Sheet Pan Dinner with Chicken and Veggies

Step 1
Combine mayonnaise and ranch dressing mix in a gallon-sized resealable plastic bag to make the marinade. Place chicken in the bag, squish around to cover, and refrigerate while preparing the other ingredients.

Step 2
Preheat oven to 400 degrees F (200 degrees C). Grease a large rimmed baking sheet the size of your oven with olive oil.

Step 3
Place red potatoes and baby carrots along the outer edges of the baking sheet, leaving room in the middle for the chicken. Season with salt and pepper.

Step 4
Pour breadcrumbs into a bowl or onto a plate. Remove chicken from marinade and drain off excess marinade. Coat chicken in the breadcrumbs and place on the baking sheet with some room in between the pieces.

Step 5
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn on the oven's broiler and broil for an additional 3 to 5 minutes.