Name: Sheet Pan Dinner with Chicken and Veggies
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Mayonnaise - 1 cup; Ranch dressing mix - 1 (1 ounce) package; Skinless, boneless chicken breasts, halved lengthwise - 2 large; Olive oil, or as needed - 2 large; Red potatoes, halved or quartered if large - 1 ½ pounds; Baby carrots - 1 pound; Salt and ground black pepper to taste - 1 pound; Dry bread crumbs - ¼ cup

Ingredients for - Sheet Pan Dinner with Chicken and Veggies

1. Mayonnaise 1 cup

2. Ranch dressing mix 1 (1 ounce) package

3. Skinless, boneless chicken breasts, halved lengthwise 2 large

4. Olive oil, or as needed 2 large

5. Red potatoes, halved or quartered if large 1 ½ pounds

6. Baby carrots 1 pound

7. Salt and ground black pepper to taste 1 pound

8. Dry bread crumbs ¼ cup

How to cook deliciously - Sheet Pan Dinner with Chicken and Veggies

1 . Stage

Combine mayonnaise and ranch dressing mix in a gallon-sized resealable plastic bag to make the marinade. Place chicken in the bag, squish around to cover, and refrigerate while preparing the other ingredients.

2 . Stage

Preheat oven to 400 degrees F (200 degrees C). Grease a large rimmed baking sheet the size of your oven with olive oil.

3 . Stage

Place red potatoes and baby carrots along the outer edges of the baking sheet, leaving room in the middle for the chicken. Season with salt and pepper.

4 . Stage

Pour breadcrumbs into a bowl or onto a plate. Remove chicken from marinade and drain off excess marinade. Coat chicken in the breadcrumbs and place on the baking sheet with some room in between the pieces.

5 . Stage

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn on the oven's broiler and broil for an additional 3 to 5 minutes.