One Pan Chicken and Vegetables
The ultimate comfort food combining juicy chicken with tender vegetables all cooked on one pan. This One Pan Chicken and Vegetables is not only easy to make but also packed with flavor, making it a perfect weeknight dinner. You won't believe how quickly it comes together!
Equipment
- Baking Sheet
- Peeler
- Mixing Bowl
- Frying Pan
Ingredients
- 1 oz Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- 1 cup mayonnaise
- 1 cup unseasoned bread crumbs I used panko crumbs
- 1 1/2 lbs boneless, skinless chicken breasts 4 small/medium
- 1 1/2 lbs baby red potatoes halved or quartered if larger into 3/4"-thick pieces
- 1 lbs baby carrots or slender peeled carrots, 1/2" thick
- 1 Tbsp olive oil
- 1/2 tsp Salt and Pepper or to taste
- optional Parsley for garnish
Instructions
- 1. In a large ziploc bag, combine mayonnaise and the ranch dressing mix. This mix not only flavors the chicken but also helps it stay moist. Once mixed, add the chicken breasts and seal the bag, removing excess air. Squish the bag gently to ensure all the chicken is well-coated. Refrigerate while you prepare the veggies.
- 2. Preheat your oven to 400˚F. Take a large rimmed cookie sheet and grease it with olive oil. For even easier cleanup, consider lining it with parchment paper. This will also prevent sticking.
- 3. Next, add the baby carrots and baby red potatoes onto the greased pan. Drizzle with olive oil and sprinkle with salt and pepper. Use your hands to toss the vegetables until they are evenly coated. This step adds flavor and ensures even cooking.
- 4. Arrange the potatoes cut-side down on the pan. This allows for a crispier texture. Push the vegetables to the sides of the pan, creating space in the center for the chicken.
- 5. In a shallow bowl, place the bread crumbs. After marinating, take the chicken out of the bag, shaking off any excess marinade. Dip each breast into the bread crumbs, ensuring they are fully coated. This step is crucial for achieving that golden crust!
- 6. Transfer the coated chicken to the center of the baking sheet, leaving some slivers of space between each piece. This ensures optimal crispiness as they bake.
- 7. If desired, spray the chicken lightly with oil to enhance browning. This step is optional but recommended for a more golden finish.
- 8. Bake in your preheated oven for 25 to 28 minutes. The chicken is ready when it reaches an internal temperature of 165 degrees F, and the juices run clear. Check it after 25 minutes to avoid overcooking.
- 9. For an extra crispy finish, broil the chicken for an additional 3 minutes at the end. This step will help brown the chicken beautifully.
- 10. Once done, remove from the oven and let it rest for a few minutes. If desired, garnish with fresh parsley before serving. This final touch adds a pop of color and freshness.
Notes
- Tip 1: Nutrition estimates may vary since at least 1/3 of the marinade remains in the bag after chicken is marinated.