• Preheat oven to 425 degrees F. Use a nonstick sheet tray or line with foil or parchment paper.
• In a large bowl, toss together the 2 cups of bite-size potato chunks, 2 cups of broccoli floret chunks, 2 cups of cauliflower floret chunks, and 2 tablespoons of olive oil. Sprinkle with 1 tablespoon of ranch seasoning, salt, and cracked black pepper then toss until fully coated. Pour evenly onto half of the sheet tray. Roast for 10 minutes.
• Meanwhile, melt ¼ cup of butter in the microwave or on the stovetop. Whisk in ¼ cup hot sauce, and 2 tablespoons of honey.
• Remove the sheet pan from the oven and toss the veggies. Place the 2 pounds of boneless chicken thighs on the empty half of the sheet pan and brush with half the sauce.
• Place in the oven and roast for 10 minutes. Remove from the oven and flip the chicken and stir the veggies once more. Brush chicken with more buffalo sauce.
• Roast for another 5 minutes, or until chicken is cooked through (to 165°F)  and veggies are browned.

NOTES

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

SERVING SUGGESTIONS

• This is a complete meal on its own, but would also be great served with a crisp green salad.

SWAP SUGGESTIONS

• Protein: Swap the chicken thighs for chicken wings or breasts.
• Vegetarian: Swap the chicken for cauliflower steaks.
• Other: Rather than making the buffalo sauce, swap it for the 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.

WEEKEND PREP / MAKE AHEAD

• Cut and prep broccoli and cauliflower florets and store in an airtight container.
• Make buffalo sauce and store in an airtight container.