Ranch Sheet Pan Chicken & Veggies

Why You’ll Love This Recipe

• One-Pan Simplicity – No need to juggle multiple pots and pans.
• Customizable – Use your favorite veggies and seasonings.
• Meal-Prep Friendly – Great for leftovers or lunch the next day.

Ingredients

For the Chicken:

• 4 bone-in, skin-on chicken thighs (or boneless if preferred)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper
• Juice of ½ lemon

For the Vegetables:

• 2 cups baby potatoes, halved
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp Italian seasoning

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Season the chicken – In a bowl, mix olive oil, garlic powder, paprika, oregano, salt, pepper, and lemon juice. Coat the chicken evenly.
3. Prepare the veggies – Toss the potatoes, bell pepper, zucchini, and onion with olive oil, salt, pepper, and Italian seasoning. Spread them on the sheet pan.
4. Add the chicken – Place the seasoned chicken thighs on top of the vegetables.
5. Bake for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender.
6. Serve and enjoy! Optionally, garnish with fresh parsley or a squeeze of lemon.

Tips & Variations

• Swap chicken thighs for chicken breasts but reduce baking time by 5-10 minutes.
• Add cherry tomatoes in the last 10 minutes for extra sweetness.
• Use sweet potatoes instead of baby potatoes for a nutrient boost.
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  Sheet-Pan Chicken

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  • Author: Ava
  • Total Time: 50min
  • Yield: 4servings
  • Diet: Gluten Free

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  Description

  This Sheet-Pan Chicken recipe is a quick, flavorful, and easy dinner option, perfect for busy nights. With bone-in, skin-on chicken thighs and a colorful mix of roasted vegetables, this dish is packed with flavor and nutrition. Minimal prep and cleanup make it an ideal weeknight meal!

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  Ingredients

  For the Chicken:

  • 4 bone-in, skin-on chicken thighs (or boneless if preferred)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp salt
  • ½ tsp black pepper
  • Juice of ½ lemon

  For the Vegetables:

  • 2 cups baby potatoes, halved
  • 1 bell pepper, sliced
  • 1 zucchini, sliced
  • 1 red onion, cut into wedges
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp Italian seasoning

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  Instructions

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Season the chicken – In a bowl, mix olive oil, garlic powder, paprika, oregano, salt, pepper, and lemon juice. Coat the chicken evenly.
  • Prepare the veggies – Toss the potatoes, bell pepper, zucchini, and onion with olive oil, salt, pepper, and Italian seasoning. Spread them on the sheet pan.
  • Add the chicken – Place the seasoned chicken thighs on top of the vegetables.
  • Bake for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender.
  • Serve & Enjoy! Optionally, garnish with fresh parsley or a squeeze of lemon.

  Notes

  • Swap chicken thighs for chicken breasts, but reduce baking time by 5-10 minutes.
  • Add cherry tomatoes in the last 10 minutes for extra sweetness.
  • Use sweet potatoes instead of baby potatoes for a nutrient boost.
  • For extra crunch, broil for the last 2-3 minutes.

  • Prep Time: 10min
  • Cook Time: 40min
  • Category: Dinner, Main Course
  • Method: Baking, Roasting
  • Cuisine: American, Mediterranean