Ranch Baked Chicken and Vegetables
This Ranch Baked Chicken and Vegetables is a simple, all-in-one sheet pan meal featuring juicy ranch-marinated chicken coated in crispy panko, surrounded by roasted baby potatoes and carrots. A quick, family-friendly dinner that’s both satisfying and flavorful.
Ingredients
- 1 oz packet Hidden Valley® Original Ranch® mix
- 1 cup mayonnaise
- 1 cup unseasoned panko breadcrumbs
- 1½ lbs boneless skinless chicken breasts (about 4)
- 1½ lbs baby red potatoes halved or quartered
- 1 lb baby carrots or sliced slender carrots
- 1 Tbsp olive oil
- ½ tsp salt and pepper or to taste
- Chopped parsley optional garnish
Instructions
- In a zip-top bag, combine mayo and ranch seasoning.
- Add chicken, coat, and refrigerate.
- Prep a large baking sheet.
- Add potatoes and carrots, drizzle with oil, season, and toss. Push to edges of pan.
- Coat chicken in panko. Place on sheet, spaced slightly apart.
- Spray tops with oil if desired.
- See full steps with tips & photos → https://mischacrossing.com/ranch-baked-chicken-and-vegetables/
Notes
- Use chicken thighs if preferred—just adjust baking time slightly.
- Swap carrots or potatoes for other hearty veggies like Brussels sprouts or sweet potatoes.
- For added ranch flavor, sprinkle more seasoning over vegetables before roasting.
- Leftovers keep well in the fridge for 2–3 days and reheat nicely in the oven.