Baked Chicken Skewers with Roasted Potatoes & Ranch Dip

a plate of chicken and potatoes on a table, with a cooking pan and spices

Looking for an easy and delicious chicken sheet pan dinner? Look no further than my Baked Chicken Skewers with oven roasted potatoes, served with an easy, homemade ranch dip. I’ve partnered with Reynolds Wrap® to bring you this easy recipe. The chicken is marinated in a creamy sauce with fresh dill, parsley, and smoked paprika; and the potatoes are seasoned with the same spices and herbs. And the creamy ranch dip really helps brings everything together! I love using Reynolds Wrap® Non-Stick Foil for for this recipe because it makes prepping, cooking, and cleanup easy so I can spend more time with my family. This incredible chicken dinner is bound to become a family favorite!

Watch My Chicken Skewers Video Tutorial

For step-by-step instructions and lots of extra tips, make sure to watch my YouTube video tutorial for my baked chicken skewers. Want to stay up to date on the latest recipes? Subscribe to my website emailing list and my YouTube channel and turn on notifications.

Ingredients for Chicken Sheet Pan Dinner

These easy, baked chicken skewers are made with staple pantry ingredients you’re bound to have in your kitchen. Here are a few essential items you’ll need; you can find the full list of ingredients in the recipe card below.

  • Chicken: you can use boneless, skinless chicken breast or chicken thigh for this recipe. Both will work well, and you don’t have to adjust the recipe for either one.
  • Mayonnaise: for both the chicken marinade and the ranch dip. I like to use a thicker, avocado oil mayo.
  • Lemon Juice: freshly squeezed lemon will add great acidity to the marinade and the dip.
  • Fresh Dill, Parsley & Chives: I love the fresh aroma of fresh herbs for this recipe. If you don’t have fresh herbs on hand, dried herbs will work well, too. Just add half the amount.
  • Smoked Paprika: this smoky pepper is the perfect way to add some smokiness to this recipe without using the grill.
  • Sour Cream: for making the ranch dip. You can also use Greek yogurt instead.

Supplies for this Recipe

Here’s a list of supplies and tools you’ll need to make this recipe.

  • Reynolds Wrap® Non-Stick FoilReynolds Wrap® Foil is the only foil I trust in my kitchen, and I especially love this non-stick foil. It helps food lift right off with no messy cleanup, especially for sticky foods. The dull side should always be facing up next to the food to benefit from the non-stick properties.

You can buy some of these items online using my Amazon Affiliate Links.

  • Large Sheet Pan – this versatile aluminum pan is great for roasting the chicken skewers.
  • Bamboo Skewers – you’ll need just 5 to 7 of these wooden skewers. Presoak them in water for best results.
  • Digital Meat Thermometer – a must for every chef! Use this to ensure the chicken has reached the proper internal temperature.
a plate of chicken skewers with roasted potatoes and creamy dipping sauce, on a table

Preparing & Marinating the Chicken

To make these easy baked chicken skewers, we need to start with the chicken and the marinade! You can use either chicken breast or chicken thigh for this recipe.

  1. Start by preparing the creamy chicken marinade. In a large bowl, combine the mayonnaise, lemon juice, salt, pepper, garlic powder, onion powder, smoked paprika, fresh dill and parsley. Mix everything together with a spatula or whisk, then set aside.
  2. Next, portion the chicken. I recommend cutting the chicken into larger chunks. This will result in juicier chicken.
  3. Drop the portioned chicken into the marinade, then using your hands or a spatula, toss the chicken until it’s very well coated.
  4. Set the chicken into the refrigerated to marinate for at least 30 minutes. This is a great recipe to prepare ahead of time, too. You can marinate the chicken the night before, then skewer and bake when ready.

Preparing the Roasted Baby Potatoes

While the chicken is marinating, it’s the perfect time to prepare the potatoes for roasting. These roasted potatoes are seasoned with the same herbs and spices as the chicken, making for an easy side.

  1. Preheat the oven to 425F. Line a large, 13×18-inch sheet pan with two sheets of Reynolds Wrap® Non-Stick Foil. Make sure the dull side faces up and the pan edges are well covered.
  2. Quarter the baby potatoes into wedges, then place them directly onto the prepared sheet pan. Drizzle the potatoes with cooking oil (I like to use avocado oil) and season with the herbs and spices.
  3. Toss the potatoes until they’re well coated all over, then arrange them in a flat layer on one half of the sheet pan.

How to Make Baked Chicken Skewers

Once we have the potatoes ready, we can get back to our chicken. I like to use bamboo skewers for this recipe. Presoak them in water to ensure they don’t get charred in the oven.

  1. Remove the chicken from the refrigerator and skewer the meat onto the bamboo skewers, packing the meat well but not too tightly. This recipe will make 5 to 7 skewers. Place the skewers onto the prepared sheet pan, opposite the seasoned potatoes.
  2. Cover the potatoes with another sheet of Reynolds Wrap® Non-Stick Foil. The foil will trap moisture inside the pan, helping cook the potatoes faster.
  3. Roast the chicken skewers and potatoes for 20 to 25 minutes, until the potatoes are fork tender. Remove the foil from the potatoes, then switch the oven to the broil setting, keeping the sheet pan on the middle oven rack. Broil on ‘high’ for 5 to 9 minutes, until the internal temperature of the chicken reaches 165F.
a sheet pan filled with roasted potatoes and chicken kabobs, on a table

Easy, Homemade Ranch Dip

While the chicken skewers are baking in the oven, it’s the perfect time to make our homemade creamy ranch dip. This dip pairs so well with the roasted potatoes and chicken. It’s creamy and delicious!

  1. Place the sour cream and mayonnaise into a medium sized mixing bowl. Squeeze in the fresh lemon juice, then add the garlic powder, onion powder, salt, ground black pepper, and fresh herbs.
  2. Mix everything together with a spatula or whisk, then set aside. This dip will keep well in the refrigerator for up to 1 week.
a bowl of creamy dip topped with herbs, on a table

Serving the Chicken Dinner

For serving this chicken sheet pan dinner, I first sprinkle the chicken and potatoes with more fresh herbs. This not only adds a great pop of color, but also adds more flavor.

Serve the chicken skewers with a generous helping of the roasted potatoes. Add a spoonful of the ranch dip on the side and enjoy with every bit of chicken and potatoes.

a bowl of chicken skewers and potatoes on a table, with sheet pan

More Recipes!

Enjoyed this easy, one-pan chicken dinner recipe? Check out some of my other recipes you’re sure to enjoy!

  • Maple Dijon Chicken with Sweet Potatoes – another quick and easy sheet pan dinner with bone-in chicken thighs, brussels sprouts, and a delicious mustard and maple syrup glaze.
  • Pepper Chicken Rice – a one-pan chicken dinner with juicy chicken baked over a bed of pepper rice. An aromatic and delicious dish!
  • Easy Chicken & Potato Casserole – have this dish in the oven to 15 minutes! Bone-in chicken baked with potatoes in a creamy white wine sauce.

If you’re looking for more recipes using Reynolds Wrap® Non-Stick Foil:

  • Sheet Pan Blueberry Pancakes – the fluffiest and most delicious buttermilk pancakes dotted with blueberries, served with maple syrup and whipped cream!

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This recipe post is sponsored by Reynolds Wrap®.

Baked Chicken Skewers with Roasted Potatoes & Ranch Dip

20 mins prep + 30 mins cook + 30 mins Marinating
5 servings
Easy, baked chicken skewers with oven roasted potatoes and a creamy, homemade ranch dip! Juicy, flavorful and easy chicken sheet pan dinner.

Ingredients 

For Chicken Skewers:

  • 2 1/2 lbs chicken breast, or chicken thigh
  • 1/3 cup mayonnaise
  • juice from 1 lemon
  • 2 tsp sea salt
  • 1 tsp EACH: garlic powder, onion powder, smoked paprika
  • 1/2 tsp ground black pepper
  • 2 tbsp EACH: chopped fresh dill, fresh parsley, or 1 tbsp dry

For Roasted Potatoes:

  • 2 lbs baby potatoes
  • 2 to 3 tbsp olive or avocado oil
  • 1 to 1 1/2 tsp sea salt, adjust to taste
  • ground black pepper
  • 1 tsp EACH: garlic powder, onion powder, smoked paprika
  • 1 tbsp EACH: chopped fresh dill, fresh parsley

For Ranch Dip:

  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • juice from 1/2 lemon, adjust to taste
  • 1/4 tsp sea salt, adjust to taste
  • sprinkle of ground black pepper
  • 1/2 tsp EACH: garlic powder, onion powder
  • 1 tbsp EACH: chopped fresh dill, fresh parsley, fresh chives

Instructions

Preparing the Marinade:

  • Start by preparing the creamy chicken marinade. In a large bowl, combine the mayonnaise, lemon juice, salt, pepper, garlic powder, onion powder, smoked paprika, fresh dill and parsley. Mix everything together with a spatula or whisk, then set aside.

Marinating the Chicken:

  • Next, portion the chicken. I recommend cutting the chicken into larger chunks. This will result in juicier chicken. Drop the portioned chicken into the marinade, then using your hands or a spatula, toss the chicken until it’s very well coated.
  • Cover and set the chicken into the refrigerated to marinate for at least 30 minutes. This is a great recipe to prepare ahead of time, too. You can marinate the chicken the night before, then skewer and bake when ready.

Preparing the Potatoes:

  • Preheat the oven to 425F. Line a large,13×18-inch sheet pan with two sheets of Reynolds Wrap® Non-Stick Foil. Make sure the dull side faces up and the pan edges are well covered.
  • Quarter the baby potatoes into wedges, then place them directly onto the prepared sheet pan. Drizzle the potatoes with cooking oil (I like to use avocado oil) and season with the herbs and spices. Toss the potatoes until they’re well coated all over, then arrange them in a flat layer on one half of the sheet pan.

Making the Skewers:

  • Remove the chicken from the refrigerator and skewer the meat onto bamboo skewers, packing the meat well but not too tightly. This recipe will make 5 to 7 skewers. Place the skewers onto the prepared sheet pan, opposite the seasoned potatoes.

Baking Instructions:

  • Cover just the potatoes with another sheet of Reynolds Wrap®Non-Stick Foil. The foil will trap moisture inside the pan, helping cook the potatoes faster.
  • Roast the chicken skewers and potatoes for 20 to 25 minutes, until the potatoes are fork tender. Remove the foil from the potatoes, then switch the oven to the broil setting, keeping the sheet pan on the middle oven rack. Broil on ‘high’ for 5 to 9 minutes, until the internal temperature of the chicken reaches 165F/74C.

Making Creamy Ranch Dip:

  • Meanwhile, prepare the ranch dipping sauce. Place the sour cream and mayonnaise into a medium sized mixing bowl. Squeeze in the fresh lemon juice, then add the garlic powder, onion powder, salt, ground black pepper, and fresh herbs.
  • Mix everything together with a spatula or whisk, then set aside. This dip will keep well in the refrigerator for up to 1 week.

Serving Suggestions:

  • For serving this chicken sheet pan dinner, I first sprinkle the chicken and potatoes with more fresh herbs. This not only adds a great pop of color, but also adds more flavor. Serve the chicken skewers with a generous helping of roasted potatoes. Add a spoonful of the ranch dip on the side and enjoy with every bit of chicken and potatoes.

Notes:

  • Nutritional facts calculated with ranch dipping sauce. Calories reduced to approximately 550 per serving out of 5 servings without the sauce.

Nutrition

Calories: 687kcal | Carbohydrates: 34g | Protein: 53g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 2215mg | Potassium: 1659mg | Fiber: 4g | Sugar: 2g | Vitamin A: 416IU | Vitamin C: 44mg | Calcium: 61mg | Iron: 3mg