Ranch Roasted Chicken Thighs

Ingredients

For the Chicken

• 6 bone-in, skin-on chicken thighs, about 2 1/2 pounds
• 1 tablespoon olive oil
• 1 1/2 tablespoons ranch seasoning mix
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

For the Vegetables

• 1 pound baby potatoes, halved
• 12 ounces green beans, trimmed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 lemon, cut into wedges

Substitutions

• Use chicken drumsticks or bone-in breasts, adjusting the roasting time and cooking to at least 165°F.
• Make a simple ranch-style seasoning with dried dill, parsley, garlic powder, onion powder, salt, and pepper.

Instructions

Step 2: Start the potatoes

Toss potatoes with half the vegetable oil and salt. Roast cut-side down for 15 minutes.

Step 4: Add to the pan

Turn the potatoes, add chicken skin-side up, and roast for 20 minutes.

Step 5: Add green beans

Toss green beans with the remaining oil and add them to the pan. Roast 12 to 15 minutes more, until chicken reaches 175°F in the thickest part and the skin is crisp. Serve with lemon.

How to Store Leftovers

Refrigerate the chicken, potatoes, and green beans within 2 hours and use within 3 to 4 days. Store lemon wedges separately so the roasted vegetables do not sit in excess citrus juice.

How to Reheat

Reheat the chicken thighs and potatoes on a sheet pan at 350°F until hot, adding the green beans for only the final few minutes so they do not overcook.

A quick finish under higher heat can help the chicken skin and potato edges crisp again; serve with fresh lemon wedges.

What to Serve With It

• Green beans, carrots, or Brussels sprouts
• A simple pan gravy
• A leafy salad

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions