INGREDIENTS
4 boneless skinless chicken breasts
1 bunch asparagus ends trimmed
1 cup baby carrots
1 pound baby red potatoes, quartered
1 packet ranch seasoning mix
1 tablespoon hot sauce similar to sriracha
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Italian seasoning
2 tablespoons olive oil, divided
INSTRUCTIONS
Mix together one tablespoon olive oil, hot sauce, seasonings, spices, and ranch packet. Toss the chicken and veggies into the marinade, and marinate for at least an hour.
Preheat oven to 400 degrees. Place a large ovenproof pan over medium to high heat.
Drizzle the hot pan with the remaining tablespoon of olive oil. Sear the chicken on both sides. (about 3 to 4 minutes per side) You are not cooking the chicken through, you just want a nice sear.
Turn the stovetop off, and nestle the veggies and potatoes around the chicken. It's fine if some of them are on top of the chicken.
Bake for 25 to 30 minutes, or until the chicken has reached 165 degrees. Remove from the oven, and serve hot.