Serves 4 · 40 min · Easy
Nut-free · Mild · Garlic full / reduced / none
Ingredients
- 2 lb chicken breasts, split into 1/2-inch-thick cutlets
- 2 lb potatoes, cut into 1/2-inch cubes
- 1.5 lb green beans, trimmed
- 3 Tbsp canola oil, divided
- Homemade dry ranch mix: 2 tsp dill, 2 tsp parsley, 1 tsp chives, 1 tsp onion powder, 1 tsp salt, 1/4 tsp pepper
- Optional 1/2 tsp garlic powder in mix (full / reduced / none) [CL]
Instructions
- Heat oven to 425°F. Use one large rimmed sheet pan and keep everything in a single layer. Toss potatoes with 1 Tbsp oil and one-third of the ranch mix. Roast 10 minutes.
- Toss chicken cutlets with 1 Tbsp oil and one-third of the mix. Add to the pan and roast 10 minutes.
- Toss green beans with remaining oil and mix. Add them and turn the potatoes. Roast 12–15 minutes more until chicken reaches 165°F and potatoes are tender.
Notes: No ranch packets. Dill, chives and parsley stand alone with no garlic. Use a larger pan if crowded.