Sheet Pan Ranch Chicken with Roasted Vegetables Recipe

Introduction

This Sheet Pan Ranch Chicken is a quick and flavorful meal perfect for busy weeknights. Tender chicken and roasted vegetables come together with zesty ranch seasoning for an easy all-in-one dinner.

Ingredients

• 2 tablespoons olive oil (divided)
• 1 ounce packet ranch seasoning
• 1 pound Baby yellow potatoes
• 4 ounces baby carrots
• 4 ounces broccoli florets
• ¼ cup Ranch dressing
• 1½ pounds chicken breast or thighs

Instructions

1. Step 1: Preheat the oven to 425˚F.
2. Step 2: Cut the potatoes into quarters or eighths to ensure small, evenly sized pieces. Place the potatoes, baby carrots, and broccoli on one half of a baking sheet. Drizzle with half of the olive oil and half of the ranch seasoning, then toss everything to coat evenly.
3. Step 3: Bake the vegetables for 10 minutes. While they cook, cut the chicken into bite-sized pieces and toss with the remaining olive oil and ranch seasoning.
4. Step 4: Remove the baking sheet from the oven and add the seasoned chicken to the empty half. Return the sheet to the oven and bake for an additional 10 to 12 minutes, or until the chicken reaches an internal temperature of 165˚F and is cooked through.
5. Step 5: Once cooked, remove the sheet pan from the oven and drizzle the ranch dressing over the chicken and vegetables. Serve immediately and enjoy!

Tips & Variations

• For extra flavor, marinate the chicken in ranch dressing for 30 minutes before cooking.
• Feel free to swap in other vegetables like bell peppers or green beans depending on the season.
• Use boneless, skinless chicken thighs for juicier meat or chicken breasts for a leaner option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to keep the chicken tender and the vegetables crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, but reduce the initial baking time of the vegetables slightly to prevent overcooking, and be sure to thaw and drain frozen vegetables before roasting.

Is it necessary to cut the chicken into bite-sized pieces?

Cutting the chicken into smaller pieces ensures it cooks quickly and evenly on the sheet pan. If you prefer whole breasts or thighs, adjust the cooking time accordingly.

Sheet Pan Ranch Chicken with Roasted Vegetables Recipe

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★★★★★

4.7 from 51 reviews

• Author: Noah
• Total Time: 37 minutes
• Yield: 4 servings 1x

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Description

This Sheet Pan Ranch Chicken recipe is an easy, flavorful one-pan meal perfect for busy weeknights. Tender bite-sized chicken pieces seasoned with ranch, roasted alongside baby potatoes, carrots, and broccoli, all drizzled with creamy ranch dressing for a deliciously simple dinner.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 pound Baby yellow potatoes, quartered or cut into eighths
• 4 ounces baby carrots
• 4 ounces broccoli florets

Chicken

• 1½ pounds chicken breast or thighs, cut into bite-sized pieces

Seasoning and Dressing

• 2 tablespoons olive oil, divided
• 1 ounce packet ranch seasoning
• ¼ cup Ranch dressing

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Instructions

1. Preheat Oven: Preheat your oven to 425˚F to ensure it’s hot enough for roasting your veggies and chicken to perfection.
2. Prepare Vegetables: Cut the baby yellow potatoes into quarters or eighths to create small bites that cook evenly. Place the potatoes, baby carrots, and broccoli florets on one half of a large baking sheet. Drizzle with half of the olive oil and sprinkle half of the ranch seasoning packet. Toss well to coat all the veggies evenly.
3. Initial Roast: Put the baking sheet in the oven and bake the veggies for 10 minutes. This gives them a head start to become tender while prepping the chicken.
4. Prepare Chicken: While the veggies bake, cut the chicken breasts or thighs into bite-sized pieces. Toss the chicken with the remaining olive oil and ranch seasoning to coat thoroughly.
5. Add Chicken and Continue Roasting: After 10 minutes, take the baking sheet out of the oven. Spread the seasoned chicken pieces on the empty half of the sheet next to the semi-roasted vegetables. Return the sheet pan to the oven and bake for an additional 10 to 12 minutes, or until the chicken reaches an internal temperature of 165˚F and is cooked through.
6. Finish and Serve: Remove the sheet pan from the oven once the chicken is cooked and veggies are tender. Drizzle the entire dish with ranch dressing for extra flavor. Serve hot and enjoy your easy, hearty sheet pan meal.

Notes

• Ensure potatoes are cut small enough to roast fully within the given time.
• Use a meat thermometer to check chicken doneness (165˚F internal temperature).
• Feel free to swap vegetables with your favorites like bell peppers or zucchini.
• This recipe works well with either chicken breasts or thighs depending on your preference.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: sheet pan chicken, ranch chicken, oven baked chicken, one pan meal, easy chicken dinner, roasted vegetables