Sheet Pan Buffalo Chicken and Potatoes

Name: Sheet Pan Buffalo Chicken and Potatoes
Prep time: 18 min
Cook time: 35 min
Total time: 53 min
Yield: 4 servings
Cuisine: American
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 celery stalks, sliced; 1/4 cup blue cheese crumbles (or ranch dressing); 2 green onions, thinly sliced

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.

53 minEasyServes 4520 cal/serving

AmericanDinnerOvenHigh ProteinHigh FiberNut-FreeEgg-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

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 celery stalks, sliced
1/4 cup blue cheese crumbles (or ranch dressing)
2 green onions, thinly sliced

Instructions

1

Preheat oven to 425°F (220°C). Line a large sheet pan with foil and spray with cooking spray.
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.
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.
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.
5

Push potatoes to the edges of the pan and add chicken to the center in a single layer.
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.
7

Drizzle the remaining buffalo butter over the pan. Top with 2 sliced celery stalks, 2 thinly sliced green onions, and 1/4 cup blue cheese crumbles (or ranch dressing). Serve immediately.

Questions

Can I make Sheet Pan Buffalo Chicken and Potatoes dairy-free?

Yes. The dairy in this entry is 3 tbsp unsalted butter, melted, 1/4 cup blue cheese crumbles (or ranch dressing). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Sheet Pan Buffalo Chicken and Potatoes keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Sheet Pan Buffalo Chicken and Potatoes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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