One Pan Ranch Chicken and Potatoes
Juicy, tender chicken breasts and crispy golden baby potatoes roasted together on a single sheet pan, all coated in bold, herby ranch seasoning. This easy weeknight dinner comes together in under 45 minutes with virtually no cleanup, making it the ultimate solution for busy nights when you want something satisfying without the fuss.
Equipment
- Large rimmed baking sheet Half sheet pan, 18x13 inch recommended
- Parchment paper or aluminum foil For easy cleanup
- Large mixing bowl
- Sharp chef's knife
- Cutting board
- Measuring spoons
- Instant-read meat thermometer To check chicken reaches 165°F
- Tongs or spatula For flipping potatoes mid-roast
Ingredients
- 2 chicken breasts patted dry; slice in half horizontally if thicker than 1 inch
- 1 lb baby potatoes about 450g, halved
- 3 tablespoons olive oil about 45ml
- 1 packet ranch seasoning mix about 1 oz / 28g; Hidden Valley Original recommended
- 1 teaspoon garlic powder about 3g
- salt to taste
- black pepper to taste
For Garnish
- fresh dill or flat-leaf parsley small handful, finely chopped; add after cooking
Instructions
- Preheat your oven to 400°F (200°C) and allow it to fully preheat. Line a large rimmed baking sheet with parchment paper or aluminum foil.
- Rinse baby potatoes under cold water, then slice each one in half and place them in a large mixing bowl.
- Add olive oil, ranch seasoning mix, garlic powder, salt, and pepper to the bowl with the potatoes and toss until evenly coated. Reserve about half the seasoning mixture in a small dish for the chicken.
- Pat chicken breasts dry with paper towels, then rub the reserved ranch mixture all over both sides. Season with additional salt and pepper if desired.
- Place chicken breasts in the center of the prepared baking sheet, then arrange the potatoes cut-side down in a single layer around the chicken, leaving a little space between pieces.
- Roast for 30 to 35 minutes, flipping the potatoes at the 20-minute mark, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and fork-tender.
- Remove from the oven and let the chicken rest for 5 minutes before slicing. Scatter chopped fresh dill or parsley over the chicken and potatoes, then serve immediately.
Notes
- Always pat the chicken breasts dry before seasoning — removing surface moisture helps the ranch coating stick and promotes better browning in the oven.
- Place potato halves cut-side down directly on the pan for the crispiest results. The flat surface caramelizes against the hot pan and creates that golden crust.
- Do not crowd the pan. If ingredients are piled close together, they'll steam instead of roast. Use a second sheet pan if needed.
- Check doneness with an instant-read thermometer — chicken is safe to eat at 165°F (74°C). Breast size varies, so always verify rather than relying solely on time.
- To make your own ranch seasoning, combine 1 teaspoon each of dried dill, dried parsley, garlic powder, onion powder, and dried chives with a pinch of salt. Use about 2 tablespoons to replace one store-bought packet.
- Chicken thighs can be substituted for breasts. Use bone-in, skin-on thighs and add 5 to 10 extra minutes to the cook time for juicier results.
- To add vegetables, toss broccoli florets, green beans, or bell pepper strips with the potatoes before roasting. Add delicate vegetables like cherry tomatoes during the last 10 minutes only.
- Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven for 10 to 15 minutes or in an air fryer at 375°F for 5 to 7 minutes to restore the crispiness.
- This recipe can be prepped up to 24 hours ahead. Season the chicken and potatoes, arrange on the pan, cover with plastic wrap, and refrigerate. Add 3 to 5 extra minutes to the cook time if going straight from the fridge to the oven.
- For a cheesy finish, sprinkle shredded cheddar or Parmesan over the chicken in the last 5 minutes of roasting for a melty, golden crust.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 28gProtein: 38gFat: 16gSaturated Fat: 2.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 780mgPotassium: 950mgFiber: 3gSugar: 2gVitamin A: 4IUVitamin C: 30mgCalcium: 4mgIron: 12mg
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