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Ranch Chicken, carrots, & potatoes

Ranch Chicken, Carrots, & Potatoes

Hearty, savory, and nostalgic — this Ranch Chicken, Carrots, & Potatoes recipe is an easy one-pan meal that brings comforting flavor and minimal cleanup. Perfect for busy weeknights or a Sunday family dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 bone-in, skin-on chicken thighs or use chicken breasts if preferred
  • 4 large carrots peeled and cut into chunks
  • 3 medium potatoes diced (Yukon gold or red)
  • 2 tbsp olive oil
  • 1 packet ranch seasoning mix or homemade
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • salt to taste
  • fresh parsley optional, chopped for garnish

Equipment

  • Sheet Pan
  • Mixing Bowl
  • Parchment Paper (optional)

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
  2. In a mixing bowl, toss carrots and potatoes with 1 tbsp olive oil, half the ranch mix, garlic powder, salt, and pepper.
  3. Spread the seasoned veggies on the sheet pan in a single layer.
  4. Pat chicken thighs dry. Rub with remaining olive oil and season with the rest of the ranch mix. Place on top of the veggies.
  5. Bake for 40–45 minutes, or until chicken is golden and reaches an internal temperature of 165°F. Veggies should be tender and golden.
  6. Optional: Broil for 2–3 minutes at the end for extra crispy skin.
  7. Let rest for 5 minutes. Garnish with parsley and serve warm.

Notes

Want to mix it up? Try sweet potatoes, parsnips, or green beans instead of carrots and white potatoes. This dish is also great for meal prep — leftovers reheat beautifully!