A baking sheet is used to make a very simple one-pan dinner in the oven.
| Prep Time: | 15 mins |
| Cook Time: | 28 mins |
| Total Time: | 43 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup mayonnaise
- 1 (1 ounce) package ranch dressing mix
- 2 large skinless, boneless chicken breasts, halved lengthwise
- olive oil, or as needed
- 1 ½ pounds red potatoes, halved or quartered if large
- 1 pound baby carrots
- salt and ground black pepper to taste
- ¼ cup dry bread crumbs
Instructions
- Combine mayonnaise and ranch dressing mix in a gallon-sized resealable plastic bag to make the marinade. Place chicken in the bag, squish around to cover, and refrigerate while preparing the other ingredients.
- Preheat oven to 400 degrees F (200 degrees C). Grease a large rimmed baking sheet the size of your oven with olive oil.
- Place red potatoes and baby carrots along the outer edges of the baking sheet, leaving room in the middle for the chicken. Season with salt and pepper.
- Pour breadcrumbs into a bowl or onto a plate. Remove chicken from marinade and drain off excess marinade. Coat chicken in the breadcrumbs and place on the baking sheet with some room in between the pieces.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn on the oven’s broiler and broil for an additional 3 to 5 minutes.
- My kids love squishing around the mayonnaise and dressing mix in the gallon-sized plastic bag. You can also use premade ranch dressing but you may want to thicken it up slightly with extra mayonnaise.
Nutrition Facts
| Calories | 671 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 4 g |
| Protein | 26 g |
| Saturated Fat | 8 g |
| Sodium | 1035 mg |
| Sugars | 7 g |
| Fat | 54 g |
| Unsaturated Fat | 0 g |
Reviews
My absolute favorite recipe! Makes a lot, it’s easy, and so good! The only thing I changed is instead of ranch mix I used onion soup mix–loved it.
Fantastic recipe! My family loved everything about it. Chicken was juicy. Potatoes and carrots were very tasty.
I used the cook’s note about combining prepared ranch dressing (what I had on hand) with some mayo. I cooked at 375 degrees F just because my aluminum pan tends to cook food faster, but otherwise followed the same cooking time and broiled at the end. We loved this and I’ll definitely make again.
I skipped using the bread crumbs and used chicken thighs in place of breats. WOW, my family devoured this recipe!
Always a favorite. Used russet and sweet potatoes instead of carrots and Brussel sprouts. Yum.
Loved this easy and uncomplicated meal. After coating the aluminum foil with olive oil I sprinkled it with salt and pepper before putting the veggies and chicken on top. Could also add other seasonings. Used the little potatoes cut in half and they got nice and brown on their underside. Could easily use this recipe in a variety of ways. A winner for sure.
I will never make this again…it was just ok and since I do not waste food I ate it …..IT IS DEFINITELY NOT A KEEPER….
Only put the bread crumbs on the top. Otherwise it is mushy underneath. Otherwise the recipe is great. I substituted cubed rutabaga for the potatoes since we are doing lower carbs. Works!
Very good! Quick and easy. I marinated my chicken in mixture for a few hours. For veggies, I cut carrots small and added whatever veggies I had around. Chicken was done at 30 min but gave veggies an extra 10 to finish cooking. Worked out well. I felt the vegetables needed some seasoning so I sprinkled on some garlic seasoning mix. Result was a delicious meal! I am not a big meat lover but I loved this chicken.
Great! I used thighs and cooked for 40 minutes.
Is in rotation, family loved & requested again soon. Made sure I saved. Very good flavor, surprised by ranch mix,ease & use veggies you prefer. I made exactly as written.
I used bottled light Hidden Valley ranch because that’s what I had on hand. I marinated the chicken for a few hours and got rave reviews from the hum and mom. It was super tender and moist. Will definitely make this again.
Meh.
5 stars for easy and 4 stars for taste. Nothing fancy here but I could have adjusted the spicing to make a more interesting meal.
Loved it but everything cooked unevenly. I will make this again but won’t cook it all at the same time. Carrots were the main problem.
No changes & yes, a new family favorite . And ez!
This meal was delicious! I over cooked the veggies just a bit. The chicken was perfect. I’ll remove the veggies before the chicken next time.
My family loved this! I followed the recipe and It was easy to prepare. The chicken was moist on the inside and crispy on the outside. I used organic baby rainbow carrots make the dish colorful. I cut small red potatoes into quarters. All of it was done at the same time. I used chicken thighs. For this reason I had to increase the cooking time to 45 minutes.
This was delicious. I did not use a large enough sheet pan for all of the vegetables I tried cramming on – that meant it took longer to cook, but well worth it.
No changes made, the carrots turned out hard. Don’t know what I could have done different, I cooked it 10 extra minutes in hoping they would soften. It didn’t work. The potatoes and chicken were delicious! I loved the tender chicken so much! Overall good meal. I will make it again.
I couldn’t get hold of ranch mix in the UK so just used ranch dressing instead of mayo etc. I jazzed it up with some Brussels sprouts and some kalettes. It was nice enough to make again and clear up is super easy! My son devoured the chicken and poked around at the veg on his plate. (Sigh)