Description

One pan dinners make preparation and clean up so simple. This meal is also delicious, with crispy chicken and naturally sweet roasted vegetables.

Ingredients

• 1 oz. packet Hidden Valley Original Ranch Salad Dressing and Seasoning mix
• 1 c. mayonnaise
• 1 c. unseasoned breadcrumbs or panko
• 4 small-medium (1½ lb. total) boneless, skinless chicken breasts
• 1½ lb. baby red potatoes, halved or quartered
• 1 lb. baby carrots or slender peeled carrots (1/2 inch thick)
• 2 T. olive oil
• salt and pepper, to taste
• parsley, for garnish, if desired

Steps

1. Preheat oven to 400 degrees.
2. In a large ziplock bag, combine 1 c. mayonnaise and 1 packet Ranch Seasoning mix. Add chicken breasts; squish the bag around to coat chicken; squeeze excess air out of the bag; seal; refrigerate chicken while prepping vegetables.
3. Grease a 17x11 rimmed cookie sheet that has been lined with aluminum foil with ½ T. oil. Place carrots and potatoes on prepared pan. Drizzle the tops with 1½ T. olive oil; sprinkle with salt and pepper, to taste. Toss vegetables; push to the sides to make room for the chicken, keeping potatoes cut-side down.