Winner Winner Ranch Chicken Dinner Rsc
Say hello to a one-pan wonder with this "Winner Winner Ranch Chicken Dinner"! This wholesome, family-approved recipe combines tender, ranch-seasoned chicken breasts with a vibrant medley of roasted baby potatoes, carrots, and green beans, all perfectly seasoned with garlic, paprika, and a drizzle of olive oil. Ready in under an hour, this easy and flavorful meal is ideal for busy weeknights, offering minimal cleanup but maximum satisfaction. The addition of ranch seasoning elevates the dish with its savory, zesty kick, while the broiling option ensures crispy, golden perfection. Garnished with fresh parsley, this dinner is as visually appealing as it is delicious! Whether you're meal prepping or serving straight from the sheet pan, this ranch chicken dinner is sure to win over your table.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons ranch seasoning mix
- 3 tablespoons olive oil
- 1.5 pounds baby potatoes
- 4 medium carrots
- 2 cups green beans
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a large baking sheet with nonstick spray or line it with parchment paper.
Wash the baby potatoes and cut them into halves or quarters if they’re large. Peel the carrots and cut them into 1-inch thick sticks.
In a large mixing bowl, combine the potatoes, carrots, green beans, 1 tablespoon of olive oil, garlic powder, paprika, half of the salt, and half of the black pepper. Toss until the vegetables are evenly coated.
Spread the vegetables onto one side of the prepared baking sheet in a single layer.
Pat the chicken breasts dry with paper towels. Brush both sides with the remaining olive oil, then sprinkle them evenly with the ranch seasoning mix, remaining salt, and black pepper.
Nestle the seasoned chicken breasts on the other side of the baking sheet, ensuring everything fits in a single layer for even roasting.
Place the baking sheet in the oven and bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly golden at the edges.
Optional: Broil for an additional 2-3 minutes for a crispier finish on the chicken and vegetables.
Remove from the oven, garnish with freshly chopped parsley, and serve the chicken alongside the roasted vegetables. Enjoy your Winner Winner Ranch Chicken Dinner!
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 989 mg | 43% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 8.0 g | 28% | |
| Total Sugars | 7.0 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1562 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
