This Sheet Pan Buffalo Chicken, Broccoli, and Baby Yukons is a special preview from the upcoming release of the revised edition of our bestselling cookbook, The Whole30 Fast & Easy Revised Edition Cookbook. Featuring hearty and delicious skillet meals, sheet-pan suppers, slow-cooked dinners, and cozy noodle bowls, The Whole30 Fast & Easy Revised Edition features recipes anyone can make, with simple ingredients, fast prep, easy clean-up, and time-saving tips.
If there’s a “most likely to please” category for weeknight dinners, this one wins. Juicy chicken, tender potatoes, and crisp broccoli all roast together on one pan, with minimal prep and dishes. The chicken gets a quick toss in buttery Buffalo sauce, then everything is drizzled with creamy homemade Ranch to make this quick and easy meal complete.
TIP: Find the accompanying Whole30 Ranch Dressing recipe here. It’s also on page 302 in The Whole30 Fast & Easy Revised Edition Cookbook.
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Photo credit: Ghazalle Badiozamani
Ingredients
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds chicken tenders; or boneless skinless breasts or thighs cut into bite-size pieces
- 2 tablespoons extra-virgin olive oil
- 4 cups broccoli florets (from 2 heads)
- 8 ounces baby Yukon Gold potatoes halved
- 1/2 cup Whole30-compatible Buffalo sauce
- 1/4 cup Clarified butter or ghee melted
- 4 green onions sliced
- Whole30-compatible ranch dressing (or Whole30 Ranch Dressing recipe)
Instructions
- PREHEAT the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- COMBINE the onion powder, smoked paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl
- ADD the chicken to one side of the lined baking sheet, drizzle with 1 tablespoon of the olive oil, and toss to coat.
- SPRINKLE the chicken with the seasoning and toss again.
- PLACE the broccoli and potatoes, cut sides down, on the other half of the baking sheet. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to combine.
- BAKE for 15 minutes, or until the chicken is cooked through (165°F), the broccoli is crisp-tender and lightly browned, and the potatoes are browned and tender.
- STIR together the Buffalo sauce and clarified butter in a small bowl. Pour over the chicken and toss to coat. (Leave the vegetables on the baking sheet.)
- RETURN to the oven for 5 minutes, until the sauce thickens slightly and the chicken looks glazed.
- SPRINKLE the green onions over the chicken, broccoli, and potatoes and serve with ranch dressing.
