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).
Recipe by Savour the Senses at