This baked ranch chicken and potatoes meal is healthy, cheap, and easy to make. It’s a winner with the whole family! The entire recipe is made on one sheet pan with inexpensive boneless, skinless chicken thighs (with a chicken breast option). With minimal effort and cleanup, it’s perfect for busy weeknights.

Boneless, skinless chicken thighs baked on a sheet pan with roasted gold potatoes.
An easy and healthy family meal, all baked on a sheet pan, with a DIY ranch seasoning mix.

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.


  • Healthy: Most baked ranch chicken recipes are made with a ranch dressing mix. And that ranch packet is made with soy flour, modified starch, artificial flavors, and other highly processed ingredients. This recipe doesn’t use any ultra-processed ingredients; instead, the flavor comes from a DIY spice blend.
  • Simple Ingredients: Made with simple ingredients (spices, potatoes, and chicken thighs) that can easily be found in a real food pantry.
  • Minimal Effort and Clean Up: The last thing you need on a busy weeknight is a sink full of dishes. This easy recipe is made with just one sheet pan.
  • Frugal: Boneless, skinless chicken thighs are an underrated piece of meat: moist, easy to cook, flavorful, and cheap. And, of course, potatoes are always an inexpensive and hearty option.

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)
Boneless, skinless chicken thighs baked on a sheet pan with roasted gold potatoes.
Fresh out of the oven and ready for the table! That’s what I love about this meal: it’s a no-fuss weeknight winner.

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.

Pouring garlic powder from a glass jar into a measuring spoon with spices on the counter in the background.
To start, make a homemade ranch mix with simple pantry spices: parsley, garlic powder, onion powder, salt, pepper, and dill.

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.

Chopped golden potatoes and red onion wedges on a sheet pan, on top of the oven.
Mix potatoes, onion, and garlic with half the homemade ranch seasoning mix.

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.

Adding olive oil to a bowl with boneless skinless chicken thighs inside.
While the potatoes cook, season the chicken with olive oil and the remaining DIY ranch seasoning.

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.

Step 4: Add Chicken and Bake for 20 Minutes

After 20 minutes, remove the sheet pan from the oven. Using a wooden spoon, push the potatoes to the perimeter of the sheet pan. Place the seasoned chicken thighs in a single layer, in the middle of the pan. Bake for 20 minutes or until the chicken is cooked through (an internal temperature of 165F).

Remove the sheet pan from the oven and serve. Add toppings if desired (see below).

Topping Ideas

After removing the chicken and potatoes from the oven, serve alone or top with these options:

  • Sprinkle the meat and potatoes with chopped, fresh parsley
  • Sprinkle with grated parmesan cheese or pecorino romano cheese
  • Serve with homemade ranch dressing for dipping (my picky eater loves this!)
Cooked chicken and potatoes on a sheet pan topped with chopped parsley.
Finish off the meal with chopped parsley, sprinkle with parmesan cheese, or serve with a side of homemade ranch for dipping!

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.
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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:

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.
Boneless, skinless chicken thighs baked on a sheet pan with roasted gold potatoes.
5 from 6 votes

(Sheet Pan) Baked Ranch Chicken and Potatoes

An easy baked ranch chicken and potatoes meal that's loved by the whole family! A one sheet pan wonder. Easy, healthy, frugal, and fast! Serve alongside homemade ranch dressing for extra ranch flavor.
Kristin Marr
Prep Time20 mins
Cook Time40 mins
Course dinner
Cuisine American
Servings 4 servings
Calories 581 kcal
Cost: $18

Equipment

  • 1 large sheet pan for baking the potatoes and chicken
  • 1 large bowl for seasoning the chicken and potatoes
  • 1 small bowl for making the homemade ranch seasoning
  • 1 sheet of parchment paper optional, for lining the sheet pan before adding the potatoes and chicken

Ingredients

  • 1 1/2 tablespoons dried parsley
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried dill
  • 3 tablespoons extra virgin olive oil divided, or avocado oil
  • 3 lbs white potatoes chopped into 1-inch pieces (like Yukon gold or red potatoes)
  • 1 medium red onion cut into thin wedges
  • 4 garlic cloves peeled and roughly chopped 
  • 6-8 boneless skinless chicken thighs

Instructions

  • Preheat the oven to 425F.
  • Add all the spices to a small bowl: parsley, garlic powder, onion powder, salt, pepper, and dill. Whisk the ingredients to combine.
  • 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 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.
    Chopped golden potatoes and red onion wedges on a sheet pan, on top of the oven.
  • 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 seasoning.
  • 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.
    Adding olive oil to a bowl with boneless skinless chicken thighs inside.
  • After 20 minutes, remove the sheet pan from the oven.
    Adding seasoned chicken thighs to the center of the sheet pan with potatoes around the perimeter of the pan.
  • Using a wooden spoon, push the potatoes to the perimeter of the sheet pan. Place the seasoned chicken thighs in a single layer, in the middle of the pan.
  • Bake for 20-25 minutes or until the chicken is cooked through, depending on the size of the chicken thighs (an internal temperature of 165F). You'll know the thighs are done when they are tender, but firm in the center, and juicy.
  • Remove from the oven and enjoy! Add any toppings desired (see below).
    Boneless, skinless chicken thighs baked on a sheet pan with roasted gold potatoes.

Topping Ideas:

  • After removing from the oven: Sprinkle the meat and potatoes with chopped, fresh parsley. Sprinkle with grated parmesan cheese or pecorino romano cheese. Serve with homemade ranch dressing for dipping. Or serve as is without additional toppings.

Notes

If you choose not to line the sheet pan with parchment paper, the potatoes may stick to the pan. Use a metal spatula, after the initial potato bake time, to easily push the potatoes to the perimeter of the sheet pan.
Using Other Cuts of Chicken:
  • Use Chicken Breasts: Chicken breasts need about 20-25 minutes to cook, depending on size. Cook the potatoes first, then add the breasts. 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: one for potatoes and one for chicken). Bake everything together for about 45 minutes, or until the chicken thighs have a golden, crispy 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.

Nutrition

Calories: 581kcalCarbohydrates: 65gProtein: 41gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 161mgSodium: 1050mgPotassium: 1949mgFiber: 9gSugar: 4gVitamin A: 73IUVitamin C: 71mgCalcium: 84mgIron: 5mg
Tried this recipe?Let me know how it was!

3 Comments

  1. Love Love Simply so so much, invaluable to this busy household.

    In the actual recipe it doesn’t state the oven temp. I had to look around to find it’s 425.

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