Ranch Chicken and Potatoes
Sheet pan ranch chicken with potatoes, roasted to perfection with minimal mess.
Servings: 4
Calories: 448kcal
Ingredients
- 2 lbs chicken boneless, skinless chicken breasts or thighs
- 1 ½ pounds baby potatoes halved
- 2 Tbsp Olive oil
- 1 ounce ranch seasoning mix
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Preheat the oven
- Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or foil for easier cleanup.
Season the potatoes
- In a large bowl, toss the halved potatoes with olive oil, half of the ranch seasoning, half the paprika, salt, and pepper. Spread them on the sheet pan.
Bake
- Roast the potatoes in preheated oven for 10 minutes, then remove pan from oven.
Add the chicken
- Drizzle the chicken with a little olive oil, then sprinkle the remaining ranch seasoning and paprika over the top. Place the chicken on the sheet pan with the potatoes.
- Return to the oven and roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden.
Optional broil for crispiness
- For extra crispy potatoes, broil for 2–3 minutes at the end of cooking.
Garnish and serve
- Sprinkle with fresh parsley and serve warm.
Notes
You can use whole chicken breasts, just pound them to even thickness.
If using thighs, trim and season, or chunk into pieces. For this recipe I used thighs, and chunked them up as that was how we wanted to eat them.
Nutrition
Calories: 448kcal | Carbohydrates: 34g | Protein: 24g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 618mg | Potassium: 933mg | Fiber: 4g | Sugar: 1g | Vitamin A: 402IU | Vitamin C: 35mg | Calcium: 34mg | Iron: 2mg