Ingredients
Scale
For the Sheet Pan
- 1½ pounds boneless skinless chicken thighs
- 1 large head cauliflower, cut into florets
- 1 medium red onion, cut into ½ inch thick slices
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
For the Topping
- ½ cup buffalo sauce
- 2 tablespoons melted butter
- 1 teaspoon honey
- Ranch or blue cheese dressing, for drizzling
- 2 green onions, thinly sliced
Instructions
- Preheat your oven to 425°F and line a large sheet pan with parchment paper.
- Add the cauliflower florets and red onion wedges to the sheet pan. Drizzle with 1 tablespoon olive oil and season with ½ teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder. Toss until evenly coated and spread into an even layer.
- Roast the vegetables for 12 minutes.
- While the vegetables roast, whisk together the buffalo sauce, melted butter, and honey in a small bowl.
- Add the chicken thighs to a separate bowl. Toss with the remaining 1 tablespoon olive oil, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, and 3 tablespoons of the buffalo sauce mixture.
- Remove the sheet pan from the oven and add the chicken thighs around the vegetables. Return to the oven and roast for 18-22 minutes, or until the chicken reaches 165°F.
- Transfer the chicken and cauliflower to a large bowl. Pour over the remaining buffalo sauce and toss lightly until glossy and evenly coated.
- Transfer back to the sheet pan or a serving platter. Drizzle lightly with ranch or blue cheese dressing and finish with sliced green onions before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Mains
- Method: Oven