Buffalo Chicken, Potatoes & Zucchini

Pan-Cooked Buffalo Chicken Thighs · 6 servings

Pat the chicken thighs dry and season all over.
Heat the oil in a large skillet over medium-high. Cook the chicken in a single layer (batches if needed), 6-8 minutes without moving it much.
Flip, reduce the heat to medium, and cook another 5-7 minutes. Thighs are best around 175-185°F (79-85°C).
Move the chicken to a plate and drop the heat to low.
Whisk the Frank's, butter, garlic powder, and honey (if using) in the same skillet until the butter melts. Don't let it boil hard.
Return the chicken and turn to coat. Give it 1-2 minutes in the sauce, then spoon the extra over the top.

Toss the cubed potatoes with the oil.
Add all the seasonings and mix until evenly coated.
Roast at 425°F (220°C) for 35-45 minutes depending on cube size, flipping halfway through.
If using Parmesan, sprinkle it on during the last 5 minutes or immediately after they come out of the oven.
Finish with a little chopped parsley or chives if you have them.

Heat the olive oil in a large skillet over medium-high heat.
Add the zucchini in a single layer (batches if needed) and season with Lawry's Seasoned Salt.
Cook 3-4 minutes without moving it much, then stir and cook another 4-6 minutes until browned and tender.

Head-cook notes

Slice the mushrooms into ¼-inch slices.
Heat a skillet over medium-high heat.
Add the oil, then the mushrooms in a single layer.
Leave them alone for 3-4 minutes so they brown instead of steaming.
Stir and cook another 3-4 minutes until most of the moisture has evaporated.
Add the garlic and all the seasonings. Cook about 1 minute until the garlic is fragrant.
Stir in the Worcestershire sauce and cook another 30-60 seconds until it coats the mushrooms.
Remove from heat and finish with a squeeze of lemon juice and parsley if using.