I love a one pan dish! This Ranch Roasted Chicken is the perfect combination of flavorful roasted veggies and deliciously tender and moist chicken!
Perfect for a quick weeknight meal, wintery day, Sunday dinner, or just a good reason to get rid of some of those potatoes you have sitting around!
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For this recipe I used chicken quarters because that’s what I had, but this would be great with thighs or breasts. I suggest using bone-in chicken, but you can use boneless skinless chicken breasts.
Preparing the Ranch Roasted Chicken
This recipe is so easy and comes together really quick. Just a couple veggies to chop and throw everything together!
I start by washing and chopping the carrots into 2 to 3 inch pieces. Then I halve the potatoes and cut into chunky slices. I quarter the onions.
I then place all the chicken in a bowl and sprinkle with the oil and all the seasoning. I use my hands to massage the oil and seasoning into the chicken just to make sure it’s all evenly coated.
I set aside the chicken, and then I then use that same bowl and put all the chopped veggies in and again, toss with the oil and seasonings.
Banking the Chicken
Now I am ready to get this into the oven!
I take all the veggies and spread them onto a large baking sheet I have lightly greased.
I then place the chicken directly on top of the veggies so when it cooks all those delicious juices will cook into my carrots and potatoes.
I put in a 375 degree oven for about an hour. When I take it out I cover loosely with foil and let rest for 10 minutes before serving.
Ranch Roasted Chicken
Difficulty: Easy4
servings30
minutes40
minutes1
hour10
minutesIngredients
- For the Chicken
2 to 4 bone-in chicken quarters, thighs or breasts
2 tbsp olive or avocado oil
1 tbsp ranch dressing mix
2 tsp garlic powder
2 tsp onion powder
2 tsp dried parsley
2 tsp Lawrys season salt
- For the Potatoes, Carrots, and onions
2 tbsp olive or avocado oil
1 tbsp ranch dressing mix
2 tsp garlic powder
2 tsp onion powder
3 medium potatoes of your choice, russet, red, yellow
4 to 5 carrots
2 onions
Salt and pepper
Directions
- Preheat oven to 375 degrees
- Wash and dice potatoes into 1 inch pieces.
- Wash and slice carrots in half and cut into 4 inch slices.
- Quarter onions.
- Place chicken in a large bowl.
- Sprinkle on oil, ranch mix, garlic and onion powder, parsley, and Lawrys, using your hands toss the chicken in the oil and seasoning until coated thoroughly.
- In another large bowl, add the diced vegetables, ranch mix, garlic and onion powder, salt and pepper.
- Toss thoroughly or mix with your hands.
- Spread the vegetables on a large baking sheet pan.
- Please chicken directly on top of veggies and lightly sprinkle chicken with a liittle more ranch seasoning if desired.
- Bake at 375 for 40 to 60 minutes or until chicken reaches 165 degrees.
- Allow chicken to rest for 10 minutes before serving.
Notes
- Cover with foil and let rest for at least ten minutes after baking
