Tray Bake Buffalo Chicken Thighs Recipe with Butternut Squash & Broccoli

Ingredients

• 4 bone-in chicken thighs, skin removed and trimmed of excess fat
• 4 tablespoons FRANK'S RedHot® Buffalo Wings Sauce
• 400 grams butternut squash peeled and cut into 1-inch (2.5-cm) cubes
• 200 grams broccoli florets
• 2 tablespoons olive oil
• 100 grams plain low-fat Greek yogurt
• 1 teaspoon lemon zest
• 1 tablespoon semi skimmed milk
• 1 tablespoon Schwartz Sesame Seed

directions

1. To start place the chicken thighs in large resealable bag with 3 tablespoons of the FRANK'S RedHot® buffalo wings sauce and mix together thoroughly to get every inch of the chicken thighs coated in the sauce. Once coated places the bag of chicken thighs and buffalo sauce in the fridge to marinade for at least 30 minutes ideally they should marinate for up to two hours. The longer you leave the thighs to marinate the more time they have to absorb the sauce, ultimately enhancing the flavour. When the thighs have marinated for the desired amount of time remove them from the bag and discard any excess sauce.
2. While waiting for the chicken thighs to marinate preheat the oven to 220°C (425°F, Gas Mark 7). Once the oven has come to temperature move the thighs to a large non stick baking tray or a foil-lined sheet pan sprayed with non-stick cooking spray and place in the oven and bake for 10 minutes.
3. Meanwhile, toss squash and broccoli with the olive oil in a large bowl. After the 10 minutes has gone by remove the baking tray from the oven and arrange the vegetable mixture around the buffalo chicken thighs on the tray and place back in the oven for a further 30 minutes or until the chicken is cooked through.
4. As the chicken butternut squash and broccoli continues to roast, mix together the yoghurt, lemon zest, milk and remaining tablespoon of FRANK'S RedHot® buffalo wings sauce in a small bowl, set aside.
5. Once the chicken and vegetables are ready to serve, drizzle the lemon yoghurt sauce over the buffalo chicken thighs and vegetables and sprinkle with sesame seeds. Drizzle with additional buffalo sauce and serve over hot cooked brown rice, if desired.