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Ranch Sheet Pan Chicken

Ranch Sheet Pan Chicken with Potatoes and Broccoli Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken thighs
  • 1 lb baby potatoes, halved
  • 12 oz broccoli florets
  • 2 tbsp olive oil
  • 1 oz packet ranch seasoning mix
  • Salt and pepper

Method
 

  1. Toss chicken, potatoes, and broccoli in a large bowl with olive oil, ranch seasoning, and a pinch of salt and pepper until well coated.
  2. Spread everything in a single layer on a lined, rimmed sheet pan, placing potatoes cut-side down.
  3. Roast at 425°F (220°C) in the lower third of the oven for 20 minutes, until chicken reaches 165°F and potatoes are golden. Optionally broil for 2 minutes to crisp edges.
  4. Let chicken rest 5 minutes, slice, and serve with the roasted vegetables.

Notes

If your oven tends to run hot, start checking the chicken at 18 minutes to avoid dry meat. Use a meat thermometer for the most reliable result.