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Sheet Pan Ranch Chicken with Potatoes and Green Beans

This Sheet Pan Ranch Chicken with Potatoes and Green Beans is one of those easy, high-protein meals that checks all the boxes: simple ingredients, minimal prep, tons of flavor and an entire balanced meal made right in the oven.
Prep Time15 minutes
Cook Time45 minutes
Course: Dinner, lunch
Cuisine: American
Keyword: chicken, chicken recipes, easy recipe, healthy dinner, healthy recipe, meal prep, one pan dish, sheet pan recipe, weight loss
Servings: 6
Author: Chef Allie's Kitchen

Equipment

  • Sheet pans
  • Oven

Ingredients

POTATOES

  • 1.5 pounds Yukon Gold and Red Bliss potatoes 1 inch cubes
  • Avocado oil spray
  • 2 tsp Ranch seasoning
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1/2 tsp Paprika
  • 1/2 tsp Dried dill
  • Salt to taste
  • Pepper to taste

Chicken

  • 1.5 pounds Chicken breast 1 inch pieces
  • Avocado oil spray
  • 2 tsp Ranch seasoning
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1/2 tsp Paprika
  • 1/2 tsp Dried dill
  • Salt to taste
  • Pepper to taste

GREEN BEANS

  • 1 pound Fresh green beans trimmed
  • Avocado oil
  • 1/2 tsp Ranch seasoning
  • 1/2 tsp Onion power
  • 1/2 tsp Garlic powder
  • 1/4 tsp Paprika
  • 1/4 tsp Dried dill
  • Salt to taste
  • Pepper to taste

Instructions

  • Preheat your oven to 400°F.
  • Prepare your sheet pans by spraying them well with avocado oil spray or lining them with parchment paper.
  • Cut the Yukon Gold and Red Bliss potatoes into approximately 1-inch cubes.
  • Place the potatoes onto a well-greased large sheet pan.
  • Lightly spray them with avocado oil and season generously with ranch seasoning ,dried dill, garlic powder, onion powder, paprika, salt and black pepper.
  • Toss everything together until the potatoes are evenly coated.
  • Spread the potatoes into an even layer so they have enough room to roast instead of steam.
  • Place them into the preheated oven while you prepare the chicken and green beans.
  • Cut the chicken breasts into approximately 1-inch bite-sized pieces.
  • Place the chicken onto a separate greased or parchment-lined sheet pan.
  • Lightly spray with avocado oil and season with ranch seasoning, dried dill, garlic powder, onion powder, paprika, salt and black pepper.
  • Toss until all of the chicken is evenly coated, then spread it into a single layer.
  • Place the chicken into the oven with the potatoes.
  • Trim the ends from the fresh green beans and place them onto a smaller sheet pan.
  • Lightly spray with avocado oil.
  • Season with salt, pepper, garlic powder, onion powder, paprika, a little ranch seasoning and extra dried dill.
  • Toss to coat and spread into an even layer.
  • Since the green beans cook much faster than the potatoes, add them to the oven last.
  • Continue roasting until:
    The potatoes are tender on the inside and golden around the edges.
    The chicken reaches an internal temperature of 165°F.
    The green beans are tender but still have a little bite to them.
  • Depending on your oven and the size of your pieces, the potatoes will usually take around 30–40 minutes, chicken around 18–25 minutes, and green beans around 12–18 minutes.

Notes

One-Sheet-Pan Method

Don't want to use multiple sheet pans? You can absolutely make this recipe on one large sheet pan.
Start by adding the seasoned potatoes to the pan and roast them for approximately 10 minutes.
Remove the pan from the oven and add the seasoned chicken.
Return everything to the oven for another 10 minutes.
Then add the seasoned green beans and continue roasting until the potatoes are tender, the chicken reaches 165°F internally and the green beans are cooked to your liking.
I personally prefer using separate pans because it gives me more control. If the potatoes need a few extra minutes or the green beans are finished early, I can easily remove one pan without overcooking another ingredient.