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