Description
This easy sheet pan meal features tender chicken thighs roasted alongside golden potatoes, onions, and bell peppers, all coated in a savory, herb-packed ranch seasoning. By roasting everything at high heat, you achieve crispy potatoes and juicy chicken with minimal cleanup, making this a perfect stress-free dinner for busy weeknights.
Ingredients
1.5 lbs chicken thighs, boneless and skinless
1 lb gold potatoes, cut into 1-inch cubes
3 tbsp extra virgin olive oil
4 cloves garlic, minced
1 large onion, sliced into wedges
2 tbsp ranch seasoning (dry)
2 bell peppers, chopped
1/2 cup cheddar cheese, shredded
1 tbsp fresh parsley, chopped for garnish
Instructions
Preheat your oven to 400°F.
In a large bowl, whisk together olive oil, minced garlic, and ranch seasoning.
Toss cubed potatoes and onion wedges in half of the ranch oil mixture until well coated.
Spread potatoes and onions in a single layer on a parchment-lined sheet pan.
Toss chicken pieces and bell peppers in the remaining oil mixture.
Place chicken and peppers on the sheet pan, nestling them among the vegetables.
Roast for 30 to 35 minutes until the chicken reaches an internal temperature of 165°F.
Sprinkle shredded cheese over the tray during the final two minutes of roasting.
Garnish with fresh parsley before serving.
Notes
Ensure all vegetables are cut to a uniform size to guarantee even cooking. You can use homemade ranch seasoning if preferred. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 115mg