Sheet Pan Buffalo Chicken Drumsticks with Carrots and Celery

Instructions

1. 1

   Heat the oven to 425°F and line a sheet pan with foil.

2. 2

   Pat the drumsticks dry, toss with 1 tbsp oil, garlic powder, salt and pepper, and roast 25 minutes.

3. 3

   Cut the carrots into thick sticks, toss with the remaining oil and salt, and add to the pan. Roast 15 minutes more, until the chicken reaches 175°F.

4. 4

   Melt the butter into the buffalo sauce. Toss the hot drumsticks in the sauce (pull a few plain ones first for kids who like it mild).

5. 5

   Serve with the roasted carrots, raw celery sticks and ranch for dipping.