One Sheet Pan Chicken and Potatoes

Ingredients

• 6 chicken thighs (bone-in and skin-on trimmed of extra fat)
• 6-8 large potatoes (cut into quarters)
• 6 tablespoons olive oil
• 1 packet (1 oz) dry Ranch seasoning mix
• 6 cloves garlic (minced)
• 1 teaspoon ground thyme (optional)

Instructions

1. 1

   Preheat oven to 375 degrees F.

2. 2

   prep: Line a rimmed 12x18-inch baking sheet with foil or parchment paper, then drizzle it with olive oil.

3. 3

   --- Prepare the Potatoes: ---

4. 4

   Peel the potatoes and cut them into quarters.

5. 5

   Soak the potatoes in cold water for about an hour. If you have time, replace the water after 30 minutes, because removing the starch will result in crispier potatoes.

6. 6

   pat dry: Discard water and pat dry the potatoes with a paper towel to remove extra moisture.

7. 7

   season: Add potato pieces to a large bowl, add HALF of the dry Ranch seasoning mix and three tablespoons of olive oil. Toss everything to coat.

8. 8

   arrange: Add the potatoes to the prepared baking sheet. Distribute them evenly, ensuring there is enough space between the potatoes to prevent overcrowding. If they are too close together, they will steam instead of becoming crispy.

9. 9

   --- Prepare Chicken: ---

10. 10

    Pat dry chicken thighs with a paper towel and add them to a large bowl.

11. 11

    toss: Add minced garlic, remaining Ranch seasoning mix, and the remaining three tablespoons of olive oil. Toss everything to coat.

12. 12

    Arrange the chicken between the potatoes on the baking sheet.

13. 13

    --- Roast: ---

14. 14

    roast: Place the potatoes in the preheated oven and bake for 40 minutes. After 20 minutes, turn the potato pieces over so they crisp up all around.

15. 15

    watch: The potatoes and chicken thighs are ready when golden brown and tender when pierced. If necessary, cook for another 10 minutes, but watch carefully to avoid burning the chicken.

16. 16

    crisp: To make the chicken crispier, broil it for 5 minutes before removing it from the oven. Watch carefully to avoid burning the chicken.

17. 17

    serve: Remove from the oven, garnish with fresh chopped parsley, and serve.