The One-Pan Chicken Dinner You Need To Make
This hearty one-pan chicken and potatoes recipe comes together in no time using ranch seasoning and oven roasting for crispy skin and tender vegetables—with minimal cleanup.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 head Garlic
- 4 tablespoons Extra-virgin olive oil divided use
- 1 ounce Ranch seasoning mix
- 2 to 2 ½ pounds Bone-in, skin-on chicken thighs and drumsticks
- 1 ½ pounds Baby Yukon Gold potatoes halved if large
- Kosher salt to taste
- Freshly ground black pepper to taste
- ¼ cup Fresh parsley roughly chopped
- ½ Lemon halved
Instructions
Instructions
- Preheat oven to 425°F.
- Peel outer layer from garlic head and slice off top to expose cloves. Drizzle with 1 tablespoon olive oil and wrap in foil.
- In a large bowl, mix remaining 3 tablespoons olive oil with ranch seasoning.
- Add chicken and potatoes to bowl. Season with salt and pepper. Toss to coat evenly.
- Transfer chicken and potatoes to a rimmed baking sheet in one layer. Nestle garlic packet among them.
- Roast 30-35 minutes until chicken is golden and crispy and potatoes are soft.
- Remove garlic, squeeze cloves from skins and mash lightly.
- Squeeze lemon juice over dish and sprinkle chopped parsley before serving.
Notes
Serve immediately for best crispness. Leftovers reheat well in air fryer or oven to maintain texture.