Sheet Pan Chicken and Potatoes (Five Ingredients)
This 5-Ingredient Sheet Pan Chicken and Potatoes takes two common dinner items to next-level deliciousness — all in one pan for easy cleanup!
Servings:4 servings
Ingredients
- 4 boneless skinless chicken breasts, or 4-6 boneless thighs
- 1 ½-2 pounds baby red and/or gold potatoes
- ¼ cup oil
- salt and pepper to taste
- 3 tablespoons dry Ranch seasoning mix, (about two packets)
- 2 teaspoons garlic powder
- ¼ cup grated parmesan cheese, (shredded or from the green can)
Instructions
- Preheat oven to 425 degrees and pound chicken breasts to even thickness (less than 1 inch throughout). Grease a large sheet pan and set aside.
- Arrange chicken and potatoes on prepared pan in a single layer. Drizzle with oil and toss to coat. Season generously with salt and pepper, Ranch seasoning, and garlic powder. Toss to coat well. Sprinkle parmesan over the potatoes.
- Bake for 15 minutes, then switch to broil for 3-5 minutes until potatoes are crispy and chicken is browned. (Watch carefully so it doesn't burn). Garnish with parsley if desired and serve.
Notes
For added color, brown the chicken in a lightly oiled skillet over medium-high heat for 1-2 minutes on each side before transferring to a sheet pan and baking in the oven.
Nutrition
Calories: 544 kcal, Carbohydrates: 31 g, Protein: 54 g, Fat: 22 g, Saturated Fat: 3 g, Trans Fat: 1 g, Cholesterol: 150 mg, Sodium: 369 mg, Potassium: 1578 mg, Fiber: 4 g, Sugar: 1 g, Vitamin A: 125 IU, Vitamin C: 36 mg, Calcium: 102 mg, Iron: 2 mg
