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Sheet Pan Ranch Chicken and Sweet Potatoes

Sheet pan ranch chicken and sweet potatoes with red onions.
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This Sheet Pan Ranch Chicken and Sweet Potatoes is the perfect easy weeknight meal. Juicy chicken and caramelized sweet potatoes roast together with savory ranch seasoning for a family friendly dinner that's ready in under 40 minutes with minimal cleanup.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs or breasts
  • 2 medium sweet potatoes, peeled and cubed (about 1-inch pieces)
  • 1 tablespoon olive oil
  • 1 packet (1 oz) ranch seasoning mix
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional, for a smoky hint)
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). While it heats, peel and cube the sweet potatoes into 1-inch pieces. Pat the chicken dry with paper towels—this helps the seasoning stick and promotes browning.
  2. On a large sheet pan, toss the sweet potato cubes with olive oil, half the ranch seasoning, garlic powder, smoked paprika (if using), salt, and pepper. In a separate bowl, coat the chicken evenly with the remaining ranch seasoning. Pro tip: Let the seasoned chicken sit for 5 minutes to allow the flavors to penetrate.
  3. Spread the sweet potatoes in a single layer on the sheet pan, leaving space for the chicken. Place the seasoned chicken pieces among the potatoes. Roast for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and slightly caramelized. For extra crispness, broil for the final 2–3 minutes.
  4. Remove the pan from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute, keeping the meat moist. Garnish with fresh parsley and a sprinkle of Parmesan before serving.

Notes

Smart Swaps: No ranch packet? Combine 2 tsp dried dill, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper. Swap sweet potatoes for butternut squash or regular potatoes. Use avocado oil instead of olive oil for a higher smoke point. Store leftovers in an airtight container for up to 4 days. Freeze for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/sheet-pan-ranch-chicken-and-sweet-potatoes/