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!

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!

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Ranch-Roasted Chicken and Vegetables Recipe

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Yield: 4 servings


  • 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)
  • 3 thick slices of sourdough bread
  • Chopped parsley (for garnish, optional)


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 15 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 15 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 minutes, or until the chicken pieces and bread are browned and crisp. Serve sprinkled with chopped parsley, if you like.

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