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 tbsp homemade)
⅓ cup olive oil or melted butter
Salt & black pepper, to taste
Optional: fresh parsley for garnish
Instructions:
Preheat oven to 400°F (200°C).
Prep your veggies:
Chop potatoes and carrots and toss them in a large bowl with half the oil and half the ranch seasoning. Spread them in a greased 9×13” baking dish.
Season the chicken:
Rub the chicken with the rest of the oil and ranch seasoning. Place the chicken on top of the veggies in the baking dish.
Bake:
Cover with foil and bake for 40 minutes. Then uncover and bake for another 15–20 minutes, until chicken is fully cooked and veggies are tender.
Garnish & serve:
Sprinkle with parsley and serve warm.
Tips:
Add garlic or onion powder for extra flavor.
Swap carrots with green beans or broccoli for a different vibe.
Want a crispy top? Broil for the last 3–5 minutes.