Place chicken breast and thighs on a baking sheet, drizzle with 2 T. extra virgin olive oil and sprinkle both sides of the meat with 1 T. of ranch seasoning.

Roast in a 375 degree oven for 20 minutes or until juices run clear in thighs. Place breast back in the oven for 15-20 minutes more or until juices run clear.

When cool enough to handle, remove from the bones and then remove the skin. Shred and set aside.

Turn the oven down to 350 degrees.

While the chicken is roasting, heat a large pan over medium-high heat. Add 2 T. of olive oil along with onion, carrots, and celery. Sprinkle with 2 T. of ranch seasoning and saute for about 7 minutes or until the onions are translucent.

Add the shredded chicken, hot sauce and butter to the pan and stir to combine.

Butter a 9X13 casserole and place the bottom halves of the buns in the dish.

Top with the shredded chicken mixture, the cheeses and the top bun.

In a saucepan, combine the glaze ingredients until completed melted. Pour over the buns and cover tightly with foil.

Place in the oven for 20 minutes. Then uncover and bake for an additional 5 minutes. Garnish with scallions. Say Grace and enjoy!!