Sheet Pan Dinner with Chicken and Veggies
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Description
Super easy one-pan meal in the oven made on a baking sheet.
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
Directions
- 1. 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.
- 2. Preheat oven to 400 degrees F (200 degrees C). Grease a large rimmed baking sheet the size of your oven with olive oil.
- 3. 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.
- 4. 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.
- 5. 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.
Nutrition Facts
serving: 4 servings
calories: 670.8 kcal
carbohydrates: 21 g
protein: 25.9 g
saturated fat: 8.3 g
cholesterol: 85.5 mg
sodium: 1034.9 mg
fiber: 3.7 g
sugar: 6.5 g