BUFFALO CHICKEN TRAYBAKE
Serves: 2–3
Ingredients
• 600g chicken thighs (boneless or bone-in)
• 500g baby potatoes, chopped
• 1 small red onion, cut into wedges
• 1 head broccoli, cut into florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic granules
• Salt & black pepper
Buffalo sauce
• 60ml Frank’s RedHot (or similar)
• 40g butter, melted
• 1 tsp honey (optional, for balance)
To finish
• Ranch or blue cheese dressing
• Spring onions, sliced
• Dried parsley (optional)
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Method
Preheat to 200°C (180°C fan).
Add potatoes and red onion to a large tray. Toss with olive oil, smoked paprika, garlic granules, salt & pepper.
Roast for 25 minutes.
Push veg to make space. Add chicken thighs and broccoli.
Drizzle lightly with oil and season. Roast for 20 minutes.
Mix hot sauce, melted butter and honey.
Brush generously over the chicken, then return to the oven 10-15 mins until sticky & caramelised
Drizzle over ranch or blue cheese dressing.
Sprinkle with spring onions and parsley.
