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One Pan Roasted Orange Chicken with Veggies for Dinner

One Pan Roasted Orange
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One-Pan Roasted Orange Chicken with Vegetables: An Incredible Ultimate Recipe

Ingredients

Scale
  • 4 boneless, skinless chicken thighs
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup baby carrots, halved
  • 1 large onion, cut into wedges
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1/4 cup fresh orange juice
  • Zest of 1 orange
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

Instructions

  1. Begin by preheating your oven to 400°F (200°C).
  2. Season the chicken thighs with salt, pepper, and ground ginger on both sides.
  3. In a bowl, whisk together olive oil, soy sauce, orange juice, orange zest, honey, and minced garlic.
  4. Place the chicken in a large bowl or a zip-top bag. Pour the marinade over the chicken, ensuring it’s well-coated. Allow it to marinate for at least 10 minutes.
  5. While the chicken is marinating, prepare the vegetables. Toss the broccoli, red bell pepper, baby carrots, and onion with olive oil, salt, and pepper.
  6. On a large baking sheet, arrange the marinated chicken in the center and surround it with the seasoned vegetables.
  7. Place the baking sheet in the preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
  8. Halfway through cooking, baste the chicken with the pan juices to keep it moist and flavorful.
  9. Once cooked, remove the pan from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving.

Notes

  • Adjust seasoning based on your taste.
  • You can substitute vegetables as per your preference.
  • Allow chicken to rest for optimal juiciness.

Nutrition

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