Eosinophilic Esophagitis Friendly Sheet Pan Buffalo Chicken
Total time1 hr
Prep time15 min
Cook time45 min
5.0(8)
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Learn more →Ingredients
4 servings
- 4 lbs bone-in, skin-on chicken pieces (drumsticks and thighs)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
For the buffalo sauce
- ⅔ cup hot sauce (such as frank's redhot)
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp white wine vinegar
- ½ tsp worcestershire sauce
For serving
- 4 stalks celery, cut into sticks
- ½ cup blue cheese dressing
Can be omittedblue cheese dressing
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed sheet pan and pat the chicken pieces thoroughly dry with paper towels.
- 2
In a large bowl, toss the chicken with the olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated. Arrange the pieces skin-side up on the wire rack, spacing them at least 1 inch apart so they roast rather than steam.
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