Simple Sheet-Pan Ranch Chicken and Veggies

Name: Simple Sheet-Pan Ranch Chicken and Veggies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 4 chicken breasts, boneless and skinless; 1 cup Marzetti Simply Ranch Dressing & Dip; 3 teaspoons kosher salt, divided; 1 tablespoon lemon juice; 1 pound baby carrots; 1 pound broccoli, cut into 1-inch florets; 1 pound white cauliflower, cut into 1-inch florets; 1 pound baby red potatoes, quartered; 1 medium red onion, coarsely chopped; 1/3 cup olive oil; 1 teaspoon cracked black pepper; 1/4 cup fresh basil, finely chopped; 1/4 cup fresh parsley, finely chopped; 1/4 cup freshly grated Parmesan

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Combine chicken marinated in Marzetti Simply Ranch Dressing & Dip Dressing with summer vegetables and fresh herbs for a simple sheet-pan dinner that packs a delicious punch.

Sheet Pan Buttermilk Ranch Chicken Veggies HeroA

READY In

40 Minutes

PREP TIME

20 Minutes

COOK TIME

20 Minutes

SERVES

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Step 1:

Pat chicken dry and cut into 1-inch pieces. Combine ranch dressing, 1 teaspoon kosher salt, lemon juice, and chicken in a large, resealable plastic bag, making sure to coat chicken in marinade. Marinate in refrigerator for 30 minutes.

Step 2:

While chicken is marinating, prepare vegetables. Preheat oven to 450°. Line sheet pan with parchment paper. Combine vegetables on sheet pan and drizzle olive oil, remaining kosher salt, black pepper and herbs. Toss to coat and spread into single layer, using two sheet pans if necessary.

Step 3:

Remove chicken from marinade, draining and discarding excess marinade. Spread chicken evenly throughout vegetables.

Step 4:

Roast chicken and vegetables for 20 minutes, or until chicken is cooked through, stirring halfway through. Broil for 1 to 2 minutes to caramelize chicken and vegetables.

Step 5:

Remove from oven and top with freshly grated Parmesan.