Sheet Pan Orange Chicken & Roasted Summer Vegetables
Sheet Pan Orange Chicken & Roasted Summer Vegetables is a vibrant, easy-to-make dish that combines juicy chicken thighs with a zesty orange glaze and colorful summer veggies. Perfect for busy weeknights, this one-pan meal offers minimal cleanup while delivering maximum flavor. With the sweetness of oranges harmonizing with savory chicken and nutrient-rich vegetables, each bite is a celebration of taste and convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1/2 cup fresh orange juice
- 2 tbsp honey
- 2 tbsp low-sodium soy sauce
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, sliced
- 1 red onion, cut into wedges
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix chicken thighs with orange juice, honey, soy sauce, garlic, and ginger. Marinate while preparing the vegetables.
- Chop bell peppers and zucchini; slice the onion into wedges. Arrange on a lined sheet pan.
- Nestle marinated chicken among the veggies and drizzle any remaining marinade over them.
- Roast in the preheated oven for 25-30 minutes until the chicken is cooked through and caramelized.
- Serve warm with a drizzle of fresh orange juice.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 12g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 130mg
Keywords: Feel free to swap vegetables based on seasonal availability. For added heat, include red pepper flakes in the marinade. Store leftovers in an airtight container for up to three days.