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+ servings

Crispy Baked Chicken w/ Herb Buffalo Sauce

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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main
Cuisine American
Servings 4


  • 1 whole chicken cut into quarters, skin on (2 thigh/leg pieces & 2 breast/wing pieces)
  • 1 tbsp butter or olive oil
  • 1/2 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
  • 1/2 cup chicken stock
  • Salt & Pepper to taste


  • Preheat the oven to 400F.
  • Combine 1 tbsp minced parsley and 1 tbsp minced thyme and rub evenly under the skin of each piece of chicken.
  • Season the outside of each piece with salt and pepper.
  • Bake at 400F until cooked through (165F internal temp), about 20-30 minutes.
  • Meanwhile, for the sauce, heat the butter in a medium saucepan. Add the onions and garlic; saute until tender (3 min).
  • 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).
  • Add 1 cup Buffalo sauce and toss.
  • Add 1/2 cup chicken stock. Bring to a simmer, reduce heat, and let cook an additional 5 minutes.
  • To serve, spoon sauce over plate and top with crispy chicken. Serve with oven roasted potatoes (see post for recipe link).
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