Description
A bold and easy sheet pan buffalo ranch chicken with tender chicken, crispy potatoes, and flavorful seasoning, all roasted together for a simple and satisfying meal.
Ingredients
- 2 boneless, skinless chicken breasts (about 400 g), cut into chunks
- 400 g baby potatoes, halved
- 3 tablespoons olive oil
- 1/3 cup (80 ml) buffalo sauce
- 1 packet (about 28 g) ranch seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups broccoli florets (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 200°C and line a large sheet pan with parchment paper.
- In a bowl, toss the halved baby potatoes with 1 tablespoon olive oil, half of the ranch seasoning, salt, and pepper. Spread on the sheet pan and roast for 15 minutes.
- In another bowl, mix the chicken chunks with remaining olive oil, buffalo sauce, remaining ranch seasoning, garlic powder, and paprika.
- Remove the pan from the oven and add the seasoned chicken to the potatoes. Add broccoli if using.
- Return to the oven and roast for 20–25 minutes, stirring halfway through, until the chicken is cooked through and potatoes are tender.
- Garnish with fresh parsley and serve warm.
Notes
- Swap broccoli with green beans or carrots as desired.
- Drizzle extra buffalo sauce before serving for more heat.
- Add shredded cheese during the last few minutes for a richer flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven for best texture; microwave may soften potatoes.
- You can prep ingredients ahead and bake when ready.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 90 mg
