Baked Chicken Skewers with Roasted Potatoes and Ranch Dip

An easy and delicious chicken sheet pan dinner, from Reynolds® Wrap Ambassador Tatyana’s Everyday Food.

  • Prep Time

    20 minutes

  • Servings


  • Cook Time

    1 hour

  • Course

    Main Dish


  • Ingredients For Chicken Skewers

  • Ingredients For Roasted Potatoes

  • Ingredients For Creamy Ranch Dip


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.

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 in the refrigerator 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.

Preheat the oven to 425° F. Line a large, 13-by-18-inch sheet pan with two sheets of Reynolds Wrap Non-Stick Foil. Make sure that the dull side faces up (that’s the non-stick side) and that 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.

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.

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 165° F.

Meanwhile, prepare the ranch dipping sauce. Place the sour cream and mayonnaise in 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.

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 bite of chicken and potatoes.