Sheet Pan Ranch Chicken
Juicy chicken sits on top of baby carrots, new potatoes and onions all doused in herby ranch dressing seasoning! This one sheet wonder will please the whole family!
Ingredients
- 3 boneless, skinless chicken breasts
- 1 onion cut into eighths
- 2 cups baby carrots
- 1½ cups baby potatoes cut into quarters
- 2 tbs. olive oil
- 1 packet ranch dressing or dip seasoning
- salt + pepper
- chopped flat-leaf parsley for serving
Instructions
- Start by preheating the oven to 375 degrees.
- Line a sheet pan with aluminum foil. Place all your veggies on the pan and drizzle with 1 tbs. olive oil. Use hands or tongs and toss to coat, then sprinkle on half of the ranch dressing packet over the veggies.
- Place your chicken breasts on top of the veggies and drizzle with the remaining oil. First season the chicken breasts with salt and pepper, then sprinkle on the remaining half of ranch packet over chicken.
- Roast sheet pan in the oven for 20-25 minutes (depending on thickness of chicken) or until chicken reads 160 degrees. Remove from oven to cool for at least 5 minutes, then top with parsley to serve!
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