Sheet Pan Chicken and Potatoes (Five Ingredients)

4.91 from 100 votes

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!

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Servings: servings

Author: Tiffany Azure

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.

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