Follow these simple steps to create your delicious Baked Ranch Chicken and Potatoes. The key is ensuring everything is well-coated and spread out for even cooking.

1. Preheat Oven & Prepare Pan: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet (or two smaller ones if necessary to avoid overcrowding) with parchment paper or aluminum foil for easier cleanup. If using foil, lightly grease it to prevent sticking. Preheating the oven fully is crucial for getting that initial sear and promoting crispiness.
2. Prepare Potatoes: Place the cubed potatoes in a large mixing bowl. Drizzle with about half of the olive oil (2 tablespoons). Sprinkle with half of the ranch seasoning packet, half of the paprika, half of the garlic powder, half of the onion powder, and a pinch of pepper and salt (if using). Toss thoroughly until the potatoes are evenly coated. This ensures the potatoes start cooking and developing flavor right away.
3. Start Roasting Potatoes: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Ensure they are not overcrowded; use a second sheet pan if necessary. Overcrowding will cause the potatoes to steam rather than roast, resulting in sogginess. Place the baking sheet in the preheated oven and roast the potatoes for 15-20 minutes. Giving the potatoes a head start is essential because they generally take longer to cook than bite-sized chicken pieces.
4. Prepare Chicken: While the potatoes are roasting, add the cubed chicken to the same large mixing bowl (no need to wash it). Drizzle with the remaining half of the olive oil (2 tablespoons). Sprinkle with the remaining ranch seasoning, paprika, garlic powder, onion powder, and black pepper. Toss well until the chicken pieces are fully and evenly coated with the oil and seasonings.
5. Add Chicken to Pan: After the potatoes have roasted for 15-20 minutes, carefully remove the baking sheet from the oven. Add the seasoned chicken pieces to the baking sheet, distributing them evenly amongst the potatoes. Try to ensure everything remains in a single layer. Gently toss or rearrange if needed to make space.
6. Continue Roasting: Return the baking sheet to the oven. Continue to bake for another 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C when checked with a meat thermometer) and the potatoes are tender and golden brown with crispy edges. You can toss the chicken and potatoes gently halfway through this second baking period if desired, to promote even browning, but it’s often not strictly necessary.
7. Check for Doneness: Use a fork to pierce a few potato cubes – they should be easily pierced and tender inside. Check the largest chicken piece for doneness; it should be opaque white throughout with clear juices. Using a meat thermometer is the most accurate way to ensure the chicken is safely cooked without being overdone.
8. Rest and Garnish: Once cooked, remove the baking sheet from the oven. Let the chicken and potatoes rest on the pan for about 5 minutes. This allows the juices in the chicken to redistribute, resulting in more tender meat. Just before serving, sprinkle with fresh chopped parsley or chives, if desired, for a burst of color and freshness.