One-Pan Ranch Chicken with Roasted Veggies & Creamy Ranch Dip

Season the veggies: In a large bowl, toss the potatoes and carrots with olive oil. Add the Parmesan, 1 tablespoon ranch seasoning, garlic powder, onion powder, smoked paprika, parsley, and black pepper. Toss until evenly coated

Prep the chicken: Coat the chicken thighs with mayonnaise. Sprinkle generously with the remaining ranch seasoning and a little extra Parmesan cheese

Assemble the pan: Arrange the chicken in the center of a large sheet pan. Spread the potatoes and carrots around the outside.

Bake for 25 minutes

Add the asparagus: Toss the asparagus with a drizzle of olive oil, a pinch of ranch seasoning, and a little Parmesan. Add it to the sheet pan and continue roasting for 12–15 minutes, or until the chicken reaches 165°F and the vegetables are tender with crispy edges

Make the dip: Stir together the mayonnaise, sour cream, lemon juice, ranch seasoning, Parmesan, garlic powder, smoked paprika (if using), and black pepper until smooth. Refrigerate until ready to serve

Serve: Plate the chicken with the roasted vegetables and serve with the creamy ranch dip for dipping or drizzling