Go Back
- 4 boneless, skinless chicken breasts - 1 packet of ranch seasoning mix (or homemade) To make your own ranch seasoning, mix: - 1 tablespoon dried dill - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 tablespoon dried parsley - 1 teaspoon salt - 1 teaspoon black pepper - 2 cups baby potatoes, halved - 1 red bell pepper, julienned - 1 yellow bell pepper, julienned - 1 medium zucchini, sliced into half-moons - 1 medium red onion, cut into wedges - 2 tablespoons extra virgin olive oil - Salt and black pepper, to taste - Fresh parsley, finely chopped (for garnish) These ingredients come together to create a hearty dish. The chicken absorbs all those tasty ranch flavors. The veggies add vibrant colors and textures. Each bite is a mix of juicy chicken and tender veggies. Using fresh ingredients makes a big difference in flavor. Plus, it’s a one-pan meal, making cleanup a breeze. You’ll love how easy and delicious this dish is! {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This step warms the oven, making it perfect for roasting. Next, grab a large mixing bowl. Pour in 2 tablespoons of extra virgin olive oil. Add the ranch seasoning mix to the bowl. Whisk them together until you have a smooth marinade. Now, it's time to marinate the chicken. Take 4 boneless, skinless chicken breasts and coat them well in the ranch marinade. Make sure every piece is covered. Let the chicken sit for 10-15 minutes at room temperature. This time helps the flavors soak into the meat. While the chicken marinates, prepare your veggies. Cut the baby potatoes in half. Slice the bell peppers into strips. Cut the zucchini into half-moons and the red onion into wedges. Spread the veggies out on a large baking sheet. Arrange them in a single layer to ensure even cooking. Drizzle a bit more olive oil over the vegetables. Sprinkle salt and black pepper on top. Toss everything together until all vegetables are lightly coated. With the veggies ready, nestle the marinated chicken breasts among them on the baking sheet. Make sure not to overcrowd the pan, so everything cooks evenly. Place the baking sheet in the preheated oven. Bake for 25-30 minutes. Check that the chicken is no longer pink and has reached an internal temperature of 165°F (75°C). The vegetables should be tender and slightly caramelized. After baking, carefully take the baking sheet out of the oven. Let the dish rest for 5 minutes. This resting time locks in the juices and enhances flavor. Before serving, sprinkle freshly chopped parsley over the top. This adds a pop of color and freshness to your meal. To make sure your chicken and veggies cook evenly, spread them out well on the sheet pan. Avoid crowding the pan, as this can cause steaming instead of roasting. For the chicken, you want to check the internal temperature. It should reach 165°F (75°C) to be safe to eat. Use a meat thermometer for accuracy. If you want to mix things up, try making your own ranch seasoning. Combine 1 tablespoon of dried dill, garlic powder, onion powder, dried parsley, 1 teaspoon of salt, and 1 teaspoon of black pepper. Let the chicken marinate for 10 to 15 minutes. This helps the flavor sink in really well. Serving directly from the sheet pan gives a fun, rustic touch to your meal. If you prefer a fancier look, plate the chicken and veggies separately. Drizzle any tasty juices from the pan over the food for extra flavor. A sprinkle of fresh parsley on top adds a nice pop of color! Pro Tips Marinate for Flavor: Allow the chicken to marinate for at least 30 minutes in the refrigerator for deeper flavor absorption and juiciness. Customize Your Veggies: Feel free to swap in your favorite vegetables, such as carrots or broccoli, to suit your taste or what you have on hand. Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Garnish for Freshness: Always finish with fresh herbs or a squeeze of lemon to brighten the dish and add a burst of freshness. {{image_4}} You can swap chicken breasts for thighs or drumsticks. Thighs offer rich flavor and stay moist. Drumsticks add fun and are easy to serve. For a vegetarian option, try chickpeas or tofu. They soak up the ranch flavor well and add protein. Use seasonal veggies to keep things fresh. In spring, add asparagus or snap peas. Summer is great for cherry tomatoes and corn. In fall, consider butternut squash or Brussels sprouts. Winter brings hearty options like carrots or parsnips. Add herbs like thyme or rosemary for extra flavor. For a creamy touch, sprinkle cheese on top before baking. Mozzarella or cheddar melts beautifully. If you like heat, add jalapeños or red pepper flakes. This zesty kick brightens the dish. Experiment with different flavors to find your favorite combination! To keep your Ranch Chicken and Veggie Sheet Pan fresh, let it cool first. This step is key. Once cool, place the food in airtight containers. Glass containers work best, but plastic ones are fine too. Make sure to store it in the fridge. It will stay good for about three to four days. When reheating, I recommend using the oven for the best texture. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes. This will keep everything juicy and crisp. If you use a microwave, cover the food with a damp paper towel. This helps prevent it from drying out. Heat in short intervals, checking often. If you want to save some for later, freezing is a great option. Let the dish cool completely, then portion it out. Use freezer-safe containers or bags, removing as much air as possible. Label the bags with the date. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it in the oven for the best taste. Yes, you can use frozen chicken. However, it will change the cooking time. If you use frozen chicken, add about 10-15 minutes to the cooking time. Make sure the chicken cooks all the way through. It should reach 165°F (75°C) before you take it out. Frozen chicken may not be as juicy as fresh chicken, but it still works well in this recipe. Many sides go great with this dish. Here are a few ideas: - Rice: Simple white or brown rice adds a nice touch. - Salad: A fresh green salad balances the meal. - Bread: Soft bread or rolls can soak up any juices. - Grains: Quinoa or couscous are healthy options. - Steamed Veggies: Extra veggies can add color and nutrition. To make it dairy-free, just swap out some ingredients. Here are some ideas: - Ranch Seasoning: Check for dairy-free ranch mixes. Or make your own without buttermilk. - Olive Oil: Use the same amount of olive oil; it’s naturally dairy-free. - Garnish: Skip the cheese if you want to avoid dairy. Fresh herbs like parsley add flavor without dairy. This way, you can still enjoy the tasty flavors without any dairy! This article covered how to make a tasty Ranch Chicken and Veggie Sheet Pan meal. You learned about the key ingredients, cooking steps, and helpful tips. Remember, using quality ingredients makes a big difference. Feel free to experiment with different proteins and seasonal veggies. This dish is easy to store and reheat, so enjoy it later. With these tips, you'll create a flavorful meal that your family will love. Try it out, and make it your own. Happy cooking!

Ranch Chicken & Veggie Heaven

A delicious and easy one-pan meal featuring marinated chicken breasts and roasted vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 packet ranch seasoning mix
  • 1 tablespoon dried dill
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried parsley
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 cups baby potatoes, halved
  • 1 piece red bell pepper, julienned
  • 1 piece yellow bell pepper, julienned
  • 1 medium zucchini, sliced into half-moons
  • 1 medium red onion, cut into wedges
  • to taste salt and black pepper
  • for garnish fresh parsley, finely chopped

Instructions
 

  • Start by preheating your oven to 400°F (200°C) to create a warm environment for roasting.
  • In a large mixing bowl, combine 2 tablespoons of olive oil with the ranch seasoning mix. Whisk them together until you have a smooth marinade.
  • Add the chicken breasts to the bowl, ensuring each piece is generously coated in the ranch marinade. Allow the chicken to marinate for 10-15 minutes at room temperature, letting the flavors infuse.
  • While the chicken is marinating, prepare the vegetables. On a spacious baking sheet, spread out the halved baby potatoes, sliced bell peppers, zucchini, and onion wedges in a single, even layer.
  • Drizzle a little more olive oil over the vegetables and sprinkle with salt and black pepper. Toss everything together with your hands or a spatula until all vegetables are lightly coated.
  • Nestle the marinated chicken breasts into the arrangement of vegetables on the baking sheet, making sure they’re not overcrowded for even cooking.
  • Transfer the baking sheet to the preheated oven. Bake for 25-30 minutes, or until the chicken is no longer pink in the center and reaches an internal temperature of 165°F (75°C), and the vegetables are tender and slightly caramelized.
  • Once cooked, carefully remove the baking sheet from the oven. Allow the dish to rest for 5 minutes to lock in the juices before serving.
  • Before serving, sprinkle freshly chopped parsley over the dish for a burst of color and freshness.

Notes

Serve directly from the baking sheet for a rustic feel or plate individually for a polished presentation.
Keyword chicken, ranch, roasted, vegetables