Sheet Pan Buffalo Chicken and Ranch Veggies Recipe
This Sheet Pan Buffalo Chicken and Ranch Veggies recipe offers a flavorful, balanced meal that’s quick and easy to prepare. Tender boneless chicken thighs are coated in a tangy buffalo sauce, while an assortment of seasoned broccoli, cauliflower, and sweet potatoes roast to perfection with a ranch spice blend. All cooked together on one sheet pan, making cleanup a breeze and delivering a deliciously spicy and savory dinner in under an hour.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Vegetables
- 2 cups bite-size broccoli florets
- 2 cups bite-size cauliflower florets
- 2 cups bite-size sweet potato chunks
- 2 Tbsp. olive oil
Seasonings & Sauce
- 1 (1 oz.) packet dry ranch dressing mix
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 3 Tbsp. salted butter
- 3 Tbsp. hot sauce
- 1 Tbsp. honey
- 1/4 tsp. black pepper
Protein
- 2 lbs. boneless chicken thighs
Instructions
- Preheat and prepare vegetables: Preheat your oven to 425°F and line a large sheet pan with foil for easy cleanup. In a large bowl, toss the broccoli florets, cauliflower florets, and sweet potato chunks with olive oil. Sprinkle in the dry ranch dressing mix, kosher salt, black pepper, and garlic powder; toss thoroughly until the veggies are evenly coated. Spread the mixture evenly over half of the prepared sheet pan and bake for 10 minutes.
- Make the buffalo sauce: While the veggies bake, melt the salted butter in a microwave-safe bowl. Once melted, whisk in the hot sauce, honey, and 1/4 teaspoon black pepper to create a balanced buffalo sauce with a hint of sweetness.
- Combine chicken and veggies: After the initial 10 minutes, remove the sheet pan from the oven and gently stir the vegetables to promote even cooking. Arrange the boneless chicken thighs on the empty half of the sheet pan. Brush half of the prepared buffalo sauce over the chicken thighs, ensuring they are well coated.
- Bake chicken and continue roasting veggies: Place the sheet pan back into the oven and bake for 10 minutes. Then remove from the oven, flip the chicken pieces and vegetables to promote even cooking and browning. Brush the chicken again with the remaining buffalo sauce.
- Finish cooking: Return the sheet pan to the oven and bake for an additional 10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the veggies are tender and nicely browned. Remove from the oven and let rest briefly before serving.
Notes
- You can substitute boneless chicken breasts if preferred, but adjust cooking time accordingly.
- For extra heat, increase the amount of hot sauce or add a pinch of cayenne pepper.
- Ensure the sweet potato chunks are cut evenly for uniform cooking.
- Use fresh ranch seasoning or homemade ranch mix to avoid preservatives.
- Serve with a side of celery sticks or extra ranch dressing for dipping, if desired.
