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Sheet Pan Dinner with Chicken and Veggies
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Prep Time:
15 minutes
Cook Time:
28 minutes
Total Time:
43 minutes
Sheet pan chicken dinner with baby carrots and red potatoes, baked to perfection for a simple and delicious meal.
Ingredients:
  • 1 cup mayonnaise
  • 1 (1 ounce) package ranch dressing mix
  • 2 large skinless, boneless chicken breasts, halved lengthwise
  • olive oil, or as needed
  • 1.5 pounds red potatoes, halved or quartered if large
  • 1 pound baby carrots
  • salt and ground black pepper to taste
  • 0.25 cup dry bread crumbs
Instructions:
  • In a gallon-sized resealable plastic bag, mix together mayonnaise and ranch dressing mix to create the marinade. Add chicken to the bag, coat well by squishing around, then refrigerate while you prep the remaining ingredients.
  • Preheat the oven to 400 degrees F (200 degrees C) and generously grease a large rimmed baking sheet with olive oil.
  • Arrange red potatoes and baby carrots around the edge of the baking sheet, reserving space in the center for the chicken. Season with salt and pepper.
  • In a bowl or on a plate, place breadcrumbs. Take the chicken out of the marinade, letting excess drip off. Coat the chicken with breadcrumbs and spread it out on a baking sheet, giving space between each piece.
  • Roast chicken in the preheated oven until fully cooked through, about 25 to 30 minutes. Make sure the internal temperature reaches 165 degrees F (74 degrees C) with an instant-read thermometer. Finish under the broiler for a crispy finish, 3 to 5 minutes more.

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