Sheet Pan Buffalo Chicken and Veggies

5 from 3 votes

Sheet Pan Buffalo Chicken and Veggies

Keep weeknights and mela prep easy with this sheet pan chicken and veggies recipe made with bold buffalo sauce in just an hour!

Prep Time8

Cook Time1

Total Time1 8

Course: Main Course

Cuisine: American

Diet: Gluten Free

Keyword: sheet pan buffalo chicken

Method: Oven

Servings: servings

Author: Lexi

Equipment

1 Large Sheet Pan

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

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 3 months. Thaw in the fridge overnight, and reheat in the microwave or oven just until warmed through.

Nutrition