Ranch Potatoes And Chicken Sheet Pan Dinner
Ranch Potatoes And Chicken Sheet Pan Dinner - This delicious crispy chicken dinner recipe only requires one pan and is ready in 45 minutes or less.
Servings 4 servings
Calories 420kcal
Ingredients
- 4 Thighs and legs each or thighs and legs attached
- 4 Potatoes large, cut into 1 ½” chunks
- 1 packet Ranch dressing mix
- 1/2 Cup anko crumbs
- 1 tablespoon Parsley dried
- salt and pepper to taste
Instructions
- Preheat oven to 350
- In a large bag (I find Ziploc freezer bags work great), combine the ranch dressing mix and the panko crumbs.
- Season the chicken and potato pieces with salt and pepper
- Doing one piece of chicken at a time, place the meat in the bag and give it a great shake, ensuring coating sticks all over. Place on a parchment lined baking pan
- Working with half the potatoes at a time, place them in the bag and also give them a good mix around in the bag to evenly coat. Place on the pan as well, laying them as flat as possible (not piling them on top of each other)
- Bake for approximately 45 minutes. Check the chicken for doneness as well as the potatoes. If a fork goes in easily into the potatoes, and they are slightly golden on top, they are ready. You can use a thermometer to check the chicken if you are unsure.
- Remove from the oven and let rest for 5 minutes.
- Enjoy!
Nutrition
Calories: 420kcal | Carbohydrates: 36g | Protein: 24g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 688mg | Potassium: 1126mg | Fiber: 5g | Vitamin A: 170IU | Vitamin C: 25.6mg | Calcium: 87mg | Iron: 8.1mg