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BBQ Ranch Chicken Sheet Pan Dinner - Easy Weeknight Comfort

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs (or breasts, cut into 1-inch thick strips)
  • 1/3 cup BBQ sauce (use your favorite; smoky or honey-style both work)
  • 1 tablespoon dry ranch seasoning (store-bought or homemade)
  • 2 tablespoons olive oil
  • 1 pound baby potatoes (halved or quartered, depending on size)
  • 1 red bell pepper (sliced into strips)
  • 1 small red onion (cut into wedges)
  • 1 cup broccoli florets (small, bite-size pieces)
  • 1 teaspoon smoked paprika (optional, for extra depth)
  • 1/2 teaspoon garlic powder
  • Kosher salt and black pepper, to taste
  • Fresh parsley or chives, for garnish (optional)
  • Extra ranch dressing, for drizzling (optional)

Method
 

  1. Preheat the oven: Set to 425°F (220°C). Line a large rimmed sheet pan with parchment for easy cleanup.
  2. Season the potatoes: In a bowl, toss potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and half the ranch seasoning. Spread on the sheet pan. Roast for 10 minutes to give them a head start.
  3. Prep the chicken: Pat chicken dry. In the same bowl, mix BBQ sauce, remaining ranch seasoning, smoked paprika, and garlic powder. Add chicken and toss to coat well.
  4. Add the veggies: In the bowl, toss bell pepper, red onion, and broccoli with remaining 1 tablespoon olive oil and a pinch of salt and pepper.
  5. Load the pan: Pull the potatoes from the oven. Push them to one side. Add the chicken in a single layer and spread the veggies on the remaining space. Avoid crowding so everything browns.
  6. Roast: Return the pan to the oven for 18–22 minutes, flipping the chicken once halfway. Chicken is done at 165°F internal temperature; veggies should be tender with caramelized edges.
  7. Optional glaze: Brush a tablespoon of extra BBQ sauce on the chicken during the last 3 minutes for a glossy finish.
  8. Finish and serve: Let rest 3–5 minutes. Sprinkle with chopped parsley or chives. Drizzle with ranch, if you like. Serve straight from the pan.