Sheet Pan Ranch Chicken and Vegetables

A plate of baked Ranch chicken and veggies topped with extra Ranch.

5 from 1 vote

Sheet Pan Ranch Chicken and Vegetables

Make this sheet pan baked Ranch chicken recipe with veggies in under an hour for a complete, family-friendly meal full of flavor!

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: American

Diet: Gluten Free

Keyword: baked ranch chicken, chicken ranch recipe, ranch chicken, ranch chicken recipe, ranch seasoning chicken

Method: Oven

Servings: servings

Author: Lexi

Equipment

2 Small Bowls
1 Large Bowl
1 (18x13 Inch) Baking Sheet

Ingredients

Ranch Mix:

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

Everything Else:

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
1-1/2 pounds boneless skinless chicken breast (see note)

Instructions

Pre-heat oven to 400ºF.
In a small bowl mix together dill, parsley, garlic powder, onion powder, sea salt, black pepper.
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
In another small bowl mix together mayo, almond milk, scallions. Add 1/2 of the ranch spice mixture and combine. Set aside.
1 cup good-quality mayonnaise, 2 scallions, 1/4 cup unsweetened almond milk
In a large bowl combine red onion, sweet potato, red pepper, broccoli, avocado oil and remaining 1/2 of the ranch seasoning. Pour onto rimmed baking sheet and bake for 20 minutes.
1 medium red onion, 1 medium Japanese sweet potato, 1 red bell pepper, 2 cups broccoli florets, 2 tablespoons avocado oil
Meanwhile place chicken breasts into the large bowl used for the vegetables and add 1/3 cup of the ranch dressing. Toss to combine and place in refrigerator to marinate while vegetables are baking.
1-1/2 pounds boneless
After 20 minutes take out sheet pan and move vegetables to the sides to make space for the chicken. Place the chicken breasts in the middle of the pan and pour over any reserved marinade.
Continue to bake for 25 minutes, or until chicken is fully cooked through.
Remove from oven and serve hot drizzled with remaining ranch dressing.

Notes

You can substitute boneless, skinless chicken thighs.

Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 2 months. Thaw in the fridge overnight, and reheat in the microwave, oven, or in a skillet over medium heat.

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