Buffalo Chicken Sheet Pan with Greek-Yogurt Ranch
Serves 615 mins prep0 mins cook
This easy Buffalo Chicken Sheet Pan is a high-protein, weeknight lifesaver: juicy chicken, cauliflower and peppers, a quick buffalo glaze, and a creamy Greek-yogurt ranch drizzle. Includes tips for extra crisp, and meal-prep storage.
0 servings
What you need
tbsp olive oil
tbsp water
tsp garlic powder
tbsp cornstarch
tbsp honey
tsp smoked paprika
cup buffalo sauce
tsp salt & pepper
tsp onion powder
tbsp unsalted butter
tbsp ranch
Instructions
1 Heat the oven: 425°F. Line a large sheet pan with parchment for easy cleanup. 0 Add the sweet potatoes to the pan, season with salt and pepper, drizzle with 1 tbsp olive oil. Bake for 10 minutes while you follow the next steps. 3 Prep the chicken: Pat dry. (Optional) Toss with 2 tbsp cornstarch for extra crisp edges. Add remaining 1½ tbsp oil and remaining spices; season with salt & pepper. 9 Take the potatoes out of the oven, move to one side. 2 Season the veg: On the pan, toss cauliflower and peppers with 1½ tbsp oil, half the garlic/onion/paprika, salt & pepper . 5 Bake: Arrange chicken over the veggies (don’t crowd). Roast 18–22 minutes, stirring once at 12 minutes, until chicken hits 165°F and edges are browned. 4 Buffalo glaze: In a small bowl, whisk buffalo sauce with melted butter (and honey, if using). 6 Sauce & finish: Drizzle half the buffalo glaze over the hot pan and toss to coat. (If using cheese, sprinkle now and return to oven 2–3 minutes to melt.) 7 Ranch drizzle: Stir yogurt + ranch seasoning; thin to drizzleable. 8 Serve: Top with green onions. Plate with extra buffalo sauce and ranch on the side.View original recipe