Sheet Pan Ranch Chicken and Potatoes
I didn’t really discover how amazing ranch dressing is until a couple of years ago and now I’m obsessed! I especially love using it as a marinade like in this recipe. It adds so much flavor!
Ingridients
- 2 lbs small potatoes, washed and cut into bite-sized pieces
- 1 and 1/2 lbs boneless, skinless chicken thighs
- 14 oz green beans, trimmed and cut
- 8 oz ranch dressing (plus more for serving, if desired)
- Salt and black pepper, to taste
Instructions
1. Preheat oven to 400°F
2. In a large bowl, combine the potatoes, chicken thighs, and green beans. Pour the ranch dressing over the top and toss until everything is evenly coated.
3. Spread the mixture onto a large sheet pan in a single layer. Season with salt and pepper.
4. Bake for 40 minutes, or until the potatoes are fork tender and the chicken reaches an internal temperature of 165°F.
