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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 425˚F to ensure it’s hot enough for roasting your veggies and chicken to perfection.
- 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.
- 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.
- 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.
- 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.
- 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
