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Sheet Pan Ginger Orange Chicken Thighs with Roasted Vegetables

Close-up of glazed Sheet Pan Ginger Orange Chicken Thighs served with roasted broccoli and carrots in a white dish.
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Make this easy, flavorful ginger orange chicken thighs dinner entirely on one sheet pan for minimal cleanup. The chicken thighs roast alongside broccoli and carrots with a sticky citrus glaze.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 head broccoli, cut into florets
  • 2 medium carrots, sliced diagonally
  • 1/4 cup orange juice, fresh squeezed preferred
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1/4 cup orange zest (from about 2 oranges)
  • Optional: Sesame seeds for garnish

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large rimmed baking sheet with parchment paper for easier cleanup.
  2. In a medium bowl, whisk together the orange juice, soy sauce, honey, grated ginger, minced garlic, sesame oil, and black pepper to create the marinade base.
  3. Place the chicken thighs in a large bowl or zip-top bag. Pour half of the marinade over the chicken, toss to coat, and let it sit for at least 10 minutes while you prepare the vegetables. Reserve the remaining marinade.
  4. Place the broccoli florets and sliced carrots on the prepared sheet pan. Drizzle the vegetables lightly with a small amount of olive oil (not listed in ingredients as it is assumed pantry staple) and a pinch of salt and pepper. Spread them into a single layer.
  5. Place the marinated chicken thighs directly onto the sheet pan among the vegetables, ensuring they are not overly crowded.
  6. Bake for 15 minutes.
  7. While the chicken bakes, return the reserved marinade to a small saucepan. Bring it to a simmer over medium heat. Whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens into a glaze, about 1 to 2 minutes. Remove from heat and stir in the orange zest.
  8. After the initial 15 minutes of baking, brush the thickened ginger orange glaze generously over the chicken thighs.
  9. Return the pan to the oven and bake for another 8 to 12 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and the vegetables are tender-crisp.
  10. Remove from the oven. Garnish with sesame seeds if desired. Serve immediately directly from the pan.

Notes

  • For crispier edges on the chicken, you can briefly place the pan under the broiler for the last 1-2 minutes, watching closely to prevent burning the glaze.
  • If you prefer to use chicken breasts, reduce the cooking time by about 5 to 7 minutes total.
  • You can substitute the broccoli and carrots with other quick-roasting vegetables like bell peppers or red onion wedges.

Nutrition

Find it online: https://tasteportfolio.com/sheet-pan-ginger-orange-chicken-thighs/