Description
This Chicken Bacon Ranch Sheet Pan Recipe is a quick and flavorful one-pan meal perfect for busy weeknights. Tender chicken thighs are roasted alongside sweet potatoes, green beans, red onions, and bacon, all seasoned with fresh thyme and drizzled with creamy ranch dressing for a delicious finish. Minimal cleanup and simple ingredients make it a go-to for a wholesome, satisfying dinner.
Ingredients
Scale
Vegetables and Herbs
- 2 medium sweet potatoes, peeled and cubed (about 3–3 1/2 cups small cubes)
- 12 oz fresh green beans, trimmed
- 1 small red onion, sliced (about 1 cup)
- 2 tablespoons fresh thyme (or 1 teaspoon dried thyme)
Meat and Protein
- 3 slices bacon, chopped (use no-sugar added for Whole30 option)
- 1 1/2 lbs boneless, skinless chicken thighs (4–6 chicken thighs)
Oils and Seasonings
- 2 teaspoons avocado oil, divided
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Dressing
- ¼–½ cup purchased or homemade ranch dressing
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Mist a very large sheet pan (about 18×26 inches) or two regular sheet pans with nonstick spray to prevent sticking and promote even cooking.
- Combine Vegetables and Bacon: Place the cubed sweet potatoes, trimmed green beans, sliced red onion, chopped bacon, and thyme onto the sheet pan(s). Drizzle with 1 teaspoon of avocado oil and toss gently to evenly coat all ingredients. The bacon’s natural fat reduces the need for extra oil.
- Prepare Chicken Thighs: Pat the chicken thighs dry with paper towels to remove excess moisture. This helps to brown the chicken better during roasting. Create space on the sheet pan by spreading out the vegetables, then place the chicken thighs in these spaces. Brush the chicken thighs with the remaining 1 teaspoon of avocado oil.
- Season Everything: Evenly sprinkle sea salt and black pepper over both the chicken and vegetables. Optionally, add additional dried thyme or fresh thyme sprigs atop for enhanced flavor.
- Bake: Place the sheet pan(s) in the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. Check for doneness to ensure chicken is fully cooked.
- Finish and Serve: Remove the pan(s) from the oven and immediately drizzle the roasted chicken and vegetables with ¼ to ½ cup of your favorite ranch dressing. Serve warm and enjoy this hearty and delicious meal.
Notes
- Using a large sheet pan or dividing the ingredients over two pans prevents overcrowding, helping to roast ingredients properly and avoid steaming.
- Patting the chicken dry ensures better browning and caramelization.
- The bacon adds flavorful fat, so minimal additional oil is needed for roasting.
- Adjust the amount of ranch dressing according to your taste preference.
- This recipe can easily be made Whole30 compliant by choosing no-sugar added bacon and a compliant ranch dressing.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420
- Sugar: 6g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 105mg