Nourish PA: Sheet Pan Ranch Chicken and Veggies

Roasted chicken and veggies is a quick dinner idea that the whole family can enjoy! Here, we’ve updated the concept in two ways: roasting everything on one sheet pan to cut down on time and clean-up; and adding a sprinkle of ranch seasoning to coat the ingredients with zesty, savory flavor. Serve this with rice, quinoa (or any other grain), or a bowl of fresh greens for a well-rounded meal!

Sheet Pan Ranch Chicken and Veggies

Prep Time Cook Time Total Time
10 min 25 min 35 min


  • 2 chicken breasts, boneless, skinless, cut into 2-inch chunks
  • 2 cups fresh or frozen broccoli florets
  • 2 large bell peppers, cut into 1-inch pieces
  • 1/2 small red onion, cut into 1-inch pieces
  • 2 large potatoes, such as russets, yellow, or sweet potatoes, cut into 1-inch pieces
  • 2 tablespoons vegetable oil or olive oil
  • 2 tablespoons ranch seasoning


  1. Preheat oven to 450°F and line a rimmed baking sheet with parchment paper or aluminum foil. Place chicken, broccoli, bell peppers, onion and potatoes on prepared baking sheet. Add oil and ranch seasoning and toss to coat.
  2. Bake, flipping chicken and vegetables halfway through, until vegetables are tender and chicken is fully cooked, about 20-25 minutes. Serve and enjoy.

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