Sheet Pan Ranch Chicken

closeup of a mix of chopped chicken, carrots, potatoes, and green beans on a pan.

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This Sheet Pan Ranch Chicken is the perfect easy, weeknight meal! It's a 30-minute, one-pan dinner that features tender bites of Ranch chicken roasted with yellow potato, carrot, and broccoli florets, and finished with tangy Ranch dressing.

Prep Time10

Cook Time18

Total Time28

Servings: Servings

Calories: 252kcal

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

Preheat oven to 425˚F.
Cut the potatoes into quarters or eighths. You want them to be small bites so that they cook through in the oven.
Place the potatoes, carrots, and broccoli on half of the baking sheet. Drizzle with half the olive oil and half the ranch seasoning and toss to coat.
Bake for 10 minutes.
While the veggies bake, cut the chicken into bite-sized pieces. Toss with remaining olive oil and ranch seasoning.
Remove the sheet pan from the oven. Add the chicken on the empty half and return to the oven for an additional 10-12 minutes, or until chicken is cooked through, 165˚F internal temp.
Once done, remove from oven and drizzle with ranch dressing, and serve. Enjoy!

Notes

You can use other veggies as well in this recipe. Vegetables that work well are:

Onion
Mushrooms
Green Beans
Brussels sprouts
Bell pepper
Squash
Zucchini

If it is a heartier veggie you can put it in at the beginning with the other veggies. If it is a quicker cooking vegetable (like squash, zucchini) you can add it with the chicken.

Nutrition