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) When I make Ranch Chicken Thighs Sheet Pan Dinner, I always use fresh, quality ingredients. The star of this dish is the chicken thighs. They have rich flavor and stay juicy. Next, I love using baby potatoes. Their small size makes them perfect for roasting. They become tender and soak up all the flavors. Finally, I add vibrant broccoli florets for a pop of color and nutrition. The ranch seasoning mix ties everything together. You can choose a store-bought packet or make your own. I recommend trying garlic powder to enhance the taste. The olive oil helps the chicken and veggies roast nicely. Salt and pepper are simple but key. They bring out the natural flavors of each ingredient. For a finishing touch, I sprinkle fresh parsley on top. It adds a nice touch and bright flavor. This dish is not only easy but also a big winner at the dinner table. {{ingredient_image_1}} First, you need to preheat your oven to 425°F (220°C). This ensures your chicken thighs cook evenly. Next, grab a large baking sheet and line it with parchment paper. This helps with easy cleanup later. In a small bowl, combine one packet of ranch seasoning mix, one teaspoon of garlic powder, salt, and pepper. This mixture will add great flavor to your chicken and potatoes. Mix it well so all the spices blend together. Now, take four bone-in, skin-on chicken thighs and place them in a large mixing bowl. Drizzle two tablespoons of olive oil over the chicken. Sprinkle half of your seasoning mix on top and rub it in well. Then, add one and a half pounds of halved baby potatoes to the same bowl. Drizzle the rest of the olive oil and sprinkle the remaining seasoning on the potatoes. Toss everything together to coat. Place the seasoned chicken thighs on one side of your prepared baking sheet. On the other side, arrange the seasoned baby potatoes. Make sure they have enough space to roast evenly. This is key for a crispy texture. Put the sheet pan in your preheated oven and roast for 25 minutes. After that, add two cups of broccoli florets to the pan. Toss everything lightly so the broccoli picks up some of those tasty juices. Return the pan to the oven and roast for another 15-20 minutes. Your chicken should reach an internal temperature of 165°F (74°C) when done, and the potatoes should be golden. When everything is cooked, take the pan out of the oven. Let it rest for about five minutes. This step helps the juices settle in the chicken. Finally, garnish your dish with freshly chopped parsley for a burst of color and flavor. Enjoy your Ranch Chicken Thighs Sheet Pan Dinner! - Checking internal temperature: Use a meat thermometer to check the chicken’s internal temperature. It should reach 165°F (74°C) for safe eating. Insert the thermometer into the thickest part of the thigh, avoiding bone for an accurate reading. - Tips for crispy skin: For crispy skin, ensure the chicken thighs are dry before seasoning. Pat them with paper towels. You can also increase the oven temperature to 450°F (232°C) for the last few minutes of cooking. This helps the skin crisp up nicely. - Suggestions for additional spices or herbs: While ranch seasoning gives great flavor, try adding extra spices like smoked paprika or dried thyme. Fresh herbs like rosemary or oregano can also enhance the taste. Mix these into the ranch seasoning for a delightful twist. - Benefits of sheet pan cooking: Cooking on a sheet pan saves time and cleanup. You can cook a full meal in one go. The flavors blend together, making each bite tasty. Plus, you get great roasted veggies alongside juicy chicken. It’s simple and satisfying, making weeknight dinners easier. Pro Tips Use Bone-In Thighs: Bone-in, skin-on chicken thighs retain moisture better during cooking, resulting in juicier and more flavorful meat. Prep Veggies Evenly: Make sure to cut your baby potatoes and broccoli florets into even sizes so they cook uniformly on the sheet pan. Check for Doneness: Always use a meat thermometer to check that chicken has reached an internal temperature of 165°F (74°C) to ensure it’s fully cooked. Let It Rest: Allow the chicken to rest for about 5 minutes after roasting to let the juices redistribute, enhancing the overall flavor and tenderness. {{image_2}} You can swap out broccoli for other veggies. Think about using green beans, asparagus, or carrots. Each veggie brings its unique flavor and texture. Try bell peppers for a sweet crunch or zucchini for a tender bite. Seasonal veggies not only add color but also nutrition. Chicken thighs work great, but feel free to try other cuts. Boneless chicken thighs cook faster and stay juicy. You can also use chicken breasts if you prefer. For a twist, consider pork chops or turkey thighs. Each protein will soak up the ranch flavor wonderfully. Making your own ranch seasoning is simple and fun. Here’s a quick recipe: - 1 tablespoon dried parsley - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried dill - ½ teaspoon salt - ½ teaspoon black pepper Mix these ingredients in a small bowl. Use this blend to season your chicken and veggies. It tastes fresh and packs a punch! After dinner, let your Ranch Chicken Thighs cool first. Place leftovers in a tight container. Keep them in the fridge for up to three days. This keeps your chicken and veggies fresh. If you note any strange smells or colors, throw it away. Safety first! To reheat, use an oven for the best taste. Preheat it to 350°F (175°C). Place your chicken and veggies on a baking sheet. Heat for about 15-20 minutes. Check that the chicken is hot all the way through. You want it to reach 165°F (74°C). You can also use a microwave. Just cover your dish to keep moisture in. Heat in 1-minute bursts until hot. For freezing, wrap your Ranch Chicken Thighs tightly. Use freezer-safe bags or containers. Label them with the date. They last in the freezer for up to three months. To thaw, move the container to the fridge overnight. Reheat after thawing for the best taste. Avoid refreezing food once it has thawed. Enjoy your meal later with great flavor! Yes, you can use boneless chicken thighs. They will cook faster. Check them around 20 minutes into roasting. The texture may be a bit different, too. Boneless thighs tend to be more tender. Just watch the time closely to avoid overcooking. Ranch Chicken Thighs pair well with several sides. Here are some ideas: - Rice: Fluffy white or brown rice soaks up the juices. - Salad: A fresh garden salad adds crunch and color. - Grains: Quinoa or couscous offer unique textures. - Bread: Crusty bread is great for dipping. You can also garnish with fresh parsley for added flavor and color. Check for doneness with a meat thermometer. The chicken should reach 165°F (74°C) internally. Look for clear juices running from the chicken. The meat should not be pink. If you don’t have a thermometer, cut into a thigh to check. The juices should run clear, and the meat should look white throughout. This sheet pan ranch chicken thighs recipe is easy and delicious. We covered the main ingredients, like chicken, potatoes, and broccoli. You learned how to mix seasonings and coat your food for great flavor. Using tips for cooking and storing will help you enjoy this meal longer. Try different veggies or proteins to make it your own. Whether it’s a busy night or a special dinner, this dish is a winner. You’ll find it quick, fun, and tasty. Enjoy your cooking!$

Ranch Chicken Thighs Sheet Pan Dinner

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

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 450 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
to taste pepper
for garnish fresh parsley, chopped

Instructions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
In a small bowl, mix together the ranch seasoning, garlic powder, salt, and pepper.
In a large mixing bowl, add the chicken thighs. Drizzle with 2 tablespoons of olive oil, then sprinkle half of the ranch seasoning mixture over the chicken. Rub the seasoning all over the chicken to coat evenly.
In the same bowl, add the halved baby potatoes. Drizzle with the remaining olive oil and sprinkle the rest of the ranch seasoning mix, tossing to combine.
Arrange the seasoned chicken thighs on one side of the prepared baking sheet and the potatoes on the other, ensuring they have space to roast evenly.
Roast in the preheated oven for 25 minutes. After 25 minutes, add the broccoli florets to the sheet pan and toss everything lightly to coat with the juices.
Return the sheet pan to the oven and roast for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.
Once cooked, remove from the oven and let it rest for about 5 minutes before serving.
Garnish with freshly chopped parsley for a pop of color and extra flavor.

Notes

For best results, ensure the chicken is spaced out on the baking sheet for even cooking.

Keyword chicken, dinner, easy, ranch, sheet pan