Sheet Pan BBQ Ranch Chicken
An easy, satisfying sheet pan dinner with caramelized sweet potato halves, juicy ranch seasoned chicken breasts brushed with bbq sauce, and roasted green beans and red onion. Everything cooked on one pan with simple timing and bold flavor. A weeknight dinner the whole family will love with almost no cleanup.
Ingredients
For the Sweet Potatoes
- 2 sweet potatoes
- 2 Tbs olive oil
- ½ tsp salt
- ¼ tsp ground pepper
For the Chicken
- 2 chicken breasts
- ½ packet Ranch Seasoning Mix
- 2 Tbs BBQ sauce
- olive oil or spray oil
For the Green Beans and Onions
- 2 cups fresh green beans
- ⅓ red onion, chopped into large chunks
- ½ packet Ranch Seasoning Mix
- 1 Tbs olive oil
Instructions
For the Sweet Potatoes
- Preheat your oven to 425℉ and cut sweet potatoes in half length wise.
- Drizzle them with olive oil and rub the olive oil around the entirety of the potato making sure all sides are coated.
- Sprinkle with salt and pepper on both sides and then place skin side up on one side of a foil lined baking sheet.
- Bake at 425 for 1 hour. Set your timer to 40 min because we are going to add the chicken and other veggies when there is 20 min left.
For the Chicken and veggies
- Pat your chicken breasts dry. Spray or drizzle with olive oil and use half of a packet of ranch seasoning to season both sides generously.
- Combine green beans and onions in a bowl with olive oil and the other half of the ranch seasoning packet and toss until all the veggies are coated.
- When the sweet potatoes have been roasting for 40 min, take the pan out and add the chicken and green beans/onions. Set your timer for 10 min.
- After the chicken has been cooking for 10 min, take the pan out again and brush the tops of the chicken with BBQ sauce. Bake for 10 more min until the internal temperature of the chicken reaches 165℉. Plate and enjoy!