Amazing Easy Sheet Pan Citrus-Glazed Chicken
Amazing Easy Sheet Pan Citrus-Glazed Chicken
Introduction
Say goodbye to weeknight dinner dilemmas with our Amazing Easy Sheet Pan Citrus-Glazed Chicken! This recipe brings together succulent chicken and tender, vibrant vegetables, all bathed in a bright, tangy-sweet citrus glaze. Everything cooks on a single sheet pan, meaning minimal cleanup and maximum flavor. It's truly an effortless way to enjoy a gourmet-tasting meal that's packed with zest and warmth. Get ready to make this a new family favorite!
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (or breasts, cut into 1.5-inch pieces)
- 1 head broccoli, cut into florets
- 1 red bell pepper, seeds removed and sliced into strips
- 1 orange or yellow bell pepper, seeds removed and sliced into strips
- 1/2 red onion, cut into 1/2-inch wedges
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- For the Citrus Glaze:
- 1/2 cup fresh orange juice (from about 1 large orange)
- 2 tablespoons soy sauce (low sodium preferred)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon cornstarch (optional, for thicker glaze)
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- Fresh cilantro or parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a medium bowl, whisk together all the glaze ingredients: orange juice, soy sauce, honey (or maple syrup), rice vinegar, grated ginger, minced garlic, cornstarch (if using), and red pepper flakes (if using). Set aside.
- Pat the chicken thighs dry with paper towels. In a large bowl, combine the chicken, broccoli florets, bell pepper strips, and red onion wedges. Drizzle with olive oil, then season generously with salt and pepper.
- Pour about half of the prepared citrus glaze over the chicken and vegetables. Toss everything gently until well coated.
- Arrange the chicken and vegetables in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. If necessary, use two baking sheets.
- Roast for 15 minutes. Remove the baking sheet from the oven and carefully flip the chicken and vegetables. Brush generously with some of the remaining glaze. Return to the oven and roast for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender-crisp.
- If you have any glaze remaining, you can heat it in a small saucepan over medium heat for 2-3 minutes until slightly thickened, then drizzle over the finished dish.
- Remove from the oven, garnish with fresh cilantro or parsley, and serve immediately with rice or quinoa, if desired.
Pro Tips & Notes
- Don't Overcrowd the Pan: Ensure chicken and vegetables are in a single layer with a little space between them. This promotes roasting rather than steaming, leading to better texture and caramelization.
- Customize Your Veggies: Feel free to substitute or add other quick-cooking vegetables like asparagus, snap peas, or zucchini. Just be mindful of their cooking times.
- Chicken Choices: Boneless, skinless chicken breasts can be used, but cut them into 1.5-inch chunks to ensure even cooking with the vegetables and prevent drying out.
- Make Ahead Glaze: The citrus glaze can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator.
- For Crispier Bits: If you like a little extra crispness on your veggies and chicken, consider finishing under the broiler for 1-2 minutes at the very end, watching carefully to prevent burning.
Nutrition Facts (per serving)
- Calories: 380
- Protein: 35g
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 4g
- Sugars: 15g
- Sodium: 450mg
Frequently Asked Questions
- Q: Can I use bone-in, skin-on chicken? A: Yes, you can, but it will require a longer cooking time (around 35-45 minutes total) and may render more fat onto the pan. Ensure the internal temperature reaches 165°F (74°C).
- Q: How can I make this spicier? A: Increase the red pepper flakes in the glaze, or add a dash of sriracha to the glaze mixture. A few slices of fresh jalapeño roasted with the vegetables would also add a nice kick.
- Q: How do I store leftovers? A: Store any leftover chicken and vegetables in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through.
- Q: Can I prepare this ahead of time? A: You can chop all the vegetables and make the glaze up to a day in advance. Store them separately in the refrigerator. Toss the chicken and veggies with the glaze just before roasting.