If you are as obsessed with sheet pan dinners as I am, I’ve got the recipe for you today. Sheet Pan Buffalo Chicken and Ranch Veggies are cooked together on one sheet pan for a simple, quick and healthy dinner.
Ok guys, let me start by telling you I’m super distracted. Trying to write a blog post while the country’s future is at stake probably wasn’t the best plan. We’ve been watching CNN for hours now and I’m not sure how much more I can take.
Hopefully by the time you read this, we finally know who it’s going to be but for now it’s just so close. I’m just glad my vote has been casted and the day is done.
We also had family photos today so it’s been a busy day around here. Our photographer posted a sneak peek and I’m totally in love. Keep an eye out in a couple of weeks to see them all. The kids were sweet, cooperated and smiled. A miracle indeed.
Busy days call for simple, dinners and man do I have a good one to share with you today. Have you guys heard about sheet pan dinners?
It seems like they are all the rage right now and I can totally understand and jump on that bandwagon. Your whole dinner is baked on one sheet pan which usually means it’s simple, healthy and leaves a minimal mess to clean up. I say yes to all those things.
This delicious play on the classic, calorie laden appetizer starts with ranch spiced veggies. I started with sweet potatoes, broccoli and cauliflower as those are my favorites to roast.
You can switch out any of these for something else, just remember different vegetables cook at different times so adjust that accordingly. The veggies are tossed with olive oil, a packet of dry ranch mix and a few additional spices before they are roasted.
Next, we move on to the boneless chicken thighs. A quick sweet and spicy buffalo sauce is made in the microwave then brushed onto the chicken before baking. Easy peasy.
I chose to bake all this goodness on a foil lined sheet pan for even easier clean up. Considering the honey in the buffalo sauce, I definitely recommend it. All together, this meal takes about 40 minutes but most of that time is inactive cooking while it’s baking in the oven. A definite win on busy weeknights.
- 2 cups bite-size broccoli florets
- 2 cups bite-size cauliflower florets
- 2 cups bite-size sweet potatoes
- 2 Tbsp. olive oil
- 1 (1 oz.) packet dry ranch seasoning
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 3 Tbsp. salted butter
- 3 Tbsp. hot pepper sauce
- 1 Tbsp. honey
- Few cracks of black pepper
- 2 lbs. boneless skinless chicken thighs
- Preheat oven to 425 degrees F. Line a large sheet pan with foil. In a large bowl, toss together the broccoli, cauliflower, sweet potatoes and olive oil. Sprinkle with the dry ranch mix, salt, pepper and garlic powder then toss until fully coated. Pour onto half of the baking sheet. Bake for 10 minutes.
- Meanwhile, in a microwave safe bowl, melt the butter. Whisk in the hot pepper sauce, honey and black pepper.
- After 10 minutes for veggies is up, remove the sheet pan from the oven and stir veggies. Lay the chicken thighs on the empty half of the sheet pan and brush with half the sauce. Place in the oven and bake for 10 minutes. Remove from the oven and flip the chicken and veggies. Brush chicken with more buffalo sauce. Bake another 10 minutes, or until chicken is cooked through and veggies are browned.