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Chicken Bacon Ranch Sheet Pan With Roasted Broccoli (Whole30, Low Carb)

  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Sheet Pan Meals


  • 4 bone-in skin-on chicken thighs
  • 16 ounces broccoli florets
  • 4 slices no sugar bacon cut into pieces (I like Pederson's Farms or Tender Belly)
  • 2 tbs avocado oil
  • 2 tbs ranch dressing (I use Primal Kitchen Foods) - code "BEAUTY10" gets you a discount on their website
  • 1 tsp onion powder
  • 1 tsp garlic garlic salt
  • 1 tsp fresh chopped dill
  • 1 tsp fresh chopped chives
  • salt and pepper to taste
  • Garnish: additional ranch dressing


  1. Preheat oven to 425 degrees
  2. Lightly spray a sheet pan lined with parchment paper with cooking spray
  3. In a bowl, toss broccoli florets with avocado oil, 1/2 tsp garlic salt and pepper. Once coated, add to sheet pan.
  4. Add chicken thighs to bowl and top with ranch dressing using hands to coat thoroughly
  5. Once chicken thighs are coated, add to sheet pan along with bacon pieces
  6. Sprinkle 1/2 tsp garlic powder, onion powder, dill and chives over entire sheet pan
  7. Bake in the oven for 35-40 minutes or until chicken is cooked through and reaches an internal temperature of 160 degrees
  8. Garnish with extra ranch and serve!