Description
A delicious and easy one pan meal featuring tender chicken and flavorful baby potatoes, seasoned with ranch and topped with melted cheddar cheese.
Ingredients
Scale
- 2 pounds baby potatoes, halved (or quartered if large)
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 3 tablespoons extra virgin olive oil
- 1 packet (about 3 tablespoons) dry ranch seasoning mix
- 1 teaspoon garlic powder
- ½ teaspoon black pepper, freshly ground
- 1 pinch kosher salt, or to taste
- 1 ½ cups sharp cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F. Line a large rimmed sheet pan (13×18 inches or larger) with parchment paper.
- Add the potatoes and chicken to the prepared pan.
- Drizzle with olive oil. Sprinkle with ranch seasoning, garlic powder, black pepper, and a pinch of kosher salt. Toss until everything is evenly coated, then spread into a single layer.
- Roast for 25 to 28 minutes, stirring halfway through, until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F.
- Remove from the oven and sprinkle the shredded cheddar cheese evenly over the top. Return to the oven for 2 to 3 minutes, or until the cheese is melted.
- Let rest for 2 minutes, then sprinkle with fresh parsley before serving.
Notes
- Feel free to customize the vegetables according to your preference.
- To make it dairy-free, you can skip the cheese or use a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg