Chicken With Roasted Potatoes and Broccoli With Ranch Sauce
45 min
|
easy
|
high-protein,
low-fat,
Mediterranean diet,
paleo-friendly
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 30 min | 45 min |
Introduction
This chicken with roasted potatoes and broccoli is a cozy, all-in-one sheet pan dinner that feels like pure comfort food.
Juicy ranch-seasoned chicken, crispy baby gold potatoes, and tender broccoli roast together for a super flavorful, weeknight-friendly meal.
A quick, tangy Greek yogurt ranch sauce pulls everything together and makes this dish taste like a lighter twist on classic ranch chicken.
Ingredients (4 servings)
Ingredients for Chicken
Ingredients for Roasted Potatoes and Broccoli
Ingredients for Ranch Sauce
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How to Make Chicken With Roasted Potatoes and Broccoli With Ranch Sauce
-
Preheat oven and prep pan
Preheat your oven to 425°F and line a large sheet pan with parchment or lightly brush with olive oil.
If your sheet pan is small, use two pans so the chicken and vegetables can roast, not steam.
-
Season the chicken
Pat the chicken breasts dry with paper towels so the oil and seasoning will stick better.
Place them in a bowl or on a plate and rub with the olive oil until evenly coated.
Sprinkle on the ranch seasoning, garlic powder, paprika, salt, and black pepper, coating both sides of each breast.
Set the chicken aside while you prepare the vegetables.
-
Prep and season the potatoes
Cut the baby gold potatoes into even, bite-size cubes so they roast in the same amount of time.
Place the potatoes in a large bowl and drizzle with half of the olive oil from the vegetable list.
Sprinkle on about half of the dried parsley, onion powder, salt, black pepper, and garlic powder, then toss to coat evenly.
Spread the potatoes in a single layer on the prepared sheet pan, leaving space for chicken and broccoli.
-
Start roasting the potatoes
Roast the potatoes for 10 minutes to give them a head start before adding the chicken and broccoli.
This helps them turn golden and tender by the time everything finishes cooking.
-
Add broccoli and chicken to the pan
While the potatoes roast, toss the broccoli florets with the remaining olive oil and remaining parsley, salt, and spices.
After 10 minutes, remove the pan from the oven and push the potatoes toward one side.
Spread the broccoli in a single layer on the other open areas of the pan.
Nestle the seasoned chicken breasts on the sheet pan, leaving a little space around each piece for browning.
-
Finish roasting the chicken and vegetables
Return the pan to the oven and roast for 15 to 20 minutes, until the chicken is cooked through.
The chicken is done when it reaches 165°F in the thickest part or the juices run clear.
Stir the potatoes and broccoli once during roasting so they brown evenly and become lightly crisp on the edges.
If the chicken cooks faster than the vegetables, transfer it to a plate and tent loosely with foil.
-
Mix the ranch sauce
While the sheet pan finishes, stir the Greek yogurt and ranch seasoning together in a small bowl.
Taste and add a pinch of salt or extra ranch seasoning if you like a stronger flavor.
For a thinner drizzle, whisk in a small splash of water or milk until you reach your preferred consistency.
-
Serve with ranch sauce
Slice the chicken breasts across the grain for tender pieces.
Serve the chicken with generous scoops of roasted potatoes and broccoli on each plate.
Drizzle or dollop the ranch sauce over the chicken and vegetables right before eating.
Substitutions
- Swap chicken breasts for boneless skinless chicken thighs
- Boneless, skinless thighs stay juicier and bring a richer flavor, and they handle slightly longer roasting without drying out.
- Use light sour cream instead of Greek yogurt
- Light sour cream gives a classic ranch tang with a softer, creamier texture, perfect if you prefer a milder yogurt flavor.
- Try sweet potatoes instead of baby gold potatoes
- Sweet potatoes add natural sweetness and caramelized edges, making the dish feel cozy and slightly more indulgent.
Tips
- Cut everything to similar thickness
- Keep potato cubes and broccoli stems similar in size so they roast at the same pace and get evenly browned.
- Let chicken rest before slicing
- Rest the chicken for 5 to 10 minutes under loose foil so the juices redistribute and each slice stays moist.
- Use convection if you have it
- If your oven has a convection or fan setting, use it for even browning and slightly faster roasting.
- Adjust ranch seasoning to taste
- Different ranch blends vary in saltiness, so start with the recipe amount and add more only after tasting.
- Reheat leftovers under the broiler
- Spread leftovers on a sheet pan and broil briefly so the potatoes re-crisp and the chicken warms without overcooking.
Nutrition Facts *
| Energy | 460 | kcal |
|---|---|---|
| Protein | 56 | g |
| Total Fat | 12 | g |
| Carbohydrates | 41 | g |
| Dietary Fiber | 7 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I tell if my potatoes are fully cooked?
- Pierce a potato cube with a fork; it should slide in easily, and the edges should look lightly browned and crisp.
- What if my broccoli is getting too dark before the chicken is done?
- If the broccoli chars too quickly, move it to the center of the pan, or remove it early and cover loosely.
- Can I use frozen broccoli instead of fresh?
- Yes, use frozen florets straight from the freezer, but keep them in a single layer so they roast rather than steam.
- How can I make the ranch sauce more garlicky?
- Stir in a small grated garlic clove or a pinch of garlic powder, then let the sauce sit for five minutes.
- Can I prep this recipe ahead of time?
- You can season the chicken and cut the vegetables a day ahead, then roast everything fresh when you are ready.
Serving Suggestions
This ranch chicken sheet pan dinner pairs nicely with a simple green salad or warm dinner rolls for a fuller meal.
For extra flavor, sprinkle a little shredded cheddar over the vegetables during the last few minutes of roasting.
Leftovers make an easy lunch bowl topped with more ranch sauce and a squeeze of fresh lemon.
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