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Sheet Pan Honey Buffalo Chicken with Broccoli
By Tieghan Gerard · halfbakedharvest.com
Serves 6
40 min
Cubed chicken coated in spices and flour, baked with broccoli, then tossed in a honey-buffalo sauce and finished in the oven.
| prepPreheat oven to 450°F / 230°C | ||||||
| prepLine baking sheet with parchment paper or rub with oil | ||||||
| 900 g chicken breasts or thighs, cut into cubes | Toss chicken with spices, flour & oil | Arrange chicken on sheet pan, toss broccoli with oil & seasoning | Bake 450°F / 230°C, 15–20 min until chicken cooked through | Remove broccoli from pan, toss chicken in buffalo sauce | Bake 450°F / 230°C, 5 min until sauce sets | Serve with broccoli, green onions & blue cheese or ranch |
| 1 tablespoon smoked paprika | ||||||
| 1 teaspoon onion powder | ||||||
| 1 teaspoon garlic powder | ||||||
| kosher salt and black pepper | ||||||
| 30 g flour or all-purpose gluten-free flour | ||||||
| 60 ml extra virgin olive oil | ||||||
| 300 g broccoli florets | ||||||
| 30 ml extra virgin olive oil (for broccoli) | ||||||
| 120 ml hot sauce | Melt hot sauce, butter, seasoned salt & cayenne over medium heat | Remove from heat, stir in honey | ||||
| 85 g salted butter | ||||||
| 1–2 teaspoons seasoned salt | ||||||
| 1/2 teaspoon cayenne pepper | ||||||
| 60 ml honey | ||||||
| sliced green onions, for serving | ||||||
| blue cheese or ranch dressing, for serving | ||||||
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