Buffalo Chicken and Roasted Potato Bake
A cozy one-pan dinner that brings together juicy chicken, crispy-air roasted potatoes, and a tangy buffalo coating. This bake delivers bold flavor, a generous texture contrast, and simple clean-up. Perfect for weeknights or casual entertaining, it’s easy to customize with extra veggies or a cooler-mellowed buffalo sauce if you prefer milder heat.
Ingredients
- 1 pound bone-in or boneless chicken thighs
- 1 pound small potatoes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup hot sauce
- 1/2 cup ranch or blue cheese dressing
- 1 tablespoon butter, melted
- 1/2 cup shredded mozzarella cheese
- 1/4 cup green onions, sliced
Instructions
- Preheat your oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup or lightly grease it.
- Wash and dice the potatoes into roughly 1-inch cubes. Pat dry to help them crisp. Toss with 1 tablespoon olive oil, paprika, garlic powder, salt, and pepper. Spread in a single layer on the sheet pan and roast for about 15 minutes until they begin to soften and edges start to crisp.
- Meanwhile, pat the chicken dry and season with a pinch of salt and pepper. In a small bowl, whisk together the hot sauce and melted butter to form a glossy buffalo glaze.
- Remove the sheet pan from the oven. Nestle the chicken among the potatoes, spooning a portion of the buffalo glaze over the chicken. Return to the oven and bake for 12–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
- Carefully flip the chicken, spoon the remaining buffalo glaze over the top, and sprinkle the mozzarella cheese over everything. Return to the oven for 3–5 minutes, just until the cheese melts and bubbles.
- Remove from the oven and let rest for 5 minutes. Drizzle with ranch or blue cheese dressing if you like, scatter green onions, and serve hot with extra dipping sauce on the side.