Description
Prepare flavorful, moist chicken thighs with a sticky ginger-orange glaze all on one sheet pan for easy weeknight cooking and cleanup.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1/2 cup orange juice, fresh squeezed preferred
- 1/4 cup soy sauce or tamari
- 3 tablespoons honey
- 2 tablespoons fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- Zest of 1 orange
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound broccoli florets
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large, rimmed baking sheet with parchment paper for easier cleanup.
- In a medium bowl, whisk together the orange juice, soy sauce, honey, grated ginger, rice vinegar, sesame oil, minced garlic, and orange zest to create the marinade/glaze.
- Place the chicken thighs in a large zip-top bag or shallow dish. Pour half of the marinade over the chicken, ensuring all pieces are coated. Reserve the remaining half of the marinade for basting later. Marinate the chicken for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
- Place the carrots on the prepared sheet pan. Drizzle with olive oil, salt, and pepper, and toss to coat. Spread them into a single layer.
- Remove the chicken from the marinade, letting excess drip off. Place the chicken thighs skin-side up on the sheet pan, leaving space between the pieces and the carrots.
- Bake for 20 minutes.
- Remove the pan from the oven. Add the broccoli florets to the empty spaces on the sheet pan. Baste the chicken thighs generously with half of the reserved marinade.
- Return the pan to the oven and bake for another 15 to 20 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius) and the skin is nicely browned and sticky.
- Remove the pan from the oven. Brush the chicken one last time with the remaining reserved marinade. Let the chicken rest on the pan for 5 minutes before serving with the roasted vegetables.
Notes
- For crispier skin, place the chicken on a wire rack set inside the baking sheet before roasting.
- If the glaze thickens too much while resting, you can briefly warm the reserved sauce to drizzle over the finished dish.
- To ensure the vegetables cook evenly, cut the carrots smaller than the broccoli, as carrots take longer to soften.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dinner
- Method: Baking
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 thigh and vegetables
- Calories: 450
- Sugar: 18
- Sodium: 650
- Fat: 22
- Saturated Fat: 6
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 5
- Protein: 38
- Cholesterol: 130