Description
A simple, healthy, and flavorful one-pan dinner featuring juicy roasted chicken thighs and colorful vegetables in a bright orange-garlic glaze.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a large sheet pan.
- Whisk together orange juice, honey, soy sauce, Dijon mustard, garlic, paprika, thyme, salt, and pepper. Slowly mix in olive oil until smooth.
- Arrange chicken thighs on the pan and coat with half of the orange glaze.
- Toss carrots, potatoes, and red onion with remaining glaze and spread around the chicken.
- 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.
- Broil for 2–3 minutes for crispy skin, watching closely.
- 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