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45 min
|
easy
|
high-protein,
low-fat,
Mediterranean diet,
paleo-friendly
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.
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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.
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.
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.
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.
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.
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.
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.
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.
| 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.
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.
Post your review and pictures below! ⬇︎ Thanks for your review!
thecooksista, Houston: Delicious! I added a little extra garlic powder and some parsley to both the chicken and the ranch sauce.
: So glad you enjoyed it; garlic and parsley sound perfect!
Christopher, Moose Jaw, Canada: did not have greek yogurt to make the ranch sauce but I did have some sour cream so I did a substitute and everyone loved it. Will add a little more ranch seasoning next time for a stronger "ranchier" flavor
: Good call using sour cream, Christopher; it’s a solid swap. Adding a bit more ranch seasoning should boost that ranch flavor.
Sarah, Jacksonville: It tasted good but needs a few tweaks 🙂 For starters my potatoes didnt get very crispy and could use more time in the oven or a hotter pan. Good starter recipe that could be really good with some little improvements.
: Glad the flavors worked for you, Sarah. For crispier potatoes, cut smaller, roast at 425°F, and preheat the sheet pan.
Please post your feedback and pictures here. We’d love to hear from you!
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