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This Sheet Pan Buffalo Chicken and Veggies recipe combines bold, buffalo-flavored chicken drumsticks with carrots, bell pepper, and cauliflower for a flavor-packed, fuss-free meal!
Ready in just an hour and made without flour, these buffalo chicken drumsticks and veggies are high-protein, gluten-free, Paleo, and packed with flavor in every bite!
Sheet Pan Buffalo Chicken and Veggies A.K.A. Your New Favorite Dinner
Who needs a crazy dinner prep and then the clean-up after a workday? Definitely not me! That’s why I love sheet pan recipes! Whether you’re making sheet pan herb butter salmon, sheet pan Greek meatballs, or this sheet pan buffalo chicken, cleanup is always minimal. Not to mention, prep time and cook times are pretty fast, too, which is why you’re going to love this recipe!
From start to finish, you can be in and out of the kitchen with a complete, nutritious meal in just an hour. Plus, it makes for great leftovers! In fact, it’s one of my favorite freezer meals.
Serve it on its own, or add a side dish or two, and you’ve got a quick, easy recipe the whole family will love. Winner winner chicken dinner!
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Melted Butter: I recommend using unsalted butter to prevent your chicken from being too salty.
- Chicken: I prefer to use chicken drumsticks, but you can use any cut of chicken you like best.
- Veggies: Carrots, bell peppers, and cauliflower add lots of color and nutrients.
- Oil: I prefer the strong flavor of extra-virgin olive oil, but you could substitute light olive oil or avocado oil if preferred.
- Seasonings: Fine sea salt, black pepper, and garlic granules add savory flavor.
- Hot Sauce: This forms the base of the buffalo sauce, creating the bold, spicy taste we want. I love Frank’s hot sauce, but any kind you like best will work!
- Sriracha: This adds a kick of extra heat.
Where I Buy My Meat
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
- Wild-Caught Seafood
Delivered to your door! The latest ButcherBox deal can be found right here!
How to Make The Best Sheet Pan Buffalo Chicken Recipe with Veggies
- Prepare: Before you begin, preheat your oven to 375°F, and line a baking sheet with parchment paper.
- Season the veggies: Toss the peppers and carrots in a small bowl with olive oil, salt, and pepper.
- Season the chicken: Pat the chicken dry with clean paper towels, and season with salt and pepper.
- Add the buffalo sauce: Add the cauliflower and chicken to a large bowl, and toss with oil, salt, pepper, and garlic granules. Then, add the hot sauce, Sriracha, and butter to the mixture, and gently stir again to combine and coat.
- Bake: Arrange the chicken and veggies in a single layer on the prepared baking sheet. Roast until the chicken reaches an internal temperature of 165°F. Tip: If after 45 minutes, the veggies aren’t fully tender, remove the chicken, and continue to bake for an additional 20 minutes.
- Serve: Let the chicken rest for at least 5 minutes. Then, enjoy warm with a sprinkle of green onions for garnish!
Kitchen Tools I Use
Possible Variations
- Swap the chicken: Feel free to use boneless skinless chicken thighs, boneless skinless chicken breasts, salmon, turkey, or whatever protein you like best. Just be sure to adjust the baking time as needed!
- Use different vegetables: Mix and match any vegetables you have on hand. Broccoli florets, red onions, zucchini, or even sweet potatoes make great additions!
- Switch up the seasonings: Not a fan of buffalo sauce? Use teriyaki sauce, sweet and smoky BBQ sauce, honey mustard sauce, or even sweet and sour sauce instead!
- Reduce the heat: Don’t love spice? Make sheet pan honey buffalo chicken by adding a tablespoon or so of honey to the buffalo sauce mixture. Or, you can use a store-bought honey buffalo sauce.
FAQs
Stored in an airtight container, leftovers will stay fresh in the fridge for 3-4 days.
Yes! This recipe makes for a great freezer meal and will stay fresh for up to 3 months. Thaw in the fridge overnight when you’re ready to serve, and reheat in the microwave or oven just until warmed through.
I love to serve this recipe with extra buffalo wing sauce, Ranch dressing, or blue cheese dressing as a dip. Then, I add a carb source like air fryer roasted potatoes, French fries, air fryer home fries, baked potatoes, a side of rice pilaf, quinoa, or pasta. Or, for a low-carb option, it’s great with cauliflower rice, too!
More Sheet Pan Chicken Recipes To Try
Sheet Pan Buffalo Chicken and Veggies
Ingredients
- 5 carrots sliced
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 pound chicken drumsticks
- 1 large cauliflower cut into florets
- 1/2 teaspoon garlic granules
- 1/2 cup hot sauce + 2 tablespoons
- 1 tablespoon sriracha
- 3 tablespoons melted butter
- 1 green or red bell pepper sliced
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a small bowl toss peppers and carrots with 1 tablespoon of olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper.5 carrots, 3 tablespoons extra-virgin olive oil, 1 teaspoon fine sea salt, 1/2 teaspoon black pepper
- Pat chicken dry and season with salt and pepper.1 pound chicken drumsticks
- In a large bowl add cauliflower and chicken. Add remaining olive oil, salt, pepper, and garlic granules. Toss with hot sauce, sriracha, and butter mixture until well combined.1 large cauliflower, 1/2 teaspoon garlic granules, 1/2 cup hot sauce + 2 tablespoons, 1 tablespoon sriracha, 3 tablespoons melted butter
- Place carrots, peppers, cauliflower and chicken in a single layer on a parchment-lined baking sheet. Bake for 45 minutes until the chicken is cooked through. Remove chicken if the veggies aren’t fully tender, and let veggies cook for an additional 20 minutes.1 green or red bell pepper
I discovered this recipe a while ago and it is in my regular meal prep , I couldn’t find my printed copy and had to search today. This is so yummy and a quick dinner. I use chicken thighs because that’s what I keep in the freezer. I sprinkle blue cheese when I have it or a little ranch dressing on the side for dipping.
Tried this recipe last week, per instructions, and ALL 5 of us loved it! Even my picky eater and the one who hates all things spicy! Decided to try wings this time around, I’m sure it’s gonna be just as great!
It’s baking now. My kitchen smells amazing. 🤩
I made this last night and it was delicious. I used a combination of chicken tenders and wingettes/drumettes. I loved that everything was done on one pan and the cleanup was simple. I baked it for 50 minutes and then put the tray under the broiler for a few minutes. I’m excited to have my leftovers today and I will definitely be making this again.
I absolutely love the concept of sheet pan dinners! What a great idea. Easy to make and easy to clean up.
I was going to make this tonight! When do you add in the carrots and pepper? Do they cook alongside everything else?