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–+ servings
a plate of chicken skewers with roasted potatoes and creamy dipping sauce, on a table

Baked Chicken Skewers with Roasted Potatoes & Ranch Dip

20 minutes prep + 30 minutes cook + 30 minutes 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 
US Customary - Metric

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,13x18-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