Sheet Pan Ranch Chicken and Potatoes
Boneless thighs and baby potatoes roast with a homemade ranch seasoning of dill, garlic and onion powder, finished with a squeeze of lemon. Because ranch is salty, the dried herbs do the work and there is no extra salt in the rub until you taste.
Sheet Pan Ranch Chicken and Potatoes
Course: Main CourseDifficulty: Easy4
servings10
minutes40
minutesBoneless thighs and baby potatoes roast with a homemade ranch seasoning of dill, garlic and onion powder, finished with a squeeze of lemon. Because ranch is salty, the dried herbs do the work and there is no extra salt in the rub until you taste.
Ingredients
1 3/4 lb boneless skinless chicken thighs
1 1/2 lb baby potatoes, halved
8 oz green beans, trimmed
3 tablespoons olive oil
1 teaspoon dried dill
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 lemon, juiced
2 tablespoons grated Parmesan
Directions
- Heat the oven to 425°F and line a half sheet pan from the three-pan baking sheet set with parchment.
- Mix the dill, parsley, garlic powder, onion powder, salt and pepper in a small bowl to make the ranch rub.
- Toss the potatoes with 2 tablespoons of the oil and half the ranch rub.
- Spread the potatoes cut side down and roast for 15 minutes.
- Toss the thighs with the remaining oil and ranch rub and add them to the pan.
- Roast for 15 minutes, then add the green beans tossed in a drizzle of oil.
- Roast 8 to 10 minutes more, until the chicken reads 165°F and the potatoes are crisp.
- Squeeze on the lemon juice, sprinkle with Parmesan and serve.
Notes
- Quality chicken from a source like pasture-raised poultry changes the flavor. Make double the rub and store it in a jar. Leftovers keep 3 days.
Why the dried herbs carry the flavor
Ranch is built on dill, garlic and onion, and dried versions hold up in a hot oven where fresh ones would scorch. Thighs stay juicy at this temperature, and the potatoes pick up the rub as they crisp cut side down.
Salt creeps up fast with ranch flavors, which is why the rub is gentle. Taste a piece of chicken at the end and add a pinch only if it needs it.
Sheet Pan Ranch Chicken and Potatoes: swaps and one to skip
Broccoli florets can replace the green beans. Bone-in thighs work, but add about 10 minutes and check the temperature. Bottled ranch dressing does not work here, because the liquid keeps the pan from browning.
Serving and keeping it
A green salad with a sharp vinaigrette balances the herbs. Leftover chicken slices well into a wrap or over lettuce the next day. Store the potatoes and chicken together in one container and reheat in a hot oven.
The lemon at the end is not optional. It wakes up the herbs and keeps the pan from tasting flat. Parmesan adds a salty finish, so go light on it.
Where people go wrong
Piling the potatoes on top of each other. Give them room and leave them cut side down so they brown.
Sheet Pan Ranch Chicken and Potatoes at a glance
- Prep time: 10 minutes
- Cooking time: 40 minutes
- Servings: 4 servings
- Ingredients: 12, led by boneless skinless chicken thighs, baby potatoes, green beans, olive oil
Tips for Sheet Pan Ranch Chicken and Potatoes
Quality chicken from a source like pasture-raised poultry changes the flavor. Make double the rub and store it in a jar. Leftovers keep 3 days.
Sheet Pan Ranch Chicken and Potatoes FAQ
How long does Sheet Pan Ranch Chicken and Potatoes take?
Sheet Pan Ranch Chicken and Potatoes takes 40 minutes of cooking after 10 minutes of prep.
How many people does Sheet Pan Ranch Chicken and Potatoes serve?
This recipe makes 4 servings.
What do I need to make Sheet Pan Ranch Chicken and Potatoes?
12 ingredients, led by boneless skinless chicken thighs, baby potatoes, green beans, olive oil. Amounts are in the recipe card above.
Part of: 26 Easy Fall Sheet Pan Dinners for Cozy Weeknights
