Sheet Pan Buffalo Chicken and Ranch Veggies
If you are as obsessed with sheet pan dinners as I am, I’ve got the recipe for you today. Sheet Pan Buffalo Chicken and Ranch Veggies are cooked together on one sheet pan for a simple, quick and healthy dinner.
Servings 4 servings
For the Ranch Veggies:
- 2 cups bite-size broccoli florets
- 2 cups bite-size cauliflower florets
- 2 cups bite-size sweet potato chunks
- 2 Tbsp. olive oil
- 1 (1 oz.) packet dry ranch dressing
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
For the Buffalo Chicken:
- 3 Tbsp. salted butter
- 3 Tbsp. hot sauce
- 1 Tbsp. honey
- 1/4 tsp. black pepper
- 2 lbs. boneless chicken thighs
Preheat oven to 425 degrees F. Line a large sheet pan with foil. In a large bowl, toss together the broccoli, cauliflower, sweet potatoes and olive oil. Sprinkle with the dry ranch mix, salt, pepper and garlic powder then toss until fully coated. Pour onto half of the baking sheet. Bake for 10 minutes.
Meanwhile, in a microwave safe bowl, melt the butter. Whisk in the hot pepper sauce, honey and black pepper.
After 10 minutes for veggies is up, remove the sheet pan from the oven and stir veggies. Lay the chicken thighs on the empty half of the sheet pan and brush with half the sauce. Place in the oven and bake for 10 minutes. Remove from the oven and flip the chicken and veggies. Brush chicken with more buffalo sauce.Bake another 10 minutes, or until chicken is cooked through and veggies are browned.