SHEET PAN DINNER WITH CHICKEN AND VEGGIES

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Sheet Pan Dinner with Chicken and Veggies image

Super easy one-pan meal in the oven made on a baking sheet.

Provided by Tyler Heikes

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 43m

Yield 4

Number Of Ingredients 8

1 cup mayonnaise
1 (1 ounce) package ranch dressing mix
2 large skinless, boneless chicken breasts, halved lengthwise
olive oil, or as needed
1 ½ pounds red potatoes, halved or quartered if large
1 pound baby carrots
salt and ground black pepper to taste
¼ cup dry bread crumbs

Steps:

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

Nutrition Facts : Calories 670.8 calories, Carbohydrate 21 g, Cholesterol 85.5 mg, Fat 53.6 g, Fiber 3.7 g, Protein 25.9 g, SaturatedFat 8.3 g, Sodium 1034.9 mg, Sugar 6.5 g

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