Description
This One Pan Ranch Chicken and Vegetables recipe offers a delicious, easy-to-make dinner featuring tender chicken breasts baked alongside red potatoes and baby carrots, all seasoned with a flavorful ranch seasoning and a touch of brown sugar for a hint of sweetness. Perfect for a family meal, this dish combines savory and slightly caramelized flavors in a convenient one-pan preparation.
Ingredients
Scale
Chicken
- 6 boneless, skin-on chicken breasts
- 6 teaspoons brown sugar, divided
- Salt and pepper to taste
Vegetables
- 16 ounces red potatoes, cut in half
- 16 ounces baby carrots
- 3 cloves garlic, minced
Seasoning and Oil
- 1 package Ranch seasoning packet (Simply Organic recommended)
- 2 tablespoons olive oil
Instructions
- Preheat and prepare dish: Preheat your oven to 400°F (200°C). Lightly oil a baking sheet or an 11×13 inch Pyrex baking dish to prevent sticking.
- Massage chicken with sugar: Using your fingers, massage each chicken breast with one teaspoon of brown sugar, making sure to coat both sides evenly. This helps to add a sweet glaze and enhances caramelization.
- Arrange ingredients: Place the chicken breasts, halved red potatoes, and baby carrots in a single layer on the prepared baking dish. This even layering allows for uniform cooking.
- Add olive oil: Drizzle the olive oil over the chicken and vegetables to aid in roasting and browning.
- Season with garlic: Sprinkle the minced garlic evenly over the chicken, potatoes, and carrots to add aromatic flavor.
- Add ranch seasoning: Sprinkle the entire packet of ranch seasoning all over the chicken and vegetables, ensuring a good coating for robust flavor.
- Season with salt and pepper: Add salt and freshly ground black pepper according to your taste preferences.
- Bake: Place the dish in the oven and bake for 30 to 35 minutes, or until the chicken is cooked through and no longer pink in the center, and the vegetables are tender.
- Broil to caramelize: Switch the oven to broil and cook for an additional 2 to 3 minutes, or until the brown sugar caramelizes slightly, causing a deliciously charred glaze on the chicken and vegetables.
- Serve: Remove the pan from the oven and serve immediately to enjoy the combined flavors and textures at their best.
Notes
- Make sure to cut the potatoes into uniform halves so they cook evenly with the chicken and carrots.
- If you prefer, skinless chicken breasts can be used, but skin-on helps retain moisture and adds flavor.
- Keep an eye on the broiling step to avoid burning the sugar layer; broil until just caramelized.
- Feel free to substitute baby carrots with other root vegetables like parsnips or sweet potatoes for variation.
