# What You Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs (about 2 pounds)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper
→ Vegetables
05 - 1 pound baby potatoes, halved
06 - 3 large carrots, peeled and cut into ½-inch slices
07 - 1 tablespoon olive oil
08 - ½ teaspoon kosher salt
09 - ¼ teaspoon black pepper
→ Ranch Seasoning Mix
10 - 1 tablespoon dried parsley
11 - 1 teaspoon dried dill
12 - 1 teaspoon garlic powder
13 - 1 teaspoon onion powder
14 - ½ teaspoon dried chives
15 - ½ teaspoon smoked paprika
16 - ¼ teaspoon crushed red pepper flakes, optional
→ Garnish
17 - 2 tablespoons fresh parsley, chopped, optional
# How To Make:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly oil it.
02 - In a small bowl, combine dried parsley, dill, garlic powder, onion powder, chives, smoked paprika, and red pepper flakes if using.
03 - Pat chicken thighs dry with paper towels. Place in a large bowl, drizzle with 1 tablespoon olive oil, season with salt and pepper, and sprinkle with half of the ranch seasoning. Toss to coat evenly.
04 - In another bowl, toss potatoes and carrots with 1 tablespoon olive oil, salt, pepper, and the remaining ranch seasoning until well coated.
05 - Place chicken thighs skin-side up on the prepared sheet pan. Distribute potatoes and carrots evenly around the chicken.
06 - Bake for 35 to 40 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender. For enhanced crispiness, broil for 2 to 3 minutes at the end.
07 - Allow to rest for 5 minutes. Garnish with chopped fresh parsley before serving.
