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+ servings

Sheet Pan Ranch Chicken with Bacon and Potatoes

30 minutes and one pan is all you need to make this simple Sheet Pan Ranch Chicken with Bacon and Potatoes! Healthy and sure to be a hit with the entire family.

Course Main Course
Cuisine American
Diet GlutenFreeDiet
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Author Amy Rains


  • 2 lbs Chicken Thighs (boneless and skinless)
  • 3 tbsp Coconut sugar*
  • 4 tbsp Ranch seasoning (store bought or homemade)
  • 3 tbsp Avocado oil or olive oil
  • 2 lbs Baby red potatoes
  • 4 slices Bacon
  • 4 oz Sliced cheddar**
  • Fresh thyme or parsley for garnish (optional)


  1. Preheat the oven to 400 degrees F. Lightly grease a large sheet pan, set aside.

  2. Rub coconut sugar over the chicken thighs. In a small bowl, mix together the ranch seasoning and oil. Rub about 2 tbsp of the ranch "paste" over the chicken, and place on the baking sheet. The remaining ranch will be used for the potatoes.

  3. Dice up the potatoes into halves or quarters and place in a large bowl. Spoon the remaining ranch paste on the potatoes and toss to combine until well coated. Pour the potatoes on the baking sheet with the chicken.

  4. Dice up the bacon and spread all over the chicken and potatoes. Transfer the pan to the oven.

  5. Bake for 20 minutes, then bump up the temperature to a broil. After 2-3 minutes, place the cheese slices on top of the chicken. Return the pan to the oven for another 1-2 minutes. Remove from oven and serve hot.

  6. Garnish with optional fresh herbs and season with salt and pepper if needed.

Recipe Notes

*You can use brown sugar in place of coconut sugar. You can also completely omit for a Whole30 variation.

**I used sharp white cheddar in this recipe. Feel free to use your favorite, or omit altogether for a Paleo and Whole30 variation!