Crispy Baked Chicken w/ Herb Buffalo Sauce

Holy cow have I been busy! Between school and work, I am now a catering production cook for Whole Foods in Boulder, I have not had any time to cook for myself, let alone photograph recipes! I am learning so much between school and work, but I could really use some down time; there are just not enough hours in the day. One thing that has made me a bit more cheerful is the fact that it SNOWED here in Colorado last week!! The ski resorts are starting to all open and I finally get to go snowboarding for the first time after my winter in Hawaii, I can't wait! I don't know about you but with snow comes my craving for hot food.
I am finally feeling comfortable experimenting in the kitchen with recipes and they are finally coming out blog-worthy! Woohoo! That means more unique and exciting recipes for you all, even if it may take me a good minute to get them posted. =) I'm sure I have many foodie friends that share my addiction for chicken wings. I can't get enough of them. Unfortunately, we can't eat chicken wings for every meal, so my temptations urged me to create a healthier alternative, and not to mention one that is pretty enough to be served at a dinner party! Behold, my crispy baked chicken with herb Buffalo sauce. This recipe is a great money saver too if you buy a whole chicken, only about $5!, and break it down yourself. You can see my tutorial on how to do this in my last post: Fabricating a Whole Chicken (A How-To). This recipe is great served with Oven Roasted Potatoes, recipe here.
Crispy Baked Chicken w/ Herb Buffalo Sauce
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 whole chicken, cut into quarters, skin on (2 thigh/leg pieces & 2 breast/wing pieces)
  • 1 tbsp butter (or olive oil)
  • ½ yellow onion, small diced
  • 1 tbsp garlic, minced
  • 1 cup cherry tomatoes
  • 2 tbsp parsley, minced
  • 2 tbsp thyme, minced
  • 1 cup Buffalo sauce, such as Frank's Red Hot
  • ½ cup chicken stock
  • Salt & Pepper, to taste
  1. Preheat the oven to 400F.
  2. Combine 1 tbsp minced parsley and 1 tbsp minced thyme and rub evenly under the skin of each piece of chicken.
  3. Season the outside of each piece with salt and pepper.
  4. Bake at 400F until cooked through (165F internal temp), about 20-30 minutes.
  5. Meanwhile, for the sauce, heat the butter in a medium saucepan. Add the onions and garlic; saute until tender (3 min).
  6. Add the cherry tomatoes and 1 tbsp each of the parsley and thyme. Toss with veggies and saute until tomatoes begin to soften (3 min).
  7. Add 1 cup Buffalo sauce and toss.
  8. Add ½ cup chicken stock. Bring to a simmer, reduce heat, and let cook an additional 5 minutes.
  9. To serve, spoon sauce over plate and top with crispy chicken. Serve with oven roasted potatoes (see post for recipe link).

1 Year Ago: Soft Boiled Egg Bagel Sandwich

This entry was posted in Main Course, Meat, Recipes, Sauces and tagged , , , , , , , , , . Bookmark the permalink.

6 Responses to Crispy Baked Chicken w/ Herb Buffalo Sauce

  1. April says:

    This sauce looks amazing! I love buffalo flavored anything!!

  2. Mazzab says:

    Could you please supply a recipe for “buffalo” sauce, as this is not a sauce available downunder in Australia. Many Thanks. m

  3. Kimby says:

    Jenny, I love how the sauce echoes the parsley & thyme flavors in the chicken, but with added heat — really a nice “creation!” Glad to hear you’re getting some time on the slopes in between your hectic schedule, too. :)

  4. Unfortunately I do not know how to make buffalo sauce! I wish haha “Buffalo” sauce is a wing sauce that originated in Buffalo New York, you might be able to find some in your local grocery stores. Sorry! =(

  5. Ed says:


    16-ounce bottle Frank’s Red Hot Cayenne Pepper Sauce
    2 cloves garlic, minced
    1/4 cup minced onion
    1 tablespoon butter
    1/4 cup molasses
    1/4 cup honey
    1/4 cup brown sugar
    1/8 cup balsamic vinegar
    1/2 cup Heinz ketchup
    1 stick butter or clarified butter

    Saute onion and garlic until soft in 1 tablespoon butter. Do not brown too much. Add the rest of the ingredients, cooking on medium temperature and stirring every so often to avoid sticking. Reduce heat to low and simmer for about 45 minutes. At the last minute, fold in clarified butter or 1 stick of butter, melting it at a low temperature to avoid separation. Makes about 2 cups of sauce. You may not have Franks hot sauce. Just use the same
    amout of hot sauce you can get. Hope this helps you out.
    Ed, Pittsburgh, Pa. USA

  6. mazzab says:

    ED thank you. Your assumptions are correct – Frank’s Red Hot….sauce is not available downunder. Will check for a similar product . again many thanks. mazzab