Sheet Pan Ranch Chicken and Vegetables

There’s something magical about a dish that brings together all the flavors I love in one handy pan. Enter the Sheet Pan Ranch Chicken and Vegetables. This delightful recipe has become a staple in my home, especially during those hectic weeknights when I crave something satisfying but don’t want to spend hours in the kitchen. The beauty of this dish is its simplicity; you can prepare it with minimal fuss, allowing you to enjoy quality time with your family or unwind with a good book while it bakes to perfection.

Imagine coming home after a long day, the aroma of seasoned chicken and roasted vegetables filling your kitchen. All you have to do is toss everything onto a sheet pan, let your oven work its magic, and voilà! A wholesome meal that’s bursting with flavor awaits. I love this dish not only for its scrumptious taste but also for the vibrant colors it brings to the table. The vibrant greens of the broccoli, the earthy tones of the sweet potatoes, and the juicy tenderness of the chicken create a feast for the eyes.

As I gather the ingredients, I think about how versatile they are; you can easily swap in your favorite seasonal vegetables or adjust the spices to suit your taste. Whether it’s a casual family dinner or a laid-back gathering with friends, the Sheet Pan Ranch Chicken and Vegetables never fails to impress. And the best part? Cleanup is a breeze! Just one pan to wash and you’re done. Trust me, once you try this recipe, it will quickly become a favorite in your household.

Shopping List for Sheet Pan Ranch Chicken and Vegetables

When it comes to making the Sheet Pan Ranch Chicken and Vegetables, the ingredients are straightforward yet full of flavor. Each component plays a key role in creating a harmonious dish that’s both satisfying and nourishing. You’ll find that the combination of these fresh ingredients creates a meal that everyone will love.

• Dried dill – This herb adds a fresh, slightly grassy flavor that’s perfect for the ranch seasoning mix.
• Dried parsley – Another herb that contributes to the ranch flavor, adding color and a mild taste.
• Garlic powder – A must-have for depth of flavor, bringing out the savory notes in the dish.
• Onion powder – This enhances the overall flavor profile with a subtle sweetness.
• Fine sea salt – Essential for bringing all the flavors together, enhancing the taste of the other ingredients.
• Ground black pepper – Adds a hint of spice to balance the richness of the chicken.
• Good-quality mayonnaise – This provides creaminess to the ranch dressing, making it a delightful complement to the dish.
• Unsweetened almond milk – Used to thin out the dressing, it keeps the calories lower while adding a subtle nutty flavor.
• Scallions – Fresh and crunchy, they add a lovely onion flavor and color to the dish.
• Medium red onion – Adds sweetness and color, enhancing the overall dish.
• Medium Japanese sweet potato – Offers a touch of sweetness and a beautiful color contrast.
• Red bell pepper – Crisp and vibrant, it adds a nice texture and flavor to the mix.
• Broccoli florets – A nutritional powerhouse, they provide crunch and a pop of color.
• Avocado oil – A healthy fat choice, it helps to roast the vegetables beautifully.
• Boneless skinless chicken breast – The star of the dish, juicy and tender, soaking up all the ranch seasoning.

How to Assemble Sheet Pan Ranch Chicken and Vegetables

Making the Sheet Pan Ranch Chicken and Vegetables is a breeze, and the steps are quite simple! You’ll find that once you get into the rhythm, it becomes second nature. Just follow along, and you’ll have a delicious meal ready in no time.

1. Preheat your oven to 400 degrees Fahrenheit. This is important to ensure that your chicken cooks evenly and your vegetables get that perfect roast.
2. While the oven is heating up, grab a small bowl and mix together the dried dill, dried parsley, garlic powder, onion powder, fine sea salt, and ground black pepper. This blend will serve as your ranch seasoning.
3. In another bowl, combine the mayonnaise, almond milk, and finely sliced scallions. Stir in half of the ranch seasoning mixture until everything is well incorporated. Set it aside for now.
4. In a large mixing bowl, toss together the red onion, diced sweet potato, diced red bell pepper, broccoli florets, and avocado oil. Sprinkle the remaining half of the ranch seasoning over the vegetables and mix until they’re well coated.
5. Spread the vegetable mixture evenly onto a rimmed baking sheet. Place it in the preheated oven and bake for twenty minutes. This initial roasting will bring out their sweetness.
6. While the vegetables are baking, take the chicken breasts and add them to the mixing bowl you used for the vegetables. Pour in about one third of the ranch dressing you prepared earlier. Toss well to coat the chicken and let it marinate while the vegetables are roasting.
7. After twenty minutes, carefully remove the sheet pan from the oven. Move the roasted vegetables to the sides to create space in the center for the chicken.
8. Place the marinated chicken breasts right in the middle of the pan and pour any remaining ranch dressing over them. This will keep the chicken moist and flavorful.
9. Return the sheet pan to the oven and continue to bake for twenty-five minutes, or until the chicken is fully cooked through and the juices run clear.
10. Once done, remove the baking sheet from the oven and allow the dish to rest for a few minutes. Serve hot, drizzled with the remaining ranch dressing for an extra creamy touch!

Helpful Notes about Sheet Pan Ranch Chicken and Vegetables

As you prepare the Sheet Pan Ranch Chicken and Vegetables, keep these helpful notes in mind to ensure the best results!

• Storage: Store leftovers in an airtight container in the fridge for up to three to four days.
• Freezing: You can freeze this dish for up to two months. Just thaw it in the fridge overnight before reheating.
• Pairing: Serve this dish with a side of warm bread or a simple green salad for a complete meal.
• Spicing it up: If you enjoy some heat, consider adding a pinch of cayenne pepper to the ranch seasoning.
• Meal prep: This recipe is great for meal prepping; simply divide it into individual portions for easy lunches throughout the week.

Serving Suggestions

The Sheet Pan Ranch Chicken and Vegetables is incredibly versatile when it comes to serving. Here are some great ways to enjoy it:

• As a dinner centerpiece: This dish is perfect for family dinners—just serve it straight from the oven to the table.
• Leftovers for lunch: Pack the leftovers for a nutritious lunch the next day, making it a great meal prep option.
• Pair with a salad: A light green salad tossed with a vinaigrette complements the heartiness of this dish beautifully.
• Seasonal variations: Adjust the vegetables based on the season; roasted zucchini or asparagus are fabulous in summer.
• Serving at gatherings: This dish works wonderfully for potlucks or gatherings, where it can be served warm or at room temperature.
• Comfort food: It’s the ultimate comfort food, making it ideal for cozy family nights!

FAQ

Conclusion

The Sheet Pan Ranch Chicken and Vegetables is a delightful blend of convenience and flavor that makes it a must-try in your kitchen. It’s the perfect solution for busy weeknights, and I encourage you to give it a shot! You’ll love how easy it is to prepare and how satisfying it is to eat. Trust me, this dish will quickly become a favorite in your household, just as it has in mine!

Sheet Pan Ranch Chicken and Vegetables

The ultimate comfort food combining juicy chicken and vibrant veggies, all roasted to perfection on a sheet pan. With its creamy ranch seasoning and minimal cleanup, Sheet Pan Ranch Chicken and Vegetables is your go-to easy weeknight dinner that will satisfy your cravings!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Dinner, Side Dishes

Cuisine American

Servings 4 servings

Calories 450 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Frying Pan
• Oven
• Peeler
• Cutting Board

Ingredients

  

• 1 teaspoon Dried dill
• 1 teaspoon Dried parsley
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1/2 teaspoon Fine sea salt
• 1/2 teaspoon Ground black pepper
• 1 cup Good-quality mayonnaise
• 1/4 cup Unsweetened almond milk
• 2 Scallions finely sliced
• 1 Medium red onion cut to 1/2" rings
• 1 Medium Japanese sweet potato peeled and cut to 1/2" dice
• 1 Red bell pepper cored and cut to 1/2" dice
• 2 cups Broccoli florets
• 2 tablespoons Avocado oil
• 1.5 pounds Boneless skinless chicken breast (see note)

Instructions

 

• Preheat your oven to 400 degrees Fahrenheit. This is important to ensure that your chicken cooks evenly and your vegetables get that perfect roast.
• While the oven is heating up, grab a small bowl and mix together the dried dill, dried parsley, garlic powder, onion powder, fine sea salt, and ground black pepper. This blend will serve as your ranch seasoning.
• In another bowl, combine the mayonnaise, almond milk, and finely sliced scallions. Stir in half of the ranch seasoning mixture until everything is well incorporated. Set it aside for now.
• In a large mixing bowl, toss together the red onion, diced sweet potato, diced red bell pepper, broccoli florets, and avocado oil. Sprinkle the remaining half of the ranch seasoning over the vegetables and mix until they’re well coated.
• Spread the vegetable mixture evenly onto a rimmed baking sheet. Place it in the preheated oven and bake for twenty minutes. This initial roasting will bring out their sweetness.
• While the vegetables are baking, take the chicken breasts and add them to the mixing bowl you used for the vegetables. Pour in about one third of the ranch dressing you prepared earlier. Toss well to coat the chicken and let it marinate while the vegetables are roasting.
• After twenty minutes, carefully remove the sheet pan from the oven. Move the roasted vegetables to the sides to create space in the center for the chicken.
• Place the marinated chicken breasts right in the middle of the pan and pour any remaining ranch dressing over them. This will keep the chicken moist and flavorful.
• Return the sheet pan to the oven and continue to bake for twenty-five minutes, or until the chicken is fully cooked through and the juices run clear.
• Once done, remove the baking sheet from the oven and allow the dish to rest for a few minutes. Serve hot, drizzled with the remaining ranch dressing for an extra creamy touch!

Notes

• Tip 1: You can substitute boneless, skinless chicken thighs.
• Tip 2: Store leftovers in an airtight container in the fridge for up to 3-4 days.
• Tip 3: Freeze for up to 2 months. Thaw in the fridge overnight, and reheat in the microwave, oven, or in a skillet over medium heat.

Keyword easy chicken dinner, Ranch Chicken Recipe, Sheet Pan Chicken, Sheet Pan Dinner

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Meet Maya Carlson

I believe that every dish tells a story through its colors and textures. I apply my artistic eye to everything we make. I love being hands-on with every recipe, helping to plate a savory stew just as beautifully as a dessert. I enjoy the challenge of making every single genre of food look as good as it tastes. If we are cooking, I am right there in the mix, styling and seasoning until it’s perfect.