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5.0 from 30 votes

One Pan Garlic Ranch Chicken and Veggies

Crisp-tender chicken baked to absolute perfection with roasted carrots and potatoes - all cooked in a single pan!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 8 teaspoons brown sugar divided
  • 8 bone-in skin-on chicken thighs
  • 16 ounces baby red potatoes halved
  • 16 ounces baby peeled carrots
  • 2 tablespoons olive oil
  • 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
  • 3 cloves garlic minced
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley leaves

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken.
  3. Place chicken, potatoes and carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste.
  4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred.
  5. Serve immediately, garnished with parsley, if desired.

Notes

  • *Cooking time will vary depending on the size and thickness of the potatoes and carrots.