Sheet Pan Ranch Chicken Thighs

5 from 1 vote

Sheet Pan Ranch Chicken Thighs

This easy sheet pan chicken dinner comes together with just a few pantry spices and one pan. Juicy chicken thighs with crispy skin, roasted red onion, and bold ranch seasoning—simple, flavorful, and perfect for a busy night.

Prep Time5

Cook Time35

Resting time5

Total Time40

Course: Main Course

Cuisine: American

Calories: 262kcal

Author: Donya Mullins

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

Variations:

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.

Storage Tips
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