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Sheet Pan Ranch Chicken with Roasted Vegetables

This Sheet Pan Ranch Chicken with Roasted Vegetables is the ultimate weeknight dinner — delicious, simple, and all made on one pan!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces Chicken thighs Juicy and flavorful; substitute with chicken breasts for a leaner option.
  • 2 cups Carrots Sweet and hearty; consider using baby carrots for ease.
  • 2 cups Bell peppers Colorful and crunchy; feel free to use any variety.
  • 2 cups Zucchini Tender and mild; you can swap with summer squash if desired.
  • 1 cup Red onion Adds a sweet, savory flavor.
  • 3 tablespoons Olive oil Essential for roasting; can substitute with coconut or avocado oil.
  • 2 tablespoons Ranch seasoning mix Use store-bought or homemade.
  • 1 teaspoon Salt Basic but crucial for enhancing flavor.
  • 1 teaspoon Black pepper Basic but crucial for enhancing flavor.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the chicken thighs with olive oil, ranch seasoning, salt, and pepper until well-coated.
  3. Chop the vegetables (carrots, bell peppers, zucchini, and red onion) into even pieces and add them to the bowl. Pour in more olive oil and ranch seasoning, and toss everything together.
Cooking
  1. Spread the chicken on one side of the pan and the vegetables on the other, ensuring they have space to roast.
  2. Bake in the preheated oven for about 25-30 minutes, until the chicken is cooked through (165°F/74°C) and the veggies are tender.
  3. Optional: Broil for an additional 2-3 minutes for extra crispy edges.
Serving
  1. Let it rest for a few minutes before serving. Enjoy the dish on a bed of rice, with mashed potatoes, or fresh salad.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Can freeze cooked chicken and veggies for up to 3 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.