(Sheet Pan) Baked Ranch Chicken and Potatoes

Baked Ranch Chicken is The Ultimate Easy Weeknight Meal

On busy weeknights, I rely on recipes that are easy and nourishing. Many times, this means making sheet pan meals or Instant Pot recipes. This baked ranch chicken thighs recipe has become a family favorite meal on busy nights.

Ingredients Needed

To make this recipe, visit the full recipe card with a printable viewing option in the article below.

• 1 ½ tablespoons dried parsley
• 1 ½ teaspoons garlic powder
• 1 teaspoon onion powder
• 1 ½ teaspoons salt
• 1 teaspoon black pepper
• ½ teaspoon dried dill
• 3 tablespoons olive oil, divided
• 3 pounds potatoes, chopped into 1″inch pieces (like Yukon gold or red potatoes)
• 1 red onion, cut into thin wedges
• 4 garlic cloves, peeled and roughly chopped 
• 6-8  boneless skinless chicken thighs

Equipment Needed

• 1 large sheet pan for cooking the chicken and potatoes
• 1 large bowl for mixing the chicken and potatoes with the homemade ranch seasoning (no need for extra bowls, this is one of the easiest ways to minimize dishes)
• 1 small bowl for making the homemade ranch seasoning
• 1 sheet of parchment paper to line the sheet pan (optional)

Step-By-Step Instructions

Preheat Oven: To make this easy chicken recipe, first preheat the oven to 425F. While the oven preheats, proceed with step 1 and 2.

Step 1: Make a Homemade Ranch Mixture

Add all the spices to a small bowl: parsley, garlic powder, onion powder, salt, pepper, and dill. Whisk the ingredients to combine.

Step 2: Season & Bake Potatoes for 20 Minutes at 425F

Add potatoes, onion, and chopped garlic cloves to a large mixing bowl. Drizzle 2 tablespoons of olive oil over the veggies and about half of the DIY seasoning mix. Mix the veggies and seasonings with your hands and pour into a single layer on the sheet pan.

Bake the potatoes for 20 minutes in the hot oven.

Step 3: Trim & Season Chicken

Trim any excess fat hanging from the chicken thighs. Add the chicken to the same large mixing bowl that you used to mix the potatoes and seasonings.

Drizzle 1 tablespoon of olive oil and the remaining seasoning mix over the chicken. Mix with your hands to evenly coat the chicken in the seasonings. Let this mixture rest while the potatoes finish baking.

Recipe Tips

• Use a LARGE sheet pan. The potatoes should have enough space for air to circulate around them during the first 20 minute bake. Then, once the potatoes are pushed to the perimeter of the sheet pan, you’ll need enough room to fit 6-8 chicken thighs in the center of the sheet pan without overcrowding. If you don’t have a large sheet pan, use two medium-size sheet pans: one for the potatoes, one for the chicken.
• What Kind of Potatoes? Yukon gold and fingerling potatoes are great for this recipe. Chop the potatoes 1-inch in size. If you’re using smaller potatoes, cut the potatoes in half.

Storage Tip

Store the cooked chicken and potatoes together, or separated, in an airtight container(s) for up to 3-4 days in the fridge. This meal does not freeze well.

Make-Ahead, Meal Prep Storage Tip

For a prep-ahead lunch or dinner option:

• Make this meal in advance, on the weekend, then spoon the chicken and potatoes into glass meal prep containers. Enjoy this easy meal over the next week for lunch or dinner. Reheat and serve.
• Serve with apple slices and peanut butter, carrot sticks, side salad, or steamed green beans.

Reheating Tips

There are two ways to quickly reheat this meal:

• Stove-Top: Coat a skillet with cooking spray (I love avocado oil spray), add the potatoes and cook over medium heat, stirring often, until warm. Remove the potatoes to a plate and add the chicken and warm on both sides.
• Microwave: Reheat for a minute or as long as needed to warm the chicken and potatoes.

Serving Ideas

This recipe is the perfect meal on its own. That’s what I love about sheet pan meals, like this beef and broccoli sheet meal or sheet pan chicken fajitas.

If you want to add something extra, here are a few of my favorite side dishes to serve:

• Kale and Romaine Caesar Salad
• Simple Salad with Homemade Vinaigrette Dressing
• Marinated Chickpea Salad
• Cucumber Salad with Lime Vinaigrette
• Einkorn Biscuits
• Einkorn Cornbread
• Homemade Crusty Bread
• Almond Flour Banana Bread
• Einkorn Banana Muffins
• Homemade Creamy Ranch Dressing for dipping the chicken and potatoes

Substitutions and Variations

• Use a Different Vegetable Instead of Potatoes: Green beans are a great option. Green beans only need about 25 minutes to cook when roasted at 425F (see this roasted green beans and carrots recipe as an example), so you can cook the chicken and green beans together from the start. Broccoli is another option, but only needs about 25 minutes to roast, so again adjust the cooking preparation accordingly. Butternut squash cubes are a delicious option, but will need a longer cook time in the beginning, about 25 minutes before adding the chicken.
• Use Chicken Breasts: If you prefer to use boneless skinless chicken breasts, you’re welcome to do so. Chicken breasts need about 20-25 minutes to cook, depending on size. I don’t recommend using thin chicken cutlets since they’ll dry out.
• Use Bone-In Chicken Thighs: This cut of chicken does require more time to cook. So you won’t need to cook the potatoes first. Instead, add the potatoes to the sheet pan along with the seasoned bone-in, skin-on chicken thighs. Make sure there is plenty of room for the potatoes to spread out (or use two sheet pans). Bake everything for about 45 minutes, or until the chicken thighs have a golden, crispy chicken skin. With this cut of meat, the ranch seasoning remains on the top of the chicken (the skin), so there won’t be much “ranch flavor” on the chicken meat itself.