Orange Chicken Sheet Pan Dinner
This Orange Chicken Sheet Pan Dinner brings together juicy, caramelized chicken bites coated in a sweet and tangy homemade orange sauce, roasted broccoli florets, colorful bell peppers, and tender red onion, all cooked on a single pan in a hot oven.
Equipment
- Large rimmed sheet pan (18x13 inches / 46x33cm) - Essential for spreading everything in a single layer
- Parchment paper or aluminum foil - For easy cleanup
- Medium mixing bowl - For the sauce
- Small saucepan - For warming and thickening the sauce
- Large mixing bowl - For coating the chicken
- Sharp chef's knife
- Cutting board
- Microplane or fine grater - For orange zest and fresh ginger
- Whisk
- Measuring cups and spoons
- Instant-read meat thermometer - To check chicken doneness
- Tongs or spatula - For tossing and serving
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs - 900g, cut into 1-inch (2.5cm) bite-sized pieces
- 2 cups broccoli florets - 180g, cut into bite-sized pieces
- 1 red bell pepper - roughly diced into 1-inch pieces
- 1 yellow bell pepper - roughly diced into 1-inch pieces
- 1 small red onion - cut into 1-inch wedges
- 3 tablespoons olive oil - divided
- Salt and black pepper - to taste
- 0.5 teaspoon garlic powder
- 2 tablespoons cornstarch - for coating the chicken
For the Orange Sauce
- 0.5 cup freshly squeezed orange juice - 120ml, about 2 navel oranges
- 1 tablespoon orange zest
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 3 cloves garlic - minced
- 1 teaspoon fresh ginger - grated (or 1/2 teaspoon ground ginger)
- 1 tablespoon rice wine vinegar
- 0.5 teaspoon red pepper flakes - adjust to taste
- 1 tablespoon cornstarch - to thicken the sauce
- 2 tablespoons water - to dissolve cornstarch
For Garnish
- 3 green onions - thinly sliced
- 1 tablespoon sesame seeds
For Serving
- 2 cups cooked white rice or jasmine rice - 370g
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or foil and lightly coat with oil.
- In a medium bowl, whisk together orange juice, zest, soy sauce, honey, garlic, ginger, vinegar, and red pepper flakes. Dissolve 1 tablespoon cornstarch in 2 tablespoons water and whisk into sauce. Set aside.
- Pat chicken dry with paper towels. In a large bowl, toss chicken with 1.5 tablespoons olive oil, garlic powder, salt, and pepper. Add 2 tablespoons cornstarch and toss to coat.
- Pour half the orange sauce over chicken and toss to coat. Reserve remaining half for later.
- In the same bowl, toss broccoli, bell peppers, and red onion with remaining 1.5 tablespoons olive oil, salt, and pepper. Spread vegetables around edges of the sheet pan, leaving center open.
- Place chicken pieces in a single layer in the center of the pan. Pour any remaining sauce from the bowl over the chicken.
- Roast for 20-25 minutes, until chicken reaches 165°F (74°C) and vegetables have golden edges. For extra caramelization, broil for final 2-3 minutes.
- While chicken roasts, heat reserved sauce in a small saucepan over medium heat until boiling and thickened, about 3-4 minutes.
- Pour thickened sauce over roasted chicken and vegetables. Toss gently to coat everything evenly.
- Garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice, spooning extra sauce from the pan over each bowl.
Notes
- Dry the chicken thoroughly: Patting chicken dry before coating is essential for browning. Surface moisture creates steam that prevents caramelization.
- Don't crowd the pan: Spread everything in a single layer with space between pieces. Overcrowding causes steaming instead of roasting.
- Marinate for deeper flavor: For best results, toss chicken in half the sauce and refrigerate up to 24 hours before cooking.
- Use fresh citrus: Freshly squeezed orange juice and zest make a noticeable difference in flavor versus bottled juice.
- Vegetable substitutions: Snap peas, zucchini, baby bok choy, carrots, and mushrooms all work well. Cut to similar sizes for even cooking.
- Make it spicy: Double or triple the red pepper flakes and add a tablespoon of sriracha to the sauce for extra heat.
- Gluten-free option: Use tamari instead of soy sauce and ensure your cornstarch is certified gluten-free.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for best texture.
- Freezer-friendly: Freeze cooled portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Chicken thighs vs. breasts: Thighs are juicier and more forgiving. If using breasts, be careful not to overcook to avoid dryness.