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Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easier cleanup, if desired.

On the prepared sheet pan, combine the quartered baby potatoes, broccoli florets, and thinly sliced onion. Drizzle generously with the olive oil and sprinkle with 1 tablespoon of the all-purpose seasoning mix. Toss everything together directly on the pan to ensure the vegetables are evenly coated.

In a large mixing bowl, place the boneless, skinless chicken thighs. Sprinkle with the remaining 1 tablespoon of all-purpose seasoning mix. Pour the Buffalo Wild Wings Parmesan Garlic Sauce over the chicken. Mix thoroughly until all chicken pieces are well coated in the sauce and seasonings.

Arrange the seasoned chicken thighs evenly on the sheet pan among the prepared vegetables, ensuring a single layer for even cooking.

Place the sheet pan into the preheated oven and bake for 35 to 40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.

Once removed from the oven, immediately sprinkle the entire dish with the grated Parmesan cheese. The residual heat will melt it slightly, adding a final touch of cheesy goodness. Serve hot.


Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easier cleanup, if desired.

On the prepared sheet pan, combine the quartered baby potatoes, broccoli florets, and thinly sliced onion. Drizzle generously with the olive oil and sprinkle with 1 tablespoon of the all-purpose seasoning mix. Toss everything together directly on the pan to ensure the vegetables are evenly coated.

In a large mixing bowl, place the boneless, skinless chicken thighs. Sprinkle with the remaining 1 tablespoon of all-purpose seasoning mix. Pour the Buffalo Wild Wings Parmesan Garlic Sauce over the chicken. Mix thoroughly until all chicken pieces are well coated in the sauce and seasonings.

Arrange the seasoned chicken thighs evenly on the sheet pan among the prepared vegetables, ensuring a single layer for even cooking.

Place the sheet pan into the preheated oven and bake for 35 to 40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.

Once removed from the oven, immediately sprinkle the entire dish with the grated Parmesan cheese. The residual heat will melt it slightly, adding a final touch of cheesy goodness. Serve hot.
