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Sheet Pan Buffalo Ranch Chicken with Greek Yogurt Ranch

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This sheet pan buffalo ranch chicken with Greek yogurt ranch is a bold, easy one-pan meal with juicy buffalo-coated chicken, roasted vegetables, and a cool creamy ranch sauce. It is packed with spicy, tangy, and savory flavor while still being simple enough for a busy weeknight dinner.

Ingredients

  • 1 1/2 pounds chicken thighs or chicken breasts
  • 1/2 cup buffalo sauce
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds baby potatoes, halved or cut into bite-sized pieces
  • 3 cups broccoli florets or sliced carrots
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup plain Greek yogurt
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh dill, parsley, or chives, or 1 teaspoon dried herbs
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
  2. Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then spread them on the sheet pan in an even layer.
  3. Roast the potatoes for 15 to 20 minutes, until they begin to soften.
  4. While the potatoes roast, combine the chicken with buffalo sauce, 1 tablespoon olive oil, garlic powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl and toss to coat.
  5. Remove the pan from the oven and add the chicken and broccoli or carrots to the sheet pan. Toss the vegetables with the remaining 1 tablespoon olive oil if needed.
  6. Return the pan to the oven and roast for 20 to 25 minutes, or until the chicken is fully cooked and the vegetables are tender.
  7. In a small bowl, stir together the Greek yogurt, garlic, lemon juice, herbs, 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
  8. Serve the chicken and vegetables warm with the Greek yogurt ranch drizzled over the top or on the side.

Notes

  • Chicken thighs are especially juicy, but chicken breasts also work well.
  • Use mild buffalo sauce for a less spicy version or extra-hot sauce for more heat.
  • Cauliflower, bell peppers, or green beans can be added for more vegetable variety.
  • Store-bought ranch can be used if needed, but Greek yogurt ranch is lighter and fresher.
  • For a lower-carb option, swap the potatoes for cauliflower.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Keep the ranch separate and add it after reheating for the best texture.
  • Reheat in the oven for the best texture or in the microwave for convenience.

Nutrition

Find it online: https://thefamilycooking.com/sheet-pan-buffalo-ranch-chicken-with-greek-yogurt-ranch/