This ranch chicken sheet pan dinner is an easy one-pan dinner packed with protein, veggies, and flavor! It’s dairy-free, and so easy to make.

A close up of the ranch chicken sheet pan dinner showing a chicken thigh and vegetables.

There’s nothing like a meal that’s easy and healthy on a busy weeknight! It cuts down on dishes, and saves time, and this sheet pan ranch chicken and vegetables hits all of the marks!

This recipe is made with a homemade ranch powder that’s dairy-free, and it’s packed with fiber and protein for the perfect weeknight meal.

Why You’ll Love This  Ranch Chicken Sheet Pan Dinner

  • It is so easy! It’s a sheet pan meal that is so delicious! Assemble it, pop it in the oven and dinner is served.
  • That ranch flavor! I love the ranch flavor, but made dairy-free!

The Ingredients for this Ranch Chicken Sheet Pan Dinner

  • Dried Parsley, Dried Dill, Garlic Powder, Onion Powder, Black Pepper, Dried Chives, and Salt. These seasonings give the ranch flavor to the dish!
  • Chicken Thighs. Make sure you leave skin on!
  • Carrots and White Sweet Potato. Any root vegetables would be great in this dish like parsnips or regular potatoes.
  • Lemon and Avocado Oil.
  • Fresh Parsley and Dairy-Free Ranch Dressing. These are optional, but great for topping!

The ingredients for ranch chicken sheet pan before preparing the sheet pan.

How to make Ranch Chicken Sheet Pan Dinner

  • Step One. Make the ranch powder.
  • Step Two. Season the chicken.
  • Step Three. Add the chicken, vegetables, and remaining seasoning to the sheet pan and top with lemon juice and avocado oil.

The ranch chicken sheet pan dinner before baking.

  • Step Four. Bake the sheet pan dinner.
  • Step Five. Remove from the oven and top with optional toppings. Enjoy!

The ranch chicken sheet pan dinner after baking.


Tips & Tricks

  • Watch the cook time! My oven runs hot and I tend to cook for less time, but you may need more depending on your oven.
  • Add ranch on the side! I love dipping the veggies in ranch dressing for even more flavor.

Can you add different vegetables?

Yes, you can definitely switch up the vegetables! Any root vegetables would be great in this dish like parsnips, or regular potatoes.

Storage and reheating instructions

You can store this recipe in the fridge for 3-4 days, and reheat in the oven or air fryer until warm.

A plate with ranch chicken and vegetables from the sheet pan.

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Ranch Chicken Sheet Pan Dinner

  • Author: Michelle
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x


Units Scale

For the ranch powder

  • 2 tbsp dried parsley
  • 2 tsp dried dill
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1/2 tsp black pepper (omit for AIP)
  • 1 tsp dried chives
  • 1 tsp salt

For the sheet pan

  • 1 lb chicken thighs, skin on
  • 1 1/2 cups carrots, chopped
  • 1 1/2 cup white sweet potato, chopped
  • Juice of half a lemon
  • 2 tbsp avocado oil

To serve

  • 1 tbsp fresh parsley, chopped
  • Dairy-free ranch dressing, if desired


  1. Preheat the oven to 400 F and line a large baking sheet with parchment paper.
  2. Combine the seasonings for the ranch powder and set aside.
  3. Add the chicken to a bowl and pat dry. Pour about two-thirds of the ranch powder over the chicken and toss to coat.
  4. Add the chicken to the sheet pan, evenly spacing. Add the vegetables in an even layer and top with the remainder of the ranch powder. Top with the sheet pan with lemon juice and drizzle with avocado oil
  5. Transfer to the oven and roast for 40-45 minutes, tossing the vegetables halfway through. The chicken should be cooked through to 165 F and the vegetables should be tender and crisp. If crispier skin is desired, turn the heat up to 415 F and cook for an additional 3-5 minutes.
  6. Remove from the oven and allow to cool before topping with chopped parsley. Serve with a side of dairy-free ranch if desired!


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 20
  • Cook Time: 45


  • Serving Size: 1 serving
  • Calories: 285
  • Fat: 12g
  • Carbohydrates: 20.4g
  • Fiber: 3.6g
  • Protein: 24.4g