Buffalo Chicken Sheet Pan Meal

Ingredients

Chicken:

4 pieces chicken breasts or thighs (about 1.5 lbs)

Salt and black pepper to taste

1/2 cup buffalo sauce

Vegetables:

1 lb small potatoes, halved or quartered

1 cup baby carrots

1 cup Brussels sprouts, halved

2 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon paprika

Salt and black pepper to taste

Instructions

Prepare the Oven and Vegetables:

Preheat oven to 400°F (200°C).

Line a baking sheet with parchment paper.

In a large bowl, toss potatoes, carrots, and Brussels sprouts with olive oil, garlic powder, paprika, salt, and pepper.

Spread vegetables in a single layer on the baking sheet.

Prepare the Chicken:

In a separate bowl, season chicken with salt and pepper.

Dip each piece of chicken in buffalo sauce to coat evenly.

Bake:

Place chicken on top of the vegetables on the baking sheet.

Bake for 30-35 minutes, or until chicken and vegetables are cooked through.

Serve:

Serve hot.

Additional Tips:

Vegetable Variations: You can use any vegetables you like.

Crispy Chicken: For crispier chicken, broil for 5 minutes after baking.

Sauces: Serve buffalo chicken with ranch or blue cheese dressing.

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