Preheat and prep the tray: Set your oven to 200°C (400°F). Line a large baking sheet with parchment paper or foil for the easiest cleanup imaginable. You'll thank yourself later when you simply lift the liner and toss it away.

Season the potatoes: In a large mixing bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, half the ranch seasoning, garlic powder, onion powder, and a generous pinch of salt and pepper. The potatoes should look glossy and speckled with seasoning — that's your cue they're ready.

Arrange the potatoes first: Spread the seasoned potatoes in a single layer on one side of the baking sheet. They need a head start because they take longer to cook than the chicken. Place them cut-side down for maximum browning — you'll see the edges turn a deep golden colour as they roast.

Prepare the chicken: Pat the chicken breasts dry with kitchen paper. This step is crucial for a golden crust; moisture is the enemy of browning. In the same bowl you used for the potatoes (less washing up!), combine the remaining olive oil, remaining ranch seasoning, smoked paprika, dried dill, and a pinch of pepper. Add the chicken and turn to coat thoroughly. Each piece should be completely covered in the creamy-looking mixture.

Add the chicken to the tray: After the potatoes have had a 10-minute head start, remove the tray from the oven and place the chicken breasts on the other side, leaving space between each piece. You should hear a gentle sizzle as the chicken hits the hot pan — that sound means you're on track for a crispy exterior.

Roast until golden and cooked through: Return the tray to the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 74°C (165°F). The potatoes should be fork-tender and crispy on the outside, with a golden-brown colour. The chicken will look deeply bronzed and slightly caramelised at the edges.

Finish with butter and rest: Drizzle the melted butter over the chicken and potatoes, then let everything rest on the tray for 5 minutes. This allows the juices to redistribute through the chicken. The aroma at this point — buttery, herby, and savoury — will have everyone gathering in the kitchen.

Garnish and serve: Sprinkle with fresh parsley if using, then transfer to plates or serve straight from the tray. The potatoes should be crisp on the outside and fluffy inside, while the chicken remains juicy and tender.