Sheet Pan Buffalo Chicken and Potatoes
Chicken breast pieces and baby potatoes toss in a buttery buffalo sauce and roast together on one pan until the chicken is juicy, the potatoes are crispy-edged, and the whole dish has that signature tangy heat.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, 1.5-inch chunks
- 1.5 lbs baby potatoes, halved
- 1/3 cup Frank's RedHot or similar buffalo wing sauce
- 3 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 stalks celery stalks, sliced
- 1/4 cup blue cheese crumbles (or ranch dressing)
- 2 green onions, thinly sliced
Instructions
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1
Preheat oven to 425°F (220°C). Line a large sheet pan with foil and spray with cooking spray.
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2
In a small bowl, stir together 1/3 cup Frank's RedHot or similar buffalo wing sauce and 3 tbsp melted unsalted butter to make the buffalo butter.
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3
Toss 1.5 lbs halved baby potatoes with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Spread cut-side down on the sheet pan.
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4
Roast potatoes for 15 minutes. Meanwhile, toss 1.5 lbs 1.5-inch chunks boneless, skinless chicken breasts with about two-thirds of the buffalo butter mixture and a pinch of salt.
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5
Push potatoes to the edges of the pan and add chicken to the center in a single layer.
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6
Roast for another 18-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender and golden.
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7
Drizzle the remaining buffalo butter over the pan. Top with 2 stalks sliced celery stalks, 2 thinly sliced green onions, and 1/4 cup blue cheese crumbles (or ranch dressing). Serve immediately.