Roasted chicken with vegetables doesn’t get any easier than this. Seasoned with Club House Ranch Style Dressing and Dip Mix, everything comes together on one sheet pan for quick prep and cleanup.
20 min
PREP TIME
30 min
COOK TIME
8
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS
- 1/4 extra-virgin olive oil
- 2 packages Ranch Style Dressing and Dip Mix , divided
- 2 tablespoons (32 grams) unsalted butter , cut into 4 cubes
- 3 medium carrots , peeled and sliced diagonally (about 3 cups/750 ml)
- 3 medium zucchini , sliced diagonally (about 3 cups/750ml)
- 1 pound (500 grams) baby potatoes , halved
- 1 tablespoon Minced Garlic
- 4 boneless chicken breasts , (about 1 1/2 pounds/750g)
Preparation
- 1 Preheat oven to 425°F (220°C). Mix olive oil and 1 package of the Ranch Seasoning in large bowl with wire whisk until well blended. Add carrots, zucchini and potatoes; toss to coat. Spread vegetables on one side of a large shallow baking sheet.
- 2 Season chicken with remaining 1 package Ranch Seasoning Mix, coating each piece evenly on all sides. Arrange chicken on other side of baking sheet with the vegetables. Place 1 piece of butter on top of each piece of chicken.
- 3 Roast chicken and vegetables 25 to 30 minutes or until internal temperature reaches 165°F (74°C).
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
