Ultimate One Pan Chicken and Vegetables Recipe

There are those hectic evenings when the last thing I want to face is a mountain of dirty dishes after cooking a wholesome meal. That is exactly why I rely on this One Pan Chicken and Vegetables to save the day with its simplicity and rich flavor.

You just toss everything onto a single baking sheet and let the oven do the heavy lifting while you unwind.

What Makes This One Pan Chicken and Vegetables a Keeper

The combination of juicy chicken and tender roasted root vegetables creates a comforting harmony that feels like a Sunday roast on a Tuesday.

You will appreciate how the ranch-seasoned coating keeps the meat incredibly moist while adding a zesty kick to every bite.

Cleanup is practically non-existent since the entire meal cooks together on one tray lined with foil or parchment paper.

If you love cozy meals like this, you might enjoy my Savory Gingerbread Sandwich Cookies for a fun treat, and the Hearty Mushroom Soup is another comforting option.

Everything You Need for One Pan Chicken and Vegetables

Here is the simple shopping list you need to gather to make this meal:

• Chicken Breasts: Boneless and skinless cuts work best here for even cooking and easy eating.
• Ranch Seasoning Mix: A single packet of dry mix provides all the herbs and spices you need in one go.
• Mayonnaise: This acts as the binder to keep the chicken juicy and helps the breading stick.
• Bread Crumbs: Unseasoned panko or regular crumbs add that necessary crunch to the exterior.
• Red Potatoes: These hold their shape well during roasting and become beautifully tender.
• Baby Carrots: They add natural sweetness and vibrant color to the sheet pan dinner.
• Olive Oil: Essential for roasting the vegetables to golden perfection without drying them out.
• Salt and Black Pepper: Simple seasoning highlights the natural flavors of the fresh produce.

My Method for One Pan Chicken and Vegetables

Let’s get the oven heating while we prep the fresh ingredients for roasting.

1. Preheat your oven to 400 degrees F so it is nice and hot when the tray goes in. Mix the mayonnaise and ranch packet in a large zip-top bag, then add the chicken and massage the bag until the meat is fully coated before setting it aside in the fridge.
2. Place your carrots and potatoes on a large rimmed baking sheet that has been greased or lined with foil for protection. Drizzle the olive oil over the vegetables, sprinkle with salt and pepper, and toss them with your hands before pushing them to the edges to create space in the center.
3. Pour the bread crumbs into a shallow dish and dredge each marinated chicken breast until fully coated on all sides. Arrange the chicken in the center of the baking sheet with a little space between each piece to ensure they crisp up rather than steam.
4. Bake the tray for 25 to 28 minutes until the chicken reaches an internal temperature of 165 degrees F and the juices run clear. I like to switch the oven to broil for the final 3 minutes to give the crust a beautiful golden brown finish before serving.

Tips to Perfect Your One Pan Chicken and Vegetables

Cut your potatoes and carrots into uniform sizes so they finish roasting at the exact same time as the poultry.

I recommend using panko bread crumbs if you want an extra crispy texture on your One Pan Chicken and Vegetables.

Do not overcrowd the chicken pieces in the center of the pan or the coating might become soggy instead of crunchy.

How I Like to Serve This One Pan Chicken and Vegetables

This dish is a complete meal on its own, but a fresh green salad with vinaigrette cuts through the richness nicely.

You can also serve the One Pan Chicken and Vegetables with a side of garlic bread to soak up any savory juices left on the plate.

Join me on Pinterest for more easy dinner inspiration and helpful cooking guides.

One Pan Chicken and Vegetables

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• Author: Amelia Bryan
• Total Time: 55 min
• Yield: 4 servings
• Diet: Omnivore

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Description

A complete dinner made on a single baking sheet featuring crispy ranch-coated chicken, tender roasted potatoes, and sweet baby carrots.

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Ingredients

• 1 lb baby carrots
• 1 cup mayonnaise
• 1.5 lbs red potatoes, quartered
• 4 boneless skinless chicken breasts (approx 1.5 lbs)
• 1 packet ranch seasoning mix (1 oz)
• 1 tbsp olive oil
• 1 cup bread crumbs (panko recommended)
• 1/2 tsp salt
• 1/2 tsp black pepper
• Fresh parsley for garnish

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Instructions

1. Preheat your oven to 400 degrees F so it is nice and hot when the tray goes in. Mix the mayonnaise and ranch packet in a large zip-top bag, then add the chicken and massage the bag until the meat is fully coated before setting it aside in the fridge.
2. Place your carrots and potatoes on a large rimmed baking sheet that has been greased or lined with foil for protection. Drizzle the olive oil over the vegetables, sprinkle with salt and pepper, and toss them with your hands before pushing them to the edges to create space in the center.
3. Pour the bread crumbs into a shallow dish and dredge each marinated chicken breast until fully coated on all sides. Arrange the chicken in the center of the baking sheet with a little space between each piece to ensure they crisp up rather than steam.
4. Bake the tray for 25 to 28 minutes until the chicken reaches an internal temperature of 165 degrees F and the juices run clear. I like to switch the oven to broil for the final 3 minutes to give the crust a beautiful golden brown finish before serving.

Notes

Ensure potatoes are cut no larger than 3/4-inch chunks to ensure they cook through in the same time as the chicken.

• Prep Time: 20 min
• Resting Time: 5 min
• Cook Time: 35 min
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 510
• Sugar: 9g
• Sodium: 1160mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 7g
• Protein: 44g
• Cholesterol: 110mg

Keywords: One Pan Chicken and Vegetables, sheet pan chicken, ranch chicken recipe, easy weeknight dinner, roasted chicken and veggies