Name: One-Pan Ranch Chicken with Carrots & Potatoes
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts or thighs; 4–5 medium potatoes, chopped into chunks; 3–4 large carrots, peeled and sliced; 1 packet ranch seasoning mix (or 3 tablespoons homemade ranch seasoning); ⅓ cup olive oil or melted butter; Salt and black pepper, to taste; Fresh parsley, chopped (optional, for garnish)

This simple yet flavorful one-pan Ranch Chicken with Carrots and Potatoes is the ultimate weeknight dinner solution. Juicy chicken and tender vegetables are coated in zesty ranch seasoning, then roasted to perfection for a complete meal that requires minimal effort and leaves minimal cleanup.

Why You’ll Love This Recipe

This Ranch Chicken with Carrots and Potatoes is bound to become a family favorite for several reasons. First, it’s incredibly convenient—everything cooks together on one pan, minimizing cleanup. The ranch seasoning infuses both the chicken and vegetables with a savory, herbaceous flavor that appeals to even picky eaters. It’s also highly adaptable; you can adjust the vegetables or chicken cuts based on what you have on hand. Finally, this dish strikes the perfect balance between comfort food and a nutritious, well-rounded meal with protein and vegetables all in one dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs are the protein stars of this dish. They absorb the ranch flavoring beautifully and remain juicy when baked. Thighs tend to be more forgiving and stay moist, while breasts offer a leaner option. Either works wonderfully in this recipe.

Potatoes provide the hearty, comforting base for this meal. They soak up the savory flavors while developing a tender interior and slightly crisp exterior. Choose waxy varieties like red or Yukon Gold for best results, as they hold their shape well during roasting.

Carrots add natural sweetness, beautiful color, and nutritional value to the dish. When roasted, they develop a caramelized exterior that enhances their natural flavor. Try to cut them in similar sizes to ensure even cooking.

Ranch seasoning mix is the flavor powerhouse in this recipe. This blend typically includes dried herbs like dill and parsley, along with garlic, onion, and buttermilk flavors. If you prefer to avoid packaged mixes, you can easily make your own with dried herbs and spices.

Olive oil or melted butter helps the seasonings adhere to the chicken and vegetables while promoting browning and preventing sticking. Olive oil provides a healthier option, while butter offers rich flavor. Either works perfectly in this recipe.

Salt and black pepper enhance all the other flavors in the dish. Even though ranch seasoning contains salt, a little extra helps bring out the natural flavors of the chicken and vegetables.

Fresh parsley adds a pop of color and fresh flavor that brightens up the finished dish. While optional, it provides a nice contrast to the rich, savory flavors of the roasted ingredients.

Directions

Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, toss the chopped potatoes and carrots with half of the olive oil and half of the ranch seasoning. Spread the vegetables evenly in the prepared baking dish.
Rub the chicken with the remaining olive oil and ranch seasoning, and season with salt and pepper to taste. Place the chicken on top of the vegetables.
Cover the dish with foil and bake for 40 minutes.
Remove the foil and continue baking for an additional 15–20 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender.
For a crispy top, broil for the last 3–5 minutes if desired.
Garnish with chopped parsley and serve warm.

Servings and Timing

This recipe makes 4 generous servings, perfect for a family meal. Each serving provides approximately 450 calories. The dish comes together in just 1 hour and 10 minutes total, with only 10 minutes of active preparation time and 1 hour of baking time. It’s ideal for busy weeknights when you need a satisfying meal without spending hours in the kitchen.

Variations

Mediterranean Twist: Add a Greek flair by incorporating olives, cherry tomatoes, and a sprinkle of feta cheese during the last 10 minutes of baking.

Lemon Herb: Add lemon zest to the ranch seasoning and squeeze fresh lemon juice over the dish before serving for a bright, citrusy variation.

Spicy Ranch: Mix in a teaspoon of cayenne pepper or red pepper flakes with the ranch seasoning for a spicy kick.

Root Vegetable Medley: Substitute or add parsnips, sweet potatoes, or turnips for the regular potatoes and carrots for a diverse nutrient profile and flavor combination.

Garlic Lover’s Version: Add 6-8 whole, peeled garlic cloves to roast alongside the vegetables for sweet, mellow garlic flavor.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often intensify overnight, making for delicious next-day meals.

Freezing: While you can freeze this dish, the texture of the potatoes may change slightly upon thawing. If you plan to freeze, slightly undercook the vegetables. Cool completely before transferring to freezer-safe containers. Freeze for up to 2 months.

Reheating: For best results, reheat in a 350°F oven for about 15-20 minutes until warmed through. Cover with foil to prevent drying out. You can also microwave individual portions for 2-3 minutes, though the texture won’t be as crisp as the original dish.

Meal Prep: This dish works wonderfully for meal prep. Prepare everything in advance, store in the refrigerator, and bake when ready to eat, adding an extra 5-10 minutes to the cooking time if coming straight from the refrigerator.

FAQs

Can I use chicken with the skin on?

Yes, chicken with the skin on works wonderfully in this recipe and will provide extra flavor and a crispy texture. Just ensure you place the chicken skin-side up in the baking dish, and consider adding an extra few minutes under the broiler at the end for perfectly crispy skin.

What if I don’t have ranch seasoning?

You can easily make your own ranch seasoning by combining 1 tablespoon each of dried parsley, dill, and chives with 1 teaspoon each of garlic powder, onion powder, salt, and pepper. Add 1/2 teaspoon of dried thyme and a pinch of cayenne for authentic ranch flavor.

Can I make this recipe ahead of time?

Absolutely! You can prepare all the components up to 24 hours in advance. Chop the vegetables, season everything, and store in the refrigerator. When ready to cook, simply assemble in the baking dish and add 5-10 minutes to the covered baking time.

Why are my vegetables not getting tender?

If your vegetables remain firm after the recommended cooking time, it’s likely they were cut too large. Try cutting them into smaller, evenly-sized pieces. Another solution is to give the vegetables a head start by baking them alone for 15 minutes before adding the chicken.

Can I use different vegetables?

Yes! This recipe is highly adaptable. Brussels sprouts, cauliflower, broccoli, sweet potatoes, parsnips, and bell peppers all work well. Just keep in mind that different vegetables have different cooking times, so add quicker-cooking vegetables later in the process.

Is this recipe gluten-free?

Most ranch seasoning mixes are gluten-free, but always check the packaging to be sure. If you make your own seasoning mix with the herbs and spices mentioned earlier, the entire dish will be gluten-free.

What should I serve with this dish?

This is truly a complete meal on its own, but a simple green salad or steamed green vegetable makes a nice accompaniment. Dinner rolls or crusty bread are also excellent for soaking up the flavorful juices.

How can I make sure the chicken doesn’t dry out?

The foil covering during the first part of baking helps retain moisture. Using chicken thighs instead of breasts also results in juicier meat. Lastly, make sure not to overcook—use a meat thermometer to check for an internal temperature of 165°F.

Can I use frozen vegetables?

While fresh vegetables give the best texture and flavor for this roasting method, you can use frozen in a pinch. Thaw and pat them dry first, and be aware that they may release more moisture during cooking, potentially making the dish less crispy.

How do I know when the chicken is fully cooked?

The safest method is to use a meat thermometer—chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). Without a thermometer, cut into the thickest part; fully cooked chicken will be completely white with clear juices, not pink.

Conclusion

Ranch Chicken with Carrots and Potatoes exemplifies comfort food at its finest—simple, satisfying, and flavorful. This one-pan wonder brings together tender chicken, perfectly roasted vegetables, and the beloved flavor of ranch seasoning for a meal that appeals to the whole family. The beauty of this dish lies not only in its delicious taste but also in its versatility and convenience. Whether you’re cooking for a busy weeknight, meal prepping for the week ahead, or looking for a crowd-pleasing dinner option, this recipe delivers on all fronts. With minimal cleanup and maximum flavor, it’s bound to become a regular in your meal rotation.