Sheet Pan Buffalo Ranch Chicken with Greek Yogurt Ranch

1. Preheat the oven to 450° F. Line a baking sheet with parchment paper or rub with oil.2. To make the herb blend: In a bowl, mix the paprika, dried parsley, dried chives, dill, onion, and garlic powder. 3. On the sheet pan, toss together the chicken, half of the herb blend, salt, and pepper. Add the flour and toss again. Add olive oil, tossing to coat. Bake 15-20 minutes until the chicken is cooked through.4. Meanwhile, make the buffalo sauce. In a saucepan set over medium heat, melt together the hot sauce, butter, seasoned salt, and chipotle. Stir until melted and combined. 5. Pour the buffalo sauce over the chicken, toss the chicken in the sauce, and add the remaining herb blend. Bake for another 5 minutes, until the buffalo sauce is baked onto the chicken.6. To make the Greek Yogurt Ranch. Mix all ingredients together and season with salt and pepper.7. Serve the chicken with the ranch dressing. I love this over rice, in a salad, and, of course, it's great with French fries too!