Combine chicken marinated in Simply 60™ Buttermilk Ranch Dressing with summer vegetables and fresh herbs for a simple sheet-pan dinner that packs a delicious punch.
Pat chicken dry and cut into 1-inch pieces. Combine buttermilk ranch dressing, 1 teaspoon kosher salt, lemon juice, and chicken in a large, resealable plastic bag, making sure to coat chicken in marinade. Marinate in refrigerator for 30 minutes.
While chicken is marinating, prepare vegetables. Preheat oven to 450°. Line sheet pan with parchment paper. Combine vegetables on sheet pan and drizzle olive oil, remaining kosher salt, black pepper and herbs. Toss to coat and spread into single layer, using two sheet pans if necessary.
Remove chicken from marinade, draining and discarding excess marinade. Spread chicken evenly throughout vegetables.
Roast chicken and vegetables for 20 minutes, or until chicken is cooked through, stirring halfway through. Broil for 1 to 2 minutes to caramelize chicken and vegetables.
Remove from oven and top with freshly grated Parmesan.
