sheet pan buffalo chicken

with ranch roasted potatoes
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4



  • 2 tablespoons olive oil
  • 2 cups potatoes, cut into bite-sized pieces
  • 2 cups broccoli florets cut into bite-sized pieces
  • 2 cups cauliflower florets cut into bite-sized pieces
  • 1 tablespoon ranch seasoning blend


  • ¼ cup unsalted butter
  • ¼ cup hot sauce
  • 2 tablespoons honey
  • 2 pounds boneless skinless chicken thighs


  • Preheat oven to 425°F. Use a nonstick sheet tray or line with foil or parchment paper.
  • In a large bowl, toss together 2 cups potatoes, 2 cups broccoli florets, 2 cups cauliflower florets, and 2 tablespoons oil. Sprinkle with 1 tablespoon ranch seasoning, and a big pinch salt and pepper; toss until fully coated. Pour evenly onto half of the sheet tray. Roast for 10 minutes.
  • Meanwhile, melt ¼ cup butter in the microwave or on the stovetop. Whisk in ¼ cup hot sauce, and 2 tablespoons honey. Set aside.
  • Remove the sheet pan from the oven and toss the veggies. Place the 2 lbs. chicken on the empty half of the sheet pan and brush with ½ buffalo sauce.
  • Roast for 10 minutes, flip chicken, then stir veggies once more. Brush chicken with more buffalo sauce.
  • Roast for another 5 minutes, or until chicken is cooked through (165°F) and veggies are browned.


  • I love the Ranch Seasoning Blend from Trader Joe’s, but you could also use the traditional Hidden Valley Ranch Seasoning Packet.


  • Serve with a crisp green salad to complete this meal.


  • Protein: Swap the chicken thighs for chicken wings or breasts.
  • Vegetarian:  Swap the chicken for cauliflower steaks or florets.
  • Other: Swap buffalo sauce for Sweet Baby Ray’s Buffalo Wing Sauce. It’s one of my favorite store-bought sauces with the perfect balance of mild heat and tang.


  • Cut broccoli and cauliflower florets; store in an airtight container in the refrigerator for up to 5 days.
  • Make buffalo sauce; store in an airtight container in the refrigerator for up to 5 days.


Calories: 813kcal | Carbohydrates: 35g | Protein: 41g | Fat: 57g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 253mg | Sodium: 980mg | Potassium: 1231mg | Fiber: 5g | Sugar: 11g | Vitamin A: 841IU | Vitamin C: 97mg | Calcium: 68mg | Iron: 3mg