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Cheesy Ranch Chicken with Potato Wedges

The Weeknight Dinner Cookbook by Mary Younkin
Prep Time15 minutes
Cook Time40 minutes
Marinate6 hours
Total Time6 hours 55 minutes
Course: Main Course
Keyword: Chicken
Servings: 4

Equipment

  • Sheet pan
  • Gallon size zip top bag

Ingredients

Marinade

  • 3 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 1½ tsp dried dill
  • 1 tsp dried chives
  • 1½ tsp garlic powder
  • 1½ tsp kosher salt
  • ½ tsp ground black pepper

Chicken & Potatoes

  • 2 lbs boneless, skinless chicken breasts pounded to ½-inch thickness
  • 1½ lbs red potatoes cut into ¼-inch thick wedges
  • 2 c shredded Mexican cheese
  • Ranch Dressing

Instructions

  • Combine all marinade ingredients in gallon-sized zip top bag, shaking to blend. Add chicken, turn to coat, seal, and place in refrigerator to marinate for 6-12 hours (but no more than 24 hours).
  • Preheat oven to 400°. Remove chicken from bag, and place on baking sheet. Add potatoes to bag with marinade, and toss to coat. Pour potatoes and marinade over the chicken on the baking sheet, and spread out to make a fairly even single layer.
  • Place pan in center of oven, and roast for 25-35 minutes, or until chicken is cooked through and potatoes are tender (if chicken is cooked through quickly, remove to a separate dish and keep warm). When potatoes are done, add chicken back to the sheet if it has been removed. Sprinkle potatoes and chicken generously with cheese. Roast another 3-5 minutes, or until cheese has melted completely. Serve with dressing.