One Pan Chicken and Vegetable Dinner
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
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 400 degrees.
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.
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.
Place breadcrumbs in a shallow bowl. Shake off excess marinade from chicken; dip in breadcrumbs; turn to coat evenly; transfer to the baking sheet. Vegetables can be a little bit crowded, but keep at least a sliver of space between chicken breasts for optimal crispiness. Spray/drizzle chicken with oil if desired to get a golden crust.
Bake at 400 degrees for 25-28 minutes or until chicken reaches an internal temperature of 165 degrees, or juices run clear. Turn on the broiler; continue baking 3 minutes to brown the chicken. Remove from oven; garnish with fresh parsley, if desired.
Serve.
4 servings.