Sheet Pan Orange Chicken Recipe

Sheet pan orange chicken with roasted Brussels sprouts is a delicious and healthy meal that is easy to prepare. To make this dish, you will need skinless chicken thighs, fresh Brussels sprouts, orange juice, honey, garlic, and sesame oil or olive oil.

To start, preheat your oven to 450 degrees F. Line a large sheet pan with parchment paper. Rinse the Brussels sprouts and trim the ends, then cut them in half lengthwise. Arrange them on one side of the prepared sheet pan.

Next, place the chicken in a large mixing bowl. In a separate bowl, whisk together the orange juice, honey, garlic, and oil until smooth. Pour the mixture over the chicken and toss until well coated.

Arrange the chicken pieces on the other side of the sheet pan, making sure to leave some space between them to allow for even cooking. Drizzle any remaining sauce over the Brussels sprouts.

Roast the chicken and Brussels sprouts in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the Brussels sprouts are tender and slightly charred. Be sure to stir the Brussels sprouts halfway through the cooking time to ensure even browning.

When the dish is done, remove it from the oven and let it cool for a few minutes. Serve the chicken and Brussels sprouts together on a plate, and enjoy! This dish is perfect for a quick and healthy for the busy weeknights sheet pan meal or for meal prep.

Extras

There are several variations of sheet pan orange chicken with roasted Brussels sprouts that you can try, including:

1. Swap out the chicken for tofu: If you’re vegetarian or looking for a meatless alternative, you can use firm tofu instead of chicken. Cut the tofu into bite-sized pieces and marinate it in the orange sauce for at least 30 minutes before roasting it with the Brussels sprouts.
2. Add some heat: For a spicy twist, you can add some red pepper flakes or sriracha sauce to the orange sauce.
3. Use different vegetables: While Brussels sprouts work well in this dish, you can also use other vegetables like broccoli, bok choy, cauliflower, French green beans, snap peas, diced sweet potatoes or carrots.
4. Add some crunch: Top the finished dish with chopped peanuts, cashews, or sesame seeds for some extra texture and flavor.
5. Make it a one-pan meal: Add some cooked rice or quinoa to the sheet pan before roasting to turn this dish into a complete meal.
6. Change up the sauce ingredients: Add some soy sauce, green onions and minced ginger.

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Ingredients

• 4 bone-in, skinless chicken thighs
• 1 lb. brussels sprouts, trimmed, washed, and halved
• 1 red onion, thinly sliced
• 1 orange, sliced
• 1 orange, juiced and zested
• 2 tablespoons olive oil
• 2 teaspoons honey, preferably local
• 3 garlic cloves, minced
• Sea salt and black pepper to taste

Equipment

• Baking pan
• Small or medium bowl
• Cutting board and knife

Instructions

1. Preheat oven to 450 degrees F.
2. Spray a rimmed baking sheet with some non-stick baking spray and lay the chicken thighs on the baking tray. Nestle in the brussels sprouts, orange slices, and red onion around the chicken thighs. Season the chicken and veggies with some salt and pepper to taste.
3. In a small bowl, whisk orange juice, olive oil, honey, and garlic with salt and pepper to taste. 
4. Pour the glaze over the chicken and veggies and massage to evenly coat everything with the orange glaze. 
5. Place in the oven to roast until the chicken is fully cooked through and the brussels sprouts are golden-brown and crisp, around 25-30 minutes. Sprinkle with reserved orange zest. Serve with warm crusty bread topped with cinnamon-honey butter. Enjoy!

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