If you love buffalo sauce and roasted chicken, get ready to cry from happiness.
The recipe is super easy and contains only 5 ingredients, plus some cooking spray.
The prep is 10 minutes or less while the oven preheats, the rest is just baking time- no basting, no checking, no more work.
This is a great family meal (if you enjoy a little spicy kick) or make this for game day instead of chicken wings- the crowd will love it!
1.) One whole chicken, preferably already brined with the giblets removed. I find the pre-brined ones are more tender.
I buy an organic one usually at Trader Joe’s that’s around 4 pounds, give or take.
2.) One half cup buffalo sauce, I strongly recommend the brand Frank’s Red Hot Wings Buffalo Sauce.
3.) Two to four tablespoons of real salted butter. Two is enough, of course four tastes even richer. I went with four, ha.
4.) Garlic cloves, peeled.
I can eat a lot of cooked garlic, so I added like, 20. Five or 10 is fine if you aren’t big on it, or skip it.
5.) One pound mini potatoes, washed, skin on. I like the little itty bitty thin skinned golden ones.
You will also need a little cooking spray (or grease the pan with a little butter or olive oil.) I use olive oil spray.
Optional for serving:
After it was roasted, I added a dollop of low fat Fage plain Greek yogurt and some chopped green onion on the side, it was yummy with the potatoes and the sauce and cooled the spice.
Kind of like baked potatoes with sour cream and chives.
You could also use sour cream of course, regular or low fat. This would be delish with blue cheese crumbles or a side salad with blue cheese dressing, too. Yum.
Preheat your oven to 425 degrees.
Remove the chicken from the packaging and pour out any liquid from the cavity into the sink, discard.
You can wash the chicken and pat it dry, but I’m pretty sure the long cooking at high temp will kill any bacteria.
Spray the inside of a large baking dish or roasting pan with cooking spray. Lay the chicken in it, breast side up.
Wash the small potatoes and place them in the pan around the chicken. Add the peeled garlic cloves around the potatoes.
I buy the garlic peeled at Trader Joe’s in the refrigerator section, it’s vacuum packed and very fresh. Saves me a step.
Measure the buffalo sauce, set that aside, and put the butter in a small glass dish, I microwave it for about 30 seconds until it’s melted.
Pour or drizzle the butter all over the visible parts of the chicken, over the breasts, legs and wings. It helps with browning to a crisp.
You can rub it around with your hands, too, if you wanna massage it.
Now pour/drizzle the buffalo sauce over the chicken on top of the butter.
You don’t even need to add salt, it has enough, especially if it was brined.
Lastly, I spray the potatoes lightly with the olive oil spray to prevent them drying out and put the whole thing in the oven, uncovered.
Bake at 425 for an hour and a half. If your chicken is larger, it may need an extra 15 minutes.
It should look crispy brown and the legs when jostled should easily pull out.
Stir the sauce around and serve as you like, oh my.
It’s too hard to calculate the calories because it depends on how much skin/sauce/potatoes you eat, etc…but I personally never gain weight from my own home cooked roast chicken dinners.
I make one about once a week and it feels like it cures what ails ya.
Comfort food at its best, enjoy!
Psst: Also try my amazing Buffalo Chicken Meatballs.