Sheet Pan, Buckin’ Buffalo Chicken and Vegetables

Posted byboymomfoodiePosted inChicken, Sheet panTags:, , , , , , ,

Ingredients:

  • 4-6 boneless, skinless chicken thighs
  • 1 lb Brussels sprouts, cleaned and halved
  • 2 large parsnips, peeled and cut into 2” pieces
  • 4 medium purple potatoes (or any other potato) cleaned and cut into large bite size pieces
  • Kosher salt and ground black pepper
  • Extra virgin olive oil
  • Freak Flag Organics, Buckin’ Buffalo Dipping Sauce

Directions:

  1. Preheat oven to 400° F.
  2. Place all the prepared veggies on a large sheet pan. Drizzle with olive oil and generously season with salt and pepper. Toss to coat the vegetables.
  3. Season both sides of the chicken thighs with salt and pepper. Place seasoned thighs on top of vegetables. Spoon a generous tablespoon of Buckin’ Buffalo sauce over each thigh. Place sheet pan in oven for 30 minutes or until chicken is cooked through.

Published by boymomfoodie

I’m just passionate about food!! I’m a mom of two handsome boys. I’m a nurse by education and a cook by passion. Taste and nutrition are the most important factors in my food! I also need meals to be ready in a short amount of time due to our busy schedule. Anyone can cook!! Let me help. 😘

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