Bold Buffalo Chicken and Roasted Sweet Potato Trays

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.

Wash and peel 350g sweet potato, then cut it into small 1/2-inch cubes to ensure they roast quickly.

Wash 120g broccoli and cut the head into small, bite-sized florets.

Cut 330g raw chicken thighs into 1-inch uniform pieces, trimming away any excess fat.

Place the 350g sweet potato cubes on the sheet pan and toss with 1 tsp oil, a pinch of salt, and a pinch of black pepper.

Spread the potatoes in a single layer and roast in the oven for 10 minutes.

Remove the pan from the oven and move the potatoes to one side. Add the 330g chicken pieces and 120g broccoli florets to the other side of the pan.

Season the chicken and broccoli with another pinch of salt and pepper, then return the pan to the oven for 12-15 minutes until the chicken reaches an internal temperature of 165°F.

While the tray roasts, place 10g butter in a small microwave-safe bowl and heat for 20-30 seconds until melted.

Whisk 2 tbsp buffalo sauce, 1 tsp garlic powder, and 1 tsp dried parsley into the melted butter until smooth.

Once the chicken and vegetables are done, remove the pan from the oven and drizzle the buffalo sauce mixture over everything.

Use a spatula to toss the ingredients directly on the tray until every piece is coated in the bold sauce.