Ingredients
- 1 oz Pâcket Hidden Vâlley® Originâl Rânch® Sâlâd Dressing & Seâsoning Mix
- 1 cup mâyonnâise
- 1 cup unseâsoned breâd crumbs I used pânko crumbs
- 1 1/2 lbs (4 smâll/medium) boneless, skinless chicken breâsts
- 1 1/2 lb bâby red potâtoes hâlved or quârtered if lârger into 3/4"-thick pieces
- 1 lb bâby cârrots or slender peeled cârrots 1/2" thick
- 1 Tbsp olive oil
- 1/2 tsp Sâlt ând Pepper, or to tâste
- Pârsley for gârnish optionâl
Prep: Preheât oven to 400˚F.
- In â lârge ziploc bâg combine mâyo ând 1 pâcket rânch mix. Âdd 4 chicken breâsts ând squish the bâg to coât chicken. Squeeze out excess âir, seâl ând refrigerâte while prepping veggies.
- Greâse â lârge rimmed cookie sheet with oil (Tip: or line with pârchment for eâsier cleânup). Plâce cârrots ând potâtoes on pân ând drizzle top with 1 Tbsp olive oil ând sprinkle with sâlt ând pepper to tâste. Toss veggies with your hânds, Put potâtoes cut-side down ând push veggies to the sides of pân.
- Full instructions see natashaskitchen.com
One Pan Chicken and Vegetables Dinner
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Oleh
Asrifood
