the ranch seasoning mix, such as paprika, thyme, or cayenne pepper, to elevate the flavor profile of the dish. Perfectly Cooked Broccoli: To keep the broccoli vibrant and crisp, add it to the sheet pan later in the cooking process, as indicated in the recipe, ensuring it doesn’t overcook. Rest Before Serving: Allow the chicken to rest for a few minutes after cooking. This step is crucial for retaining its juices, ensuring every bite is tender and flavorful. {{image_4}} You can switch up the chicken thighs for other cuts. Chicken breasts work well, too. Drumsticks are a fun option if you prefer dark meat. For veggies, try carrots or bell peppers. They add color and taste to your dinner. You can even mix in sweet potatoes for a twist. Ranch seasoning is great, but don’t stop there! Use Italian seasoning for a different vibe. Try lemon herb for a bright, fresh flavor. Marinades can also change the game. A simple garlic and herb marinade tastes amazing. Just let the chicken soak for a few hours before cooking. Want it done quicker? Use an air fryer! It cooks the chicken crispy and juicy in less time. Set it to 400°F (200°C) and cook for about 20 minutes. If you’re short on time, you can also cook everything on the stovetop. Sear the chicken first, then add the veggies. This method takes about 30 minutes. To keep your Ranch Chicken Thighs fresh, store leftovers in the fridge. Place the chicken and veggies in an airtight container. Make sure to eat them within three days for the best taste. If you want to save them longer, freeze the leftovers. Use freezer-safe bags or containers for this. Label them with the date to track freshness. To maintain flavor and texture, let the meal cool before storing. This step helps prevent moisture buildup. Always separate the chicken from the veggies if possible. This keeps the veggies from getting soggy in storage. When reheating, use either the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for 15-20 minutes, or until warm. This method keeps the skin crispy and the veggies tender. If you're using a microwave, cover the dish with a microwave-safe lid or wrap. Heat in short bursts, around one minute at a time. Check often to avoid overcooking. Adding a splash of water can help keep the chicken juicy. To make weeknight dinners easy, prep chicken and veggies ahead of time. Season the chicken thighs and cut the veggies a day in advance. Store them separately in the fridge until you are ready to cook. For longer storage, freeze portions of the chicken and veggies. Portion them out in bags or containers. This way, you can pull out just what you need for a quick dinner. You’ll have a delicious meal ready in no time! Cook chicken thighs for 40 to 45 minutes at 425°F (220°C). This time ensures they cook thoroughly and reach a safe internal temperature of 165°F (74°C). Always check with a meat thermometer. This helps you avoid any guesswork in the kitchen. Yes, you can use boneless chicken thighs. They will cook faster, about 25 to 30 minutes. Make sure to check the internal temperature. Adjust the cooking time accordingly to avoid overcooking. Boneless thighs still deliver great flavor. You can serve various side dishes with Ranch Chicken Thighs. Here are some ideas: - Garlic bread - Green salad - Rice or quinoa - Roasted vegetables These sides complement the chicken and add variety to your meal. Yes, you can easily make your own ranch seasoning. Here’s a simple recipe: - 1 tablespoon dried parsley - 1 teaspoon dried dill - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon salt - ½ teaspoon black pepper Mix these ingredients well. Store any extra in an airtight container. This homemade mix adds a fresh touch to your Ranch Chicken Thighs. This recipe for ranch chicken thighs offers simple steps for a tasty meal. You learn about the main ingredients, like chicken and veggies, and how to cook them. With tips on seasoning and cooking methods, you can adapt the dish to your taste. Whether you store leftovers or meal prep, you have options. Experiment with flavors and ingredients to keep things fun. Enjoy your cooking journey and make this dish your own!$

Ranch Chicken Thighs Sheet Pan Dinner

A delicious and easy sheet pan dinner featuring seasoned chicken thighs, baby potatoes, and broccoli.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 500 kcal

Ingredients

4 pieces bone-in, skin-on chicken thighs
1.5 pounds baby potatoes, halved
2 cups broccoli florets
1 packet ranch seasoning mix
3 tablespoons olive oil
1 teaspoon garlic powder
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Begin by preheating your oven to 425°F (220°C). For easy cleanup, line a large baking sheet with parchment paper.
In a small bowl, combine the ranch seasoning, garlic powder, a pinch of salt, and black pepper. Mix well to ensure an even distribution of spices.
In a separate large mixing bowl, place the chicken thighs. Drizzle 2 tablespoons of olive oil over the chicken, then sprinkle half of the prepared ranch seasoning mixture on top. Using your hands, rub the seasoning thoroughly over each thigh, ensuring they are evenly coated.
Now, add the halved baby potatoes to the same bowl. Drizzle with the remaining tablespoon of olive oil and sprinkle the rest of the ranch seasoning mixture. Toss the potatoes until they are well coated in the oil and seasoning.
Arrange the seasoned chicken thighs on one side of the prepared baking sheet, ensuring they have ample space to cook properly. Place the seasoned potatoes on the opposite side of the sheet, allowing room for air circulation.
Place the baking sheet in the hot oven and roast for 25 minutes. After this time, carefully add the broccoli florets to the sheet pan. Toss the broccoli gently to coat it in the juices from the chicken and potatoes.
Return the sheet pan to the oven and continue roasting for another 15-20 minutes. The dish is ready when the chicken’s internal temperature reaches 165°F (74°C) and the potatoes are tender and beautifully golden.
Once cooked, remove the sheet pan from the oven and let the meal rest for about 5 minutes. This allows the juices to redistribute within the chicken.
To finish, garnish the dish with freshly chopped parsley, adding not only a burst of color but also enhancing the flavor profile.

Notes

Serve directly from the sheet pan for a rustic look or plate individually for a refined presentation.

Keyword chicken, dinner, easy, sheet pan