1 (1 oz) packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 cup real mayonnaise
1 cup bread crumbs (I used panko crumbs)
4 small/medium (1 1/2 lbs total) boneless, skinless chicken breasts
1 1/2 lb small red potatoes, halved or quartered if larger into 3/4″-thick pieces
1 lb baby carrots or slender peeled carrots (1/2″ thick)
1 Tbsp olive oil
Salt and Pepper to taste
Parsley to garnish, optional
1. In a large Ziploc bag combine 1 cup mayo and 1 packet ranch seasoning mix (or use a bowl if you’re eager to wash more dishes). Add 4 chicken breasts and squish the bag around to coat chicken. Squeeze excess air out of the bag, seal and refrigerate chicken while prepping veggies.
2. Use olive oil to grease a large rimmed cookie sheet lined with foil. Place vegetables and potatoes on your oiled pan. Drizzle the top with 1 Tbsp olive oil and sprinkle with 1/2 tsp salt and pepper, or season to taste. Toss veggies on the pan using your hands, then push them to the sides to make room for the chicken, keeping potatoes cut-side down.
3. Place bread crumbs in a shallow bowl. Shake off any excess marinade from chicken then dip in bread crumbs, turning to coat evenly. Transfer to baking sheet. It’s ok if veggies are a little crowded but keep at least a sliver of space between chicken breasts for optimal crispiness. Spray or drizzle the chicken with oil if desired to get a golden crust.
4. Bake at 400˚F for 25-28 min or until chicken reaches internal temp of 165 degrees F, or juices run clear. Turn on the broiler and continue baking 3 min to brown the chicken. Remove from oven, garnish with fresh parsley if desired and serve.
Shamelessly stolen from: Here