Sheet-Pan Buffalo Chicken with Roasted Vegetables

This sheet-pan dinner delivers all the spicy, tangy satisfaction of buffalo wings without the deep fryer or the gluten. Bone-in chicken thighs get tossed in a butter-and-hot-sauce mixture, then roasted alongside carrots, bell peppers and red onion until the chicken skin crisps up and the vegetables char at the edges, soaking up all that spicy flavor along the way. A cooling drizzle of ranch-style yogurt sauce at the end balances the heat and ties the whole plate together. Because everything cooks on a single pan, cleanup is minimal and the active prep time is short, making this a great weeknight option when you want bold flavor without a lot of fuss. Be sure to check that your hot sauce, butter and any seasoning blends are labeled gluten-free, since some brands use wheat-based thickeners or additives. Naturally gluten-free ingredients like fresh chicken, vegetables and plain yogurt make this dish easy to adapt for anyone following a gluten-free diet, while still tasting indulgent enough for a Friday night craving.

Ingredients

• 6 piecebone-in, skin-on chicken thighs, about 2.5 lbs
• 0.5 cupGluten-free hot sauce, such as Frank's RedHot, check label
• 3 tbspunsalted butter, melted
• 1 tspgarlic powder
• 1 tspsmoked paprika
• 1 tspsalt
• 0.5 tspblack pepper
• 4 mediumcarrots, peeled and cut into sticks
• 2 piecebell peppers, cored and sliced into strips
• 1 largered onion, cut into wedges
• 2 tbspolive oil
• 0.75 cupplain Greek yogurt
• 1 tbspFresh chives or dill, finely chopped
• 1 tbsplemon juice
• 0.5 tspdried dill
• 0.25 tspGarlic powder (for sauce)
• 1 tbspmilk, to thin sauce, optional

Method

1. Preheat the oven to 425°F (220°C). Line a rimmed sheet pan with foil or parchment for easy cleanup, if desired.
2. In a large mixing bowl, whisk together the hot sauce, melted butter, garlic powder, smoked paprika, salt and pepper.
3. Add the chicken thighs to the bowl and toss until fully coated in the buffalo mixture.
4. On a cutting board, peel and cut the carrots into sticks, core and slice the bell peppers into strips, and cut the red onion into wedges.
5. Spread the carrots, bell peppers and red onion on the sheet pan, drizzle with olive oil, and toss to coat. Push the vegetables to the edges of the pan.
6. Arrange the buffalo-coated chicken thighs skin-side up in the center of the pan among the vegetables.
7. Roast in the preheated oven until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and charred at the edges, stirring the vegetables once halfway through. 35:00
8. While the chicken roasts, make the ranch-style yogurt sauce: in a small bowl, whisk together the Greek yogurt, chopped chives or dill, lemon juice, dried dill and garlic powder. Thin with a splash of milk if needed.
9. Remove the pan from the oven and let the chicken rest for 5 minutes. 5:00
10. Drizzle the ranch-style yogurt sauce over the chicken and vegetables just before serving.