Preheat oven to 400°F (200°C).

In a large zip-top bag, mix mayonnaise and ranch seasoning. Add chicken and coat well. Seal and refrigerate while preparing vegetables.

Grease or line a baking sheet with parchment paper.

Place potatoes and carrots on the sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Arrange potatoes cut-side down.

Place bread crumbs in a shallow bowl. Remove chicken from marinade, shake off excess, and coat in crumbs.

Arrange chicken on the pan, leaving space between pieces.

Lightly spray with oil for a crispier crust if desired.

Bake for 25–28 minutes, or until chicken reaches 165°F internally.

Broil for 3 minutes for a golden finish.

Garnish with parsley and serve warm.

This one pan chicken and vegetables recipe ensures everything cooks evenly and delivers maximum flavor with minimal effort.