Sheet Pan Ranch Chicken and Baby Red Potatoes
This Sheet Pan Ranch Chicken and Baby Red Potatoes recipe is a simple one-pan dinner packed with flavor, crispy potatoes, and juicy chicken—all seasoned with homemade ranch.
Ingredients
Chicken u0026 Potatoes
- 4 boneless, skinless chicken breasts
- 1½ lbs baby red potatoes, halved
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Ranch Seasoning
- 1 tbsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried dill
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
Garnish
- 1 tbsp chopped fresh parsley
- ¼ cup grated parmesan (optional)
Instructions
- Preheat the oven – Set your oven to 400°F (200°C) and line a sheet pan with parchment paper or foil for easy cleanup.
- Season the potatoes – In a large bowl, toss the halved baby red potatoes with olive oil, salt, and pepper. Spread them on one side of the sheet pan.
- Make the ranch seasoning – In a small bowl, stir together parsley, garlic powder, onion powder, dill, paprika, salt, and pepper.
- Season the chicken – Place the chicken breasts on the other side of the sheet pan. Drizzle with olive oil and sprinkle the ranch seasoning over both the chicken and potatoes.
- Bake – Roast for 25–30 minutes, flipping the potatoes halfway, until the chicken is cooked through (165°F) and the potatoes are crispy.
- Garnish and serve – Sprinkle with chopped fresh parsley and parmesan, if using. Serve hot with a fresh salad or extra roasted veggies.