One Pan Chicken and Vegetables Recipe
A one pan chicken and vegetables recipe made with ranch-coated chicken, roasted potatoes, and carrots.Baked in one tray for easy cleanup.Perfect for quick and delicious family dinners.
Ingredients
- 1 oz packet ranch dressing seasoning mix
- 1 cup mayonnaise
- 1 cup unseasoned bread crumbs panko preferred
- 1 1/2 lbs boneless skinless chicken breasts
- 1 1/2 lbs baby red potatoes halved or quartered
- 1 lb baby carrots or peeled carrots
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- Fresh parsley for garnish optional
Instructions
- Preheat oven to 400°F (200°C).
- In a large zip-top bag, combine mayonnaise and ranch seasoning. Add chicken breasts and coat evenly. Seal and refrigerate while preparing vegetables.
- Grease or line a large baking sheet with parchment paper.
- Place potatoes and carrots on the pan. Drizzle with olive oil, then season with salt and pepper. Toss to coat. Arrange potatoes cut-side down and push vegetables to the sides.
- Place bread crumbs in a shallow bowl. Remove chicken from marinade, shake off excess, and coat in bread crumbs.
- Arrange chicken on the baking sheet with a small space between each piece. Lightly spray with oil if desired.
- Bake for 25–28 minutes, or until the internal temperature reaches 165°F (74°C).
- Broil for 2–3 minutes to achieve a golden crust.
- Garnish with parsley and serve warm.
- This one pan chicken and vegetables recipe ensures crispy, flavorful results every time.
Notes
- Serve with a side salad or yogurt dip for extra freshness
- You can use chicken thighs for a juicier alternative
- Add lemon juice before serving for brightness