Sheet Pan Buffalo Chicken
prep time: 15 minutes | cook time: 40 minutes | makes 4 servings
2 lbs. skinless, boneless chicken thighs
1/4 cup gluten Free Flour (or regular if not gluten free)
1 tbsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
2 tsp salt, divided
cracked black pepper
3 tbsp olive oil, divided
1/4 cup Franks Red Hot or buffalo sauce
2 tbsp honey
2 lbs red potatoes cut into 1 inch dice
1 lb carrots, peeled and sliced
1 lb broccoli cut into florets
To prepare the chicken:
Line 2 sheet pans with parchament paper. Preheat the oven to 425 degrees.
in a large bowl combine the flour, paprika, onion powder, garlic powder, 1 tsp salt, and pepper.
Cut the chicken things into 2 inch pieces and add to the flour mixture tossing to coat. Drizzle with 1 tbsp olive oil and toss again. Lay the coated chicken on one of the sheet pans and place in the oven to bake.
Meanwhile combine the carrots and potatoes on the second sheet pan and toss with remaining 2 tbsp olive oil, salt and pepper. Place into the oven to bake along with the chicken.
After 20 minutes remove the veggie pan from the oven and add the broccoli. Drizzle the broccoli with a bit more oil and season with salt and pepper. Return pan back to oven to continue roasting for about 20 more minutes.
In a small bowl combine the buffalo sauce and honey, whisking to combine.
After the chicken has been baking for about 40 minutes, remove from the oven and drain off any oil that as accumulated. Pour the buffalo mixture over the chicken and return to the oven to bake an additional 5 minutes.
Remove both pans from the oven and serve!
*if your family does not care for spicy food, bbq sauce could replace the Franks red hot and omit the honey.