Description
This Chicken Bacon Ranch Sheet Pan Recipe is an easy, flavorful one-pan meal featuring tender boneless chicken thighs, sweet potatoes, green beans, and crispy bacon, all roasted to perfection and finished with a drizzle of creamy ranch dressing. Perfect for busy weeknights, it combines wholesome ingredients with simple preparation and clean-up.
Ingredients
Scale
Vegetables
- 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)
Meat & Seasoning
- 3 slices bacon, chopped (use no-sugar added for Whole30 option)
- 2 tablespoons fresh thyme (or 1 teaspoon dried thyme)
- 1 1/2 lbs boneless, skinless chicken thighs (4-6 chicken thighs)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Oils & Dressings
- 2 teaspoons avocado oil, divided
- ¼–½ cup purchased or homemade ranch dressing
Instructions
- Preheat and prepare the pan: Preheat your oven to 425°F. Mist a very large sheet pan (about 18×26 inches, or use two regular size sheet pans) with nonstick spray to prevent sticking. Using a large pan helps prevent overcrowding and ensures even roasting.
- Toss vegetables and bacon: In the prepared pan, add the cubed sweet potatoes, trimmed green beans, sliced red onion, chopped bacon, and thyme. Drizzle with 1 teaspoon of avocado oil and toss everything together gently to coat the vegetables and bacon evenly.
- Prepare the chicken thighs: Pat the chicken thighs dry with paper towels to remove excess moisture. This step helps achieve a better sear and prevents steaming. Spread out the vegetables to create space on the pan for the chicken pieces. Place the chicken thighs evenly in the cleared spots on the pan. Brush the chicken breasts with the remaining 1 teaspoon of avocado oil.
- Season everything: Sprinkle sea salt and black pepper over the chicken and vegetables. If you like, add a little extra dried thyme or fresh thyme sprigs for more herbaceous flavor.
- Bake the sheet pan: Place the sheet pan in the preheated oven and bake for 20–25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.
- Finish and serve: Remove the pan from the oven and drizzle the chicken and veggies with ¼ to ½ cup of your favorite ranch dressing. Serve warm right from the pan for an easy, delicious meal.
Notes
- Using a large sheet pan or two pans prevents overcrowding, which helps the chicken and vegetables roast rather than steam.
- Patting chicken thighs dry ensures better browning and texture.
- For a Whole30 compliant meal, use no-sugar added bacon and homemade ranch or omit the ranch dressing.
- You can swap green beans for other vegetables like asparagus or Brussels sprouts depending on preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 95 mg
