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An overhead shot of a Sheet Pan Buffalo Chicken dinner with cauliflower, carrots, celery, red onion, and blue cheese crumbles.

Sheet Pan Buffalo Chicken with Roasted Veggies

This easy sheet pan recipe delivers tender, spicy buffalo chicken alongside perfectly roasted vegetables, all cooked on a single pan for minimal cleanup. It's a flavorful and healthy weeknight meal that comes together quickly.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken & Vegetables
  • 1.5 lbs Chicken breasts boneless, skinless, cut into 1-inch pieces
  • 4 cups Broccoli florets fresh, bite-sized
  • 1 large Bell pepper red or orange, deseeded and cut into 1-inch pieces
  • 1 medium Red onion cut into 1-inch wedges
  • 2 tbsp Olive oil
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
For the Buffalo Sauce
  • 1/2 cup Hot sauce e.g., Frank's RedHot
  • 2 tbsp Unsalted butter melted
  • 1 tsp Apple cider vinegar
  • 1/2 tsp Worcestershire sauce
  • 1 tsp Honey or maple syrup optional, for slight sweetness/balance
For Serving (Optional)
  • Ranch or blue cheese dressing
  • Celery sticks
  • Carrot sticks
  • Fresh chopped chives or parsley

Equipment

  • Large baking sheet (18x13 inches)
  • Large mixing bowls
  • Parchment paper
  • Small saucepan or microwave-safe bowl
  • Whisk
  • Meat thermometer

Method
 

Prep the Oven and Pan
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet (18x13 inches) with parchment paper for easier cleanup, or lightly grease it.
Prepare Chicken and Vegetables
  1. In a large mixing bowl, combine the cut chicken pieces, broccoli florets, bell pepper pieces, and red onion wedges. Drizzle with olive oil, then sprinkle with garlic powder, onion powder, salt, and black pepper. Toss well to ensure everything is evenly coated.
First Roast
  1. Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. Roast in the preheated oven for 15 minutes.
Prepare Buffalo Sauce
  1. While the chicken and veggies are roasting, prepare the buffalo sauce. In a small bowl (or saucepan/microwave-safe bowl to melt butter), whisk together the hot sauce, melted butter, apple cider vinegar, Worcestershire sauce, and optional honey or maple syrup until well combined.
Coat and Finish Roast
  1. After 15 minutes, remove the baking sheet from the oven. Carefully transfer ONLY the chicken pieces to a separate clean mixing bowl. Pour the buffalo sauce over the chicken and toss until every piece is thoroughly coated.
  2. Return the buffalo chicken to the baking sheet, distributing it evenly among the roasted vegetables. Place the sheet pan back in the oven and continue to roast for another 10-12 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender-crisp.
Serve
  1. Remove from the oven. Garnish with fresh chopped chives or parsley, if desired. Serve immediately with ranch or blue cheese dressing, and a side of celery and carrot sticks for the full buffalo experience.

Notes

For a spicier kick, you can add a pinch of cayenne pepper to the buffalo sauce. If you prefer milder heat, use less hot sauce or adjust to your taste. Ensure the pan isn't too crowded for best roasting results; use two baking sheets if necessary. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.