Roasted Orange Chicken with Vegetables

This Roasted Orange Chicken with Vegetables is a simple, healthy, and incredibly flavorful one-pan dinner. Juicy, tender chicken thighs are roasted to perfection alongside colorful vegetables, all coated in a bright and savory orange-garlic glaze that the whole family will love.

My dad, James, was the king of Sunday roasts, and his secret was always a splash of citrus to brighten everything up. This sheet pan orange chicken, with its sunny, familiar aroma, instantly takes me back to his warm kitchen and the simple joy of a meal made with love.

What Makes This One-Pan Dinner So Special?

• A Complete Meal, Less Cleanup: This easy recipe combines your protein and vegetables on one sheet pan for a full dinner with minimal fuss.
• Simple Ingredients, Unforgettable Flavor: The orange-garlic glaze is made with pantry staples but creates a taste that feels like a special occasion.
• A Favorite for the Whole Family: It’s a healthy and satisfying meal that appeals to both kids and adults, making it a true weeknight winner.
• Beautifully Versatile: You can easily swap the vegetables based on what you have on hand or what’s fresh at the market.

What You’ll Need for This Roasted Orange Chicken

For the Orange Chicken:

• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 oranges (1 juiced + 1 sliced)
• 2 tablespoons honey or maple syrup
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon paprika
• 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
• Salt and black pepper, to taste

For the Vegetables:

• 2 cups carrots, chopped
• 2 cups baby potatoes, halved
• 1 small red onion, cut into wedges
• 1 tablespoon olive oil
• Salt and pepper, to taste

My Go-To Tools for This Recipe

A Trusty Sheet Pan

A large, sturdy sheet pan is my best friend for this recipe; it gives the chicken and vegetables enough space to roast beautifully instead of steaming.

My Favorite Whisk

I always reach for my favorite whisk to bring the orange glaze together, it makes emulsifying the oil and other ingredients smooth and effortless.

Bringing Your Orange Chicken to Life

First, Warm Up the Oven

Preheat your oven to 400°F (200°C). Lightly grease a large sheet pan or roasting dish. My little tip is to make sure your pan is large enough so the vegetables have plenty of room, this helps them get nicely caramelized.

Next, Create That Golden Glaze

In a bowl, whisk together the fresh orange juice, honey, soy sauce, Dijon mustard, minced garlic, paprika, thyme, salt, and pepper. Slowly stream in the olive oil and continue mixing until the glaze is smooth. Using freshly squeezed orange juice here really makes a difference in the final flavor!

Then, Coat the Chicken Generously

Arrange the chicken thighs on your prepared pan. Pour about half of the orange glaze over them, using your hands or a brush to coat them evenly. I like to lift the skin a bit and get some of the glaze directly onto the meat for extra flavor.

Now, Tumble the Vegetables

In a separate bowl, toss the chopped carrots, potatoes, and red onion with the remaining glaze. Once they are all lightly coated, spread them in a single layer around the chicken on the pan.

Finally, Roast Until Golden and Perfect

Top each chicken thigh with a slice of orange. Place the pan in the oven and roast for 35–40 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the vegetables are tender. A meat thermometer is the best way to ensure your chicken is perfectly cooked and juicy.

A Final Touch for Crispy Skin

For wonderfully crispy, golden skin, turn your oven to broil and cook for an additional 2–3 minutes. Just be sure to watch it closely, as it can go from golden to burnt very quickly! Garnish with a little fresh thyme before serving.

A Gentle Note on Nutrition

Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used. For precise nutritional values, I recommend using your preferred online calculator.

A Few Healthy Twists on This Classic

• For a Lighter Glaze: To reduce the sugar content, you can use a sugar-free maple syrup alternative or simply cut the amount of honey in half. The fresh orange juice provides a lovely natural sweetness.
• For a Leaner Protein: If you prefer white meat, boneless, skinless chicken breasts are a great option. Just reduce the cooking time by 10-15 minutes to prevent them from drying out.
• To Add More Greens: For an extra boost of nutrients, feel free to add other vegetables like broccoli florets or bell pepper strips to the pan for the last 15-20 minutes of roasting.

How We Love to Enjoy This Meal

• Over a Bed of Grains: This dish is wonderful served with fluffy quinoa or brown rice, which will soak up all the delicious pan juices.
• With a Crisp, Simple Salad: A green salad with a light vinaigrette offers a refreshing contrast to the warm, roasted flavors of the chicken and vegetables.
• With Warm, Crusty Bread: There’s nothing better than a piece of good bread for sopping up every last bit of that incredible orange glaze from the plate.

A Few of My Secrets for Perfect Roasting

• Give Everything Space: Piling the vegetables and chicken too closely together will cause them to steam instead of roast. If needed, don’t be afraid to use two sheet pans.
• Don’t Guess, Test: The safest and most reliable way to know if your chicken is cooked through is by using a meat thermometer. It ensures juicy, perfect chicken every time.
• Embrace the Broiler: That last quick broil is the secret to getting irresistible, crispy chicken skin. Don’t skip it, but do keep a close eye on it!

Saving and Savoring Your Leftovers

Allow the roasted chicken and vegetables to cool completely before storing them in an airtight container. They will keep well in the refrigerator for up to 3-4 days. For reheating, I recommend placing them back in the oven for a few minutes to help crisp up the skin again.

From My Kitchen to Yours

This Roasted Orange Chicken isn’t just a recipe; it’s a feeling, of warmth, of comfort, and of family gathered around the table. It’s the kind of simple, heartfelt cooking that I cherish the most. I hope you’ll give it a try and that it brings as much joy to your kitchen as it does to mine, creating wonderful new memories with every bite.

Just in Case You Were Wondering…

Could I use different cuts of chicken?

Absolutely! Boneless, skinless chicken thighs or even chicken drumsticks would work well. You’ll just need to adjust the cooking time accordingly, boneless cuts will typically cook faster.

Can I get a head start on the prep work?

Yes, to save time, you can chop all the vegetables and whisk together the orange glaze a day ahead. Store them in separate airtight containers in the refrigerator, and your dinner will come together even faster.

What other vegetables would you recommend?

This recipe is very versatile! Sweet potatoes, Brussels sprouts, broccoli, or bell peppers would all be delicious additions. Just be mindful that some vegetables may cook faster than others.

Roasted Orange Chicken with Vegetables

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• Author: Sarah
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

A simple, healthy, and flavorful one-pan dinner featuring juicy roasted chicken thighs and colorful vegetables in a bright orange-garlic glaze.

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Ingredients

Scale 1x2x3x

• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 oranges (1 juiced + 1 sliced)
• 2 tablespoons honey or maple syrup
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon paprika
• 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
• Salt and black pepper, to taste
• 2 cups carrots, chopped
• 2 cups baby potatoes, halved
• 1 small red onion, cut into wedges
• 1 tablespoon olive oil
• Salt and pepper, to taste

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Instructions

1. Preheat oven to 400°F (200°C) and lightly grease a large sheet pan.
2. Whisk together orange juice, honey, soy sauce, Dijon mustard, garlic, paprika, thyme, salt, and pepper. Slowly mix in olive oil until smooth.
3. Arrange chicken thighs on the pan and coat with half of the orange glaze.
4. Toss carrots, potatoes, and red onion with remaining glaze and spread around the chicken.
5. Top each chicken thigh with a slice of orange and roast for 35–40 minutes, until chicken reaches 165°F (74°C) and vegetables are tender.
6. Broil for 2–3 minutes for crispy skin, watching closely.
7. Garnish with fresh thyme and serve warm.

Notes

For a lighter glaze, reduce honey by half or use sugar-free maple syrup. For leaner protein, use chicken breasts and reduce cook time by 10–15 minutes. Add extra veggies like broccoli or bell peppers during the last 15–20 minutes.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Oven Roasted
• Cuisine: American

Nutrition

• Serving Size: 1 portion
• Calories: 420
• Sugar: 10g
• Sodium: 620mg
• Fat: 24g
• Saturated Fat: 6g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 32g
• Cholesterol: 105mg

Keywords: roasted orange chicken, one pan dinner, healthy chicken recipe, orange glaze