Sheet Pan Colorado Springs Ranch Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory sheet pan chicken dish inspired by the Colorado Springs outdoor vibe, featuring ranch-seasoned chicken thighs roasted with colorful vegetables for an easy weeknight dinner. This American-inspired sheet-pan recipe, ready in about 55 minutes, pairs bone-in skin-on chicken thighs, olive oil, ranch seasoning mix for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 420 cal/serving

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Ingredients

6 pieces bone-in skin-on chicken thighs
3 tbsp olive oil
2 tbsp ranch seasoning mix
12 pieces, halved baby red potatoes
2 medium, peeled and cut into 1/2-inch sticks carrot
1 large, cut into 1-inch pieces red bell pepper
1 medium, cut into wedges yellow onion
4 cloves, minced garlic cloves
2 tbsp chopped fresh parsley
1 tsp salt
1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 12 halved baby red potatoes, 2 peeled carrots cut into 1/2-inch sticks, 1 large red bell pepper cut into 1-inch pieces, 1 medium yellow onion cut into wedges, and 4 minced garlic cloves with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
Step 2: Spread the vegetable mixture evenly on a large rimmed sheet pan. Place 6 bone-in skin-on chicken thighs on top and rub each with 1 tbsp olive oil and 2 tbsp ranch seasoning mix, ensuring even coverage.
Step 3: Roast in the preheated oven for 35-40 minutes until the chicken skin is golden and crispy and the vegetables are tender when pierced with a fork.
Step 4: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the dish before serving.