Name: Ranch Chicken Sheet Pan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 800g (1 ¾ lb) Chicken Thighs, cut into 2-inch pieces; 600g (1 ⅓ lb) Baby Potatoes, halved; 200g (7 oz) Green Beans, trimmed; 150g (5 oz) Carrot, sliced into ½-inch rounds; 2 tbsp (30 ml) Olive Oil; 1 tsp (5g) Garlic Powder; 1 tsp (5g) Onion Powder; 1 tsp (5g) Dried Dill; 1 tsp (5g) Dried Parsley; ½ tsp (2g) Smoked Paprika (optional); ½ tsp (2g) Kosher Salt; ¼ tsp (1g) Black Pepper; 1 tsp (5ml) Harissa Paste; ¼ cup (60 ml) Greek Yogurt; 1 tbsp (15 ml) Lemon Juice; 1 Clove Garlic, minced; Fresh Parsley Leaves, for garnish; Lemon Wedge, for serving

Description

This Ranch Chicken Sheet Pan recipe delivers a flavorful and easy-to-clean-up meal with juicy chicken and roasted vegetables. A touch of harissa paste adds a delightful twist to the classic ranch flavor.

Ingredients

Scale

800g (1 ¾ lb) Chicken Thighs, cut into 2-inch pieces
600g (1 ⅓ lb) Baby Potatoes, halved
200g (7 oz) Green Beans, trimmed
150g (5 oz) Carrot, sliced into ½-inch rounds
2 tbsp (30 ml) Olive Oil
1 tsp (5g) Garlic Powder
1 tsp (5g) Onion Powder
1 tsp (5g) Dried Dill
1 tsp (5g) Dried Parsley
½ tsp (2g) Smoked Paprika (optional)
½ tsp (2g) Kosher Salt
¼ tsp (1g) Black Pepper
1 tsp (5ml) Harissa Paste
¼ cup (60 ml) Greek Yogurt
1 tbsp (15 ml) Lemon Juice
1 Clove Garlic, minced
Fresh Parsley Leaves, for garnish
Lemon Wedge, for serving

Instructions

Preheat and Prep: Preheat oven to 200°C (400°F) and line a sheet pan with parchment paper.
Marinate Chicken & Veggies: Combine chicken, potatoes, carrots, and green beans with olive oil, garlic powder, onion powder, dill, parsley, paprika, salt, pepper, and harissa paste.
Coat Evenly: Toss to ensure chicken and vegetables are evenly coated with the spice mixture.
Arrange on Pan: Spread mixture in a single layer on the prepared sheet pan.
Roast to Perfection: Roast for 25 minutes, stirring halfway. Chicken should reach 75°C (165°F).
Make Ranch Sauce: Whisk together Greek yogurt, lemon juice, garlic, and salt.
Rest & Finish: Let rest for 5 minutes, then drizzle with sauce and garnish.

Notes

For extra crispy potatoes, parboil them for 5-7 minutes before roasting. Feel free to substitute vegetables based on preference.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Roast
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 10 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 5 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 100 mg

Keywords: sheet pan,chicken,ranch,easy,dinner,weeknight,vegetables,harissa