Description
Sheet Pan Mississippi Chicken and Potatoes is an easy one pan dinner made with juicy chicken, tender roasted potatoes, ranch seasoning, au jus gravy mix, butter, and pepperoncini for a bold, comforting meal the whole family will love.
Ingredients
2 pounds chicken thighs or chicken breasts
1 1/2 pounds baby potatoes, halved
1 packet ranch seasoning mix
1 packet au jus gravy mix
1/2 cup unsalted butter, sliced
6 to 8 pepperoncini peppers
2 tablespoons pepperoncini juice
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 tablespoon fresh parsley, chopped
Instructions
1. Preheat the oven to 400°F and lightly grease or line a large sheet pan with parchment paper.
2. Place the halved baby potatoes in a bowl and toss them with olive oil, garlic powder, black pepper, and half of the ranch seasoning.
3. Spread the potatoes out on the prepared sheet pan in an even layer.
4. Pat the chicken dry and place it on the sheet pan among the potatoes.
5. Sprinkle the remaining ranch seasoning and the au jus gravy mix evenly over the chicken and potatoes.
6. Scatter the sliced butter over the top of the chicken and potatoes.
7. Add the pepperoncini peppers around the pan and drizzle the pepperoncini juice over everything.
8. Roast for 35 to 45 minutes, or until the chicken reaches 165°F and the potatoes are tender.
9. Spoon the buttery pan juices over the chicken and potatoes before serving.
10. Finish with chopped fresh parsley and serve hot.
Notes
Use chicken thighs for the juiciest result, especially if you plan to reheat leftovers.
Cut the potatoes into similar sized pieces so they roast evenly alongside the chicken.
For a stronger tangy flavor, add a few extra pepperoncini or another splash of the juice before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 485
- Sugar: 2g
- Sodium: 1180mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 145mg