Dinner doesn’t get much easier—or more flavorful—than this. These Sheet Pan Ranch Chicken Thighs come out of the oven with golden, crispy skin with juicy, tender meat. Toss everything on a pan, slide it into the oven, and in no time, dinner is ready with minimal cleanup. It’s the kind of meal that feels special but takes almost no effort at all.
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When I need a dinner that’s packed with flavor but doesn’t leave a sink full of dishes, I turn to this Sheet Pan Ranch Chicken Thighs recipe. It’s a go-to in my kitchen with crispy skin, juicy meat, and that tangy ranch flavor that my guys loves. Toss everything on one pan—seasoned chicken thighs, red onion, a little heat—and let the oven do the work. It’s a low-effort, high-reward kind of meal that always delivers.
Making It Work with Boneless Thighs
If you’re using boneless, skinless chicken thighs, you can absolutely make this recipe work—just plan for a shorter cooking time. Start checking them around the 20–25 minute mark, and make sure the internal temperature reaches 165°F. You’ll still get juicy, well-seasoned chicken with all the ease of a sheet pan meal.
Ingredients For Ranch Chicken Thighs
- Bone-In, Skin-On Chicken Thighs: Delivers juicy meat and golden, crispy skin.
- Dried Ranch Mix (Hidden Valley Ranch): Adds tangy, herby flavor in a flash.
- Montreal Steak Seasoning: A savory blend with garlic, pepper, and herbs.
- Red Pepper Flakes: Optional, but brings a nice kick.
- Olive Oil: Helps crisp up the skin and roast the onion.
- Red Onion: Adds sweetness and caramelizes beautifully in the oven.
Want To Switch Things Up? Try These Substitutions
- Boneless Chicken Thighs: They cook a little faster and still stay juicy—just reduce the baking time by 5–7 minutes.
- Chicken Drumsticks or Legs: These work great too! Just keep an eye on the internal temperature and crisp the skin under the broiler.
- Store-Bought Seasonings: No Montreal seasoning on hand? Use a mix of garlic powder, black pepper, paprika, and a pinch of dried thyme or rosemary.
- Fresh Onion Options: Swap red onion with sweet onion, shallots, or even a few whole garlic cloves for a mellow roasted flavor.
- No Ranch Mix? You can use Italian seasoning with a pinch of dried dill and garlic powder in a pinch.
How To Make Ranch Chicken Thighs On A Sheet Pan
- Marinate: Add the chicken, ranch mix, Montreal seasoning, and pepper flakes to a zip-top bag. Gently toss to coat. Heat your oven to 400°F and drizzle olive oil on a sheet pan.
- Roast: Place the chicken skin-side down on the baking sheet. Scatter onion quarters around the pan. Roast for 30 minutes.
- Flip & Finish: Turn chicken over and roast until it reaches 160°F (about 10 more minutes).
- Broil: Switch to broil and cook 1–2 minutes more until the skin is crisp and golden.
Want To Turn This Recipe Into A Sheet Pan Meal? Add Veggies!
- Baby Potatoes: Cut in half and toss with a little olive oil, salt, and pepper. They’ll soak up all that ranch flavor as they cook.
- Carrot Sticks or Slices: Add natural sweetness and hold up well in the oven.
- Green Beans: Toss them on the pan during the last 15 minutes of cooking so they don’t overcook.
- Bell Peppers: Add color and a touch of sweetness—slice into thick strips so they roast instead of wilt.
- Zucchini or Squash: Great in the summer! Add during the last 15 minutes to keep them from getting too soft.
Frequently Asked Questions
The safest way to check is with a meat thermometer—look for an internal temperature of 165°F. I like to pull the chicken at around 160°F and let it rest for a few minutes while the temperature finishes climbing.
You can, but I’d recommend using bone-in, skin-on breasts to keep them from drying out. Boneless breasts will cook faster, so keep an eye on them and be sure not to overbake.
Yes! You can season the chicken and store it in a zip-top bag in the fridge up to 24 hours in advance. When you’re ready to cook, just place everything on the sheet pan and pop it in the oven.
Store any leftover chicken and onions in an airtight container in the refrigerator for up to 3 days.
What To Serve With Baked Sheet Pan Chicken
This recipe is easy enough for a busy weeknight, but it also fits right in on a Sunday supper table. I love serving it with Tomato Cucumber Salad or Deviled Egg Pasta Salad—both balance the bold flavors of the chicken perfectly and warm Cornbread Muffins. For a heartier meal, pair it with Cajun Shrimp, Cheesy Rice, or even Stuffed Baked Potatoes.
Don’t Miss These Easy Chicken Recipes
If you tried this Sheet Pan Chicken Thighs Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 8 chicken thighs – bone in/skin on
- 3 tablespoons dried ranch mix
- 1 tablespoon Homemade Montreal Steak Seasoning
- ¼ teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 red onion – quartered
Instructions
- Add chicken, ranch dressing mix, Montreal seasoning and red pepper flakes to a large zip top bag. Gently mix together making sure chicken is coated with ingredients.
- Heat oven to 400 degrees.
- Drizzle olive oil on to a sheet pan. Place chicken skin side down on pan. Add onion around chicken. Place in oven and cook for 30 minutes. Flip chicken and continue to cook until internal temperature reaches 160 degrees about 10 more minutes. Turn oven to broil and cook until chicken skin is slightly charred – approximately 2 minutes.
- Remove from oven and let rest for 5 minutes.
Notes
- Boneless Thighs: Cook 5–7 minutes less.
- Drumsticks/Legs: Broil to crisp skin.
- No Montreal? Use garlic powder, pepper, paprika, thyme.
- Onion Swap: Try sweet onion, shallots, or garlic cloves.
- No Ranch Mix? Use Italian seasoning with dill and garlic powder.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep the skin crisp. Avoid microwaving if you want to keep that golden texture.
Nutrition
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Easy and delicious! My husband has always done most of the cooking, but has been having some physical issues the last few months, so I needed to jump in and do the cooking. I’m a very good baker and soup-maker, but I’m not so great on chicken, pork chops, and other meats. I’m learning all over again. This one was a SUCCESS, and is so simple to make! I followed the recipe as is. I only needed two chicken thighs, so I reduced the seasoning to 1/2. I added the suggested small potatoes about 1/2 through the first step, and they were also so good! The chicken didn’t take as long as suggested, so I’m shortening the time of the first cook to 25 minutes, and then I’ll start checking the temp 5-6 minutes after flipping them. Of course, it all depends on the size of the thighs. Thank you so much for sharing these quick and easy recipes for those of us who are still trying to cook at home most of the time!
I’m so glad this recipe was easy to follow, and a hit! Thank you for your awesome review. As a fellow home-cooker, I understand the need for quick and easy! Enjoy! ~Donya