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Sheet Pan Ranch Roasted Chicken

Healthy and Delicious Ranch Roasted Chicken and Vegetables
Prep Time 1 hr
Cook Time 45 mins
Course dinner, Main Course, mealprep
Cuisine American
Servings 4


  • 4 whole pasture raised chicken legs
  • 1 bottle primal kitchen ranch dressing plus more for serving if wanted
  • 1/4 cup fresh chopped parsley
  • 1 tsp kosher salt
  • 1 tsp fresh cracked black pepper
  • 3 cups fresh chopped vegetables ( potatoes, carrots, onions, peppers, squash)
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 2 garlic cloved grated
  • 1/2 lemon zested
  • 1/4 cup fresh chopped chives and parsely


  • PLace the chicken in a plastic bag or baking dish and marinade in ranch dressing for 24 hours.
    Arrange a rack in the middle of the oven and heat to 400℉. Place 2 rimmed baking sheets in the oven while the oven is heating.
    Remove the chicken fromt the marinade and toss with parsley and season with salt and pepper. Place on one of the baking sheets. IN a large bowl toss the vegetables and potatoes with avocado oil, salt and pepper. Spread out on the second baking sheet and place both in the oven.
    Roast in the oven 35-45 minutes until the chicken is cooked through and the vegetables are cooked and crispy ( toss the vegatbles have way through)
    When the chicken and vegetables are ready remove from the oven and toss the vegetables with the garlic, lemon zest and herbs. Serve right away, leftovers with keep in the fridge for 4 days.
Keyword chickendinner, onepanmeal, sheetpan