Preheat your oven to 375 degrees F. Getting the oven hot is essential for crisping the chicken skin and cooking the potatoes evenly. While it warms up, gather your ingredients and line a rimmed baking sheet with foil or parchment paper. This will help catch any drippings and make cleanup a breeze.
Prepare the potatoes by peeling them and cutting them into quarters. If you have smaller potatoes, halving them will work perfectly. The key here is to ensure they’re cut into similar sizes so they cook evenly.
Soak the quartered potatoes in cold water for about an hour. This step is crucial as it removes excess starch, resulting in perfectly crispy potatoes. If you can, change the water halfway through to enhance the crispiness even more.
After soaking, drain the water and pat the potatoes dry with a paper towel. This removes any remaining moisture, preventing them from becoming soggy during baking.
In a large mixing bowl, combine the dried potatoes with half of the Ranch seasoning mix and three tablespoons of olive oil. Toss everything together until the potatoes are well coated.
Spread the seasoned potatoes evenly on the prepared baking sheet. Give them enough space to cook without steaming; overcrowding will result in less crispy potatoes.
Now, it’s time to prepare the chicken. Pat the chicken thighs dry with a paper towel. In a separate bowl, add the minced garlic, the remaining Ranch seasoning mix, and the remaining three tablespoons of olive oil.
Toss the chicken thighs in the garlic and oil mixture until they’re fully coated. This adds flavor and helps the skin crisp up beautifully during baking.
Arrange the seasoned chicken thighs between the seasoned potatoes on the baking sheet. Make sure everything is spread out evenly, ensuring that the chicken has space to breathe and crisp up.
Place the baking sheet in the preheated oven and let it bake for 40 minutes. At the halfway point, give the potatoes a good flip to ensure they’re crisping up all around. Keep an eye on them, as they should turn golden brown and fork-tender.
Once your chicken and potatoes look golden and delicious, check for doneness. If the chicken is cooked through and the potatoes are tender, you can take them out. If needed, cook for an additional 10 minutes, but watch carefully to avoid burning.
For an extra crispy finish, broil the chicken for 5 minutes before serving. Keep your eyes peeled to ensure it doesn’t burn.
Take the baking sheet out of the oven, garnish with chopped parsley if desired, and serve your Chicken and Potatoes hot. Enjoy every bite!
