One Pan Chicken and Vegetables Dinner

Name: One Pan Chicken and Vegetables Dinner
Ingredients: 1 oz Packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix; 1 cup mayonnaise; 1 cup unseasoned bread crumbs, I used panko crumbs; 1 1/2 lbs (4 small/medium) boneless, skinless chicken breasts; 1 1/2 lb baby red potatoes, halved or quartered if larger into 3/4"-thick pieces; 1 lb baby carrots or slender peeled carrots, 1/2" thick; 1 Tbsp olive oil; 1/2 tsp Salt and Pepper, or to taste; Parsley for garnish, optional

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Servings: 4

Ingredients

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1 oz Packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix1 cup mayonnaise1 cup unseasoned bread crumbs, I used panko crumbs1 1/2 lbs (4 small/medium) boneless, skinless chicken breasts1 1/2 lb baby red potatoes, halved or quartered if larger into 3/4"-thick pieces1 lb baby carrots or slender peeled carrots, 1/2" thick1 Tbsp olive oil1/2 tsp Salt and Pepper, or to tasteParsley for garnish, optional

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Instructions

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Step 1

In a large ziploc bag combine mayo and 1 packet ranch mix. Add 4 chicken breasts and squish the bag to coat chicken. Squeeze out excess air, seal and refrigerate while prepping veggies.

Step 2

Grease a large rimmed cookie sheet with oil (Tip: or line with parchment for easier cleanup). Place carrots and potatoes on pan and drizzle top with 1 Tbsp olive oil and sprinkle with salt and pepper to taste. Toss veggies with your hands, Put potatoes cut-side down and push veggies to the sides of pan.

Step 3

Place bread crumbs in shallow bowl. Shake off excess marinade from chicken and dip in crumbs, turning to coat. Transfer to baking sheet, leaving just a sliver of space between chicken breasts for optimal crispiness. Spray or chicken with oil if desired for a golden crust.

Step 4

Bake at 400˚F for 25-28 min or until chicken reaches internal temp of 165 degrees F, and juices run clear. Broil additional 3 min to brown the chicken. To serve, garnish with fresh parsley if desired.