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Sheet-Pan Buffalo Chicken and Ranch Potatoes

Name: Sheet-Pan Buffalo Chicken and Ranch Potatoes
Prep time: 52 min
Total time: 57 min
Cuisine: American
Ingredients: yellow new potatoes — 680 g; olive oil — 41 g; fajita seasoning mix — 28 g; salt — 5 g; black pepper — 3 g; boneless chicken — 907 g; sweet baby rays original bbq sauce — 118 g; unsalted butter — 27 g; honey — 15 g; garlic — 6 g; ranch salad dressing — 118 g; celery — 80 g; fresh chives — 7 g

Sheet-Pan Buffalo Chicken and Ranch Potatoes reads sweetness 8.1, richness 6.4 and umami 5.6 on Palate's 0–10 flavor X-ray — a American main, about 57 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.9 / 10
Sweet & Fruity — 8.5 / 10
Sour & Bright — 2.7 / 10
Bitter & Earthy — 3.8 / 10
Rich & Fat — 6.9 / 10
Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Sweetness 8.1 · Richness 6.4 · Umami 5.6 · Floral 3.8 · Salinity 3.7 · Allium 3.5 · Smoke 3.2 · Herbaceous 2.4 · Sourness 2.3 · Earthy 1.9 · Nutty 1.7 · Bitterness 1.7 · Warm Spice 1.7 · Heat 1.5 · Fruity 1.2 · Citrus 1.1

What's in it (13)

yellow new potatoes — 680 g
olive oil — 41 g
fajita seasoning mix — 28 g
salt — 5 g
black pepper — 3 g
boneless chicken — 907 g
sweet baby rays original bbq sauce — 118 g
unsalted butter — 27 g
honey — 15 g
garlic — 6 g
ranch salad dressing — 118 g
celery — 80 g
fresh chives — 7 g

Time & effort: about 57 min (52 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 135.9 kcal, 14.4 g protein, 5.4 g fat, 9.7 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Preheat the oven to 425F. On a rimmed sheet pan, toss the potatoes with 2 tablespoons of the olive oil, half the ranch seasoning, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Spread cut side down in a single layer and roast 15 minutes to give them a head start.
Meanwhile, pat the chicken thighs dry and toss with the remaining 1 tablespoon olive oil, the remaining ranch seasoning, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon pepper.
Push the potatoes to the edges of the pan and nestle the chicken thighs skin side up in the center. Roast until an instant-read thermometer inserted in the thickest thigh reads 165F and the potatoes are fork-tender, 28-32 minutes.
While the chicken roasts, combine the buffalo sauce, butter, honey, and garlic in a small saucepan over medium heat; simmer, stirring occasionally, until glossy and slightly thickened, 3-4 minutes.
Remove the pan from the oven and brush the chicken thighs generously with about half the buffalo glaze.
Switch the oven to broil. Broil until the glaze is bubbling and lightly caramelized at the edges, 2-3 minutes, watching closely so it doesn't scorch.
Transfer the chicken to a plate and let rest 5 minutes to finish coming up to temperature. While it rests, toss the potatoes still on the pan in the drippings and the remaining buffalo glaze.
Plate the chicken and potatoes together, drizzle everything with the ranch dressing, and scatter the celery and chives on top before serving.

Dishes with a similar flavor shape

Sheet-Pan Honey Mustard Chicken and Potatoes — American
Grilled Honey Mustard Chicken Breasts — American
Grilled Sausage and Pepper Skewers — American
Sheet-Pan Sausage and Sweet Potato Hash — American
Sheet-Pan Balsamic Chicken with Brussels Sprouts — American

Keep reading: what sweetness, richness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.