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.
3tablespoonsextra virgin olive oildivided, or avocado oil
3lbswhite potatoeschopped into 1-inch pieces (like Yukon gold or red potatoes)
1mediumred onioncut into thin wedges
4garlic clovespeeled and roughly chopped
6-8boneless 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.
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.
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 20-25 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).
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.