Ranch-Roasted Chicken and Vegetables

Crispy Ranch-roasted chicken, tender veggies, and crunchy croutons make for one stellar sheet-pan supper. Swap out any seasonal veggies you like and dinner is served!

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Updated July 03, 2022
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This post is written in partnership with Hidden Valley® Ranch.

Sheet pan suppers are music to a busy parent's ears, and this recipe sets the bar pretty high.

The star of this all-in-one supper is chicken dusted with flavorful HIDDEN VALLEY® ORIGINAL RANCH® SEASONING & SALAD DRESSING MIX SHAKER.

You haven't tried the seasoning yet? Imagine buttermilk, onion, garlic, parsley, and dill all in one shake.

How Do You Make Ranch-Roasted Chicken?

Easy! So easy. The chicken thighs are brushed with a tangy honey and vinegar glaze to complement the seasoning, and then baked on top of colorful peppers and potatoes.

Crispy, crunchy bread pieces tossed in some of the glaze add the final touch. And who can say no to crispy and crunchy?

What's the Best Chicken to Use?

Skin-on chicken thighs on the bone bring a ton of flavor and juiciness to this dish. You can quickly and easily trim excess fat and skin with scissors, making for a healthy dinner option.

Which Veggies are Best?

The nice thing about this recipe is you can really use any veggies you'd like – you'll just need to adjust the cook time accordingly.

Here, we're using peppers and potatoes which both need extra time to cook on the front end to ensure they're tender at the same time the chicken is finished cooking.

Then dinner is done, all in one. No arguments here!

Ranch-Roasted Chicken and Vegetables

Prep Time 15 mins
Cook Time 45 mins
Total Time 60 mins
Servings 4 servings

Ingredients

  • 1/4 cup olive oil, divided, plus 1 1/2 tablespoons more for roasting 

  • 2 sweet red peppers, seeded and cut into 1/2-inch-wide strips

  • 2 sweet yellow peppers, seeded and cut into 1/2-inch-wide strips

  • 1 pound baby yellow potatoes, halved, or quartered if large

  • 1/4 teaspoon kosher salt

  • 1/8 teaspoon freshly ground black pepper

  • 3 tablespoons sherry vinegar or red wine vinegar

  • 1 tablespoon honey

  • 8 bone-in, skin-on chicken thighs (3 to 3 1/2 pounds)

  • 2 teaspoons Hidden Valley Original Ranch Seasoning & Salad Dressing Mix Shaker

  • 3 thick slices sourdough bread

  • Chopped parsley, for garnish, optional

Method

  1. Preheat the oven to 400ºF

    Spread about 1/2 tablespoon of the oil on the bottom of a rimmed baking sheet.

  2. Roast the peppers and potatoes

    Place the peppers and potatoes on the baking sheet. Drizzle with 1 tablespoon of the oil, and sprinkle with salt and pepper.

    Toss to coat the vegetables and spread them in one layer on the baking sheet. Bake for 10 minutes.

  3. Make the glaze

    In a medium bowl, whisk the remaining 1/4 cup olive oil, vinegar, and honey until combined.

  4. Prepare the chicken

    With scissors, trim the excess fat from the chicken. Place on a cutting board with the skin side up. Brush with the glaze.

  5. Season and bake the chicken

    Remove the sheet pan from the oven and nestle the chicken pieces into the vegetables with the skin side up. Sprinkle the thighs with the HIDDEN VALLEY® ORIGINAL RANCH® SEASONING & SALAD DRESSING MIX SHAKER.

    Return to the oven and bake for 25 minutes longer.

  6. Prepare and toss the bread pieces in the glaze

    Tear the bread into shaggy 1-inch chunks. Place them in the bowl with the remaining glaze and toss to coat.

  7. Finish roasting the chicken with the bread pieces

    Remove the pan from the oven. Place the bread pieces around the chicken, and continue to bake for 15-20 minutes, or until the chicken pieces and bread are browned and crisp. Serve sprinkled with chopped parsley, if you like.

Nutrition Facts (per serving)
1037 Calories
57g Fat
60g Carbs
78g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1037
% Daily Value*
Total Fat 57g 73%
Saturated Fat 15g 73%
Cholesterol 375mg 125%
Sodium 1009mg 44%
Total Carbohydrate 60g 22%
Dietary Fiber 5g 18%
Total Sugars 9g
Protein 78g
Vitamin C 145mg 725%
Calcium 95mg 7%
Iron 7mg 38%
Potassium 1593mg 34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.