Sheet Pan Ranch Roasted Chicken
This sheet-pan Ranch chicken and veggies meal tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The ranch gives it a childhood nostalgic flavor, and the meat juices cook the veggies to perfection. It’s unbelievably easy!
Nothing better than a sheet pan dinner, one pan, minimal amount of dishes and dinner ready in about 40 minutes. I love sheet pan meals little effort and packed with flavor! All you need is a few simple ingredients and you are on your way to a family favorite meal.
All you need for this recipe is
- chicken - I love using whole legs but can also use bone in thighs if you prefer
- olive oil
- Ranch seasoning
- salt
- potatoes and veggies
- fresh herbs
- garlic
- vinegar
Few tips when making sheet pan meals
- Cut your potatoes and vegetables into the same size
- Pick vegetables that have the same water content ( root vegetables work great with this dish)
- Season we'll with salt - salt =FLAVOR
- Spread out chicken and vegetables so they roast and do not steam
Leftovers will last in the fridge for 3-4 days and are delicious added into a salad or grain bowl. Happy Cooking XOXO
Crispy Chicken covered in ranch spices and roasted to perfection with creamy crisp potatoes and veggies. The perfect 30 minute dinner the whole family will love.
- 4 whole bone in chicken legs
- 4 tbsp olive oil
- 3 tbsp ranch seasoning
- 1 tsp kosher salt
- 4 large yukon gold potatoes
- 3 cup favorite veggies (i love carrots, onion and brussel sprouts)
- 3 tbsp fresh parsley
- 3 tbsp fresh dill
- 1 tbsp red wine vinegar
- 1 clove garlic (grated)
Heat oven to 425'f. Place the baking sheet in the oven while it heats.
Cut potatoes and vegetables into even sized pieces. Add to a bowl.
In a bowl mix olive oil and ranch seasoning. Season chicken with salt and toss chicken in 3 tbsp of the ranch mix.
In another bowl toss vegetables with remaining oil mix.
When oven is ready spread out vegetables and chicken on sheet pan.
Roasted in the oven for 25-30 minutes tossing vegetables half way through.
Once done remove sheet pan from the oven and drizzle vinegar and herbs on top.
Serve with more ranch if desired.