Ranch Chicken Thighs Sheet Pan Dinner Delight in 30 Minutes

Enjoy a flavorful Ranch Chicken Thighs Sheet Pan Dinner Delight, a one-pan meal perfect for busy weeknights.

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Prep Time 10

Cook Time 30

Resting Time 5

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Bone-in, skin-on chicken thighs
2 tablespoons Ranch seasoning mix store-bought or homemade

For the Vegetables

1 pound Baby potatoes halved
2 cups Broccoli florets

For the Basics

3 tablespoons Olive oil or vegetable oil
1 teaspoon Garlic powder or fresh garlic
to taste Salt
to taste Pepper

For Garnish

2 tablespoons Fresh parsley, chopped optional

Equipment

Oven
Baking Sheet
Parchment paper
mixing bowl
Meat thermometer

Method

Cooking Steps

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Combine ranch seasoning mix, garlic powder, salt, and pepper in a small bowl.
Toss chicken thighs with olive oil in a large mixing bowl and sprinkle with half of the seasoning mixture.
Halve baby potatoes, add to chicken bowl, and drizzle remaining olive oil and seasoning over them.
Spread chicken on one side of the baking sheet, arranging potato halves on the other.
Bake for 25 minutes, then add broccoli florets on top and toss in pan juices.
Continue baking for another 15-20 minutes or until chicken is 165°F (74°C) and potatoes are tender.
Let rest for about 5 minutes, then garnish with parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 70mgCalcium: 40mgIron: 2mg

Notes

Ensure ample space between chicken and vegetables on the baking sheet to avoid steaming. Experiment with different vegetables for variety.

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