Her kids asked for seconds after this crispy chicken and baby potato dinner

This Sheet Pan Ranch Chicken and Baby Red Potatoes is a weeknight lifesaver—just one pan, bold ranch flavor, and barely any cleanup. So easy and so good!

Sheet Pan Ranch Chicken and Baby Red Potatoes

You know those nights when you’re staring into the fridge, wondering how you’re supposed to make something resembling dinner without dirtying every pan you own? This recipe is for that.

Juicy chicken breasts and crispy baby red potatoes, all roasted together in ranch seasoning on one sheet pan. It’s the kind of no-fuss dinner that comes together fast, smells amazing while it bakes, and doesn’t leave you with a mountain of dishes afterward.

It’s cozy, comforting, and just really solid weeknight food. Everyone loves it (because: ranch), and you don’t have to overthink it. Win-win.

Why You’ll Love This

• It’s a one-pan wonder. Toss everything on a sheet pan, pop it in the oven, and boom—dinner’s done. Less mess, less fuss, and no pile of pots in the sink afterward.
• That ranch flavor is everything. Savory, herby, just a little garlicky—it coats the chicken and potatoes like a dream.
• Flexible for your crew. Swap the chicken breasts for thighs, change up the veggies, or double it for leftovers. No rules here.
• Meal prep made easy. It reheats beautifully, so tomorrow’s lunch is already sorted (or breakfast with a fried egg on top—trust me).
• Picky-eater approved. The ranch flavor is familiar and comforting, so even the “don’t let my food touch” crowd usually clears their plate.

Pro Tips

• Chicken thighs totally work if that’s what you’ve got—they’re extra juicy and just as easy.
• Use store-bought ranch seasoning if you’re in a pinch. No judgment here—we’ve all had one of those days.
• Chop the potatoes small so they roast up golden and crispy in the same time the chicken needs.
• Toss in some green beans or broccoli halfway through cooking if you want to sneak in more veg.
• Parmesan on top = chef’s kiss. It adds a little salty crunch that takes this over the top.
• Want even more ranch flavor? Mix up a little extra seasoning and sprinkle it on right before serving.

Serving Suggestions

• Add a green salad on the side for something fresh and crunchy—bonus points if you drizzle it with ranch.
• Roasted carrots or corn on the cob make a great add-on if you want to bulk it up a bit.
• Serve with crusty bread to soak up any extra juices on the pan (because yum).
• Leftovers make a great lunch—or chop everything up and toss it in a wrap with a little shredded cheese.
• Feeling fancy? Crack an egg over the potatoes the next morning and call it breakfast. You’re welcome.

FAQ

Can I use store-bought ranch seasoning?
Absolutely. If you’ve got a packet in the pantry, go for it. It’s a great shortcut, especially on extra busy nights.

What veggies can I add to the pan?
Green beans, broccoli, Brussels sprouts, or even chopped carrots all roast up nicely with the chicken and potatoes. Just toss them in a little oil and add them to the pan.

Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs cook in about the same time and tend to stay a bit juicier. Bone-in thighs work too, but you may need to add 5–10 extra minutes.

How do I store leftovers?
Pop everything in an airtight container and keep it in the fridge for up to 3 days. Reheat in the oven at 350°F to keep those potatoes crisp.

Can I make this ahead of time?
You sure can! You can mix the seasoning, cut the potatoes, and prep the chicken earlier in the day—just keep it all covered in the fridge until you’re ready to bake.