this Pan Roasted Ranch Chicken with Vegetables Recipe Combine tender chicken breasts and fresh vegetables with creamy, tangy homemade ranch dressing. Quick and easy to make, this is the perfect weeknight meal for the family!
This hearty ranch-seasoned chicken takes less than an hour total and is not only packed with protein and fiber; gluten free, antiquity, dairy free, Nut freeand Whole30 friendly.
Pan Roasted Ranch Chicken Recipe
If you know me, you know I love a good sheet pan recipe! Endless choices like mine Pan Classic Breakfast Bake, Sheet Pan Buffalo Chicken and Vegetablesand Cod with Lemon Herb Sauce and Vegetablesthey appear on my desk several times a week.
Minimal prep time and hands-free cooking make putting delicious dishes on the table simple, and cleanup a breeze. Plus, it eliminates the need to prepare multiple sides. Just mix all the ingredients, bake, and dinner is ready!
I like to prepare extra things to add to my list Affordable lunch or save as frozen food. Then I can reheat and eat on my busy days. Give it a try and your future self will thank you!
Required ingredients and substitutions
*Scroll down to the recipe card to see the full recipe, ingredient list, instructions and nutritional information including calories, carbs, cholesterol and more!
- Ranch combination: You can use a store-bought ranch seasoning mix, but I prefer to make my own homemade dry ranch seasoning mix using dried dill, dried parsley, garlic powder, onion powder, fine sea salt, and black pepper.
- mayonnaise: I like avocado oil mayonnaise, but any mayonnaise you have on hand will work.
- Unsweetened Almond Milk: This makes the recipe dairy-free, but regular milk will work too. Or, use buttermilk to make classic buttermilk ranch dressing.
- vegetable: Green onions, red onions, Japanese sweet potatoes, red bell peppers, and broccoli florets add lots of color, nutrition, and flavor to this dish, making it a hearty meal.
- chicken: I used boneless skinless chicken breasts, but boneless skinless chicken thighs would also work.
- Avocado oil: Use it to cover veggies and help the homemade ranch dressing stick. I prefer the neutral flavor of avocado oil, but you can use olive oil instead if you have it on hand.
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How to Make Grilled Chicken Ranch Recipe with Vegetables
- Create a pasture portfolio: Stir dill, parsley, garlic powder, onion powder, salt, and pepper in a small bowl.
- Prepare ranch dressing: In a second bowl, combine mayonnaise, almond milk, and green onions. Then, add half of the ranch mixture and stir to combine.
- Prepare vegetables: Place vegetables and oil in a large bowl. Then, add half of the dry ranch dressing mixture and mix well. Transfer vegetables to a rimmed baking sheet and roast until tender.
- Season the chicken: Place chicken in bowl with veggies. Then, add ⅓ cup of ranch dressing. Stir well and place the chicken in the refrigerator to marinate.
- bake: Move the vegetables to one side of the pan and place the chicken in the center. Pour remaining marinade over top. Then, bake until the chicken is cooked through.
- Serve: Sprinkle remaining ranch dressing over ranch chicken and veggies and serve warm!
Tips for success
- Be prepared in advance. Cut the vegetables, make the seasoning, and marinate the chicken a day ahead. Then, toss everything together and bake when you’re ready to eat!
- Makes cleanup easy. Line a baking sheet with parchment paper for quick cleanup.
- Avoid overcrowding. Use a rimmed pan that is at least 18 x 13 inches in size. If you are using a smaller pan, use two pans or work in batches to ensure even cooking!
- Check for doneness. use instant read thermometer Make sure the chicken reaches an internal temperature of 165 degrees Fahrenheit and is safe to eat.
- Let the chicken rest. Let the chicken rest for at least five minutes before serving. This allows the natural juices to redistribute, keeping the chicken tender and juicy.
FAQ
Store leftover chicken and vegetables in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave, oven, or skillet over medium-high heat until heated through.
Yes! This recipe makes a delicious freezer meal that stays fresh for up to 2 months. When ready to serve, thaw in the refrigerator overnight and reheat in the microwave or oven until warmed through.
Yes, feel free to use whatever you have on hand. I recommend using vegetables with similar cooking times for easier roasting. Be sure to keep a close eye on the oven and adjust cooking times as needed.
More sheet pan recipes to try
Ranch combination:
- 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 black pepper
Everything else:
- 1 cup Premium Mayonnaise
- 1/4 cup unsweetened almond milk
- 2 onion cut very finely
- 1 medium red onion Cut into 1/2″ rings
- 1 Medium Japanese Sweet Potatoes Peel and cut into 1/2-inch cubes
- 1 red bell pepper Core and cut into 1/2-inch dice
- 2 cup Green cauliflower florets
- 2 spoon avocado oil
- 1-1/2 pound boneless Skinless chicken breast (see note)
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Preheat oven to 400°F.
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In a small bowl, combine dill, parsley, garlic powder, onion powder, sea salt, and 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 black pepper
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In another small bowl, mix together the mayonnaise, almond milk, and green onions. Add 1/2 of the ranch spice mixture and mix. Set aside.
1 cup good quality mayonnaise, 2 green onions, 1/4 cup unsweetened almond milk
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In a large bowl combine red onion, sweet potato, red pepper, broccoli, avocado oil and remaining 1/2 of the ranch dressing. Pour onto a 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
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Meanwhile, place chicken breasts in large bowl with vegetables and add 1/3 cup ranch seasoning. Stir well and place in the refrigerator to marinate while the vegetables roast.
1-1/2 pounds boneless
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Remove the pan after 20 minutes and move the vegetables to the sides to make room for the chicken. Place chicken breasts in center of pan and pour over reserved marinade.
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Continue baking for 25 minutes, or until chicken is cooked through.
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Remove from oven, drizzle with remaining ranch dressing and serve warm.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2 months. Thaw in the refrigerator overnight, then reheat in the microwave, oven, or skillet over medium heat.
Serve: 1ServeCalories: Chapter 566kilocaloriescarbohydrate: 11gramprotein: 15gramFat: 51gramSaturated fat: 8gramPolyunsaturated fats: 26gramMonounsaturated fats: 15gramTrans fats: 0.1gramcholesterol: 58milligramssodium: Chapter 732milligramsPotassium: 507milligramsfiber: 2gramsugar: 3gramVitamin A: 4960IUVitamin C: 42milligramscalcium: 67milligramsiron: 1milligrams
