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- 1 pound boneless, skinless chicken thighs - 1 cup broccoli florets - 1 cup sliced carrots To make this dish shine, you need tender chicken and fresh veggies. Chicken thighs work best because they stay juicy. Broccoli and carrots add color and crunch. Together, they create a balanced meal. - 2 tablespoons olive oil - 1/4 cup orange juice - Zest of 1 orange - 2 tablespoons soy sauce - 1 tablespoon honey - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - Salt and pepper to taste The marinade brings flavor and moisture. Olive oil helps coat the chicken. Orange juice and zest give it a sweet, tangy kick. Soy sauce adds depth, while honey gives a hint of sweetness. Garlic and ginger add warmth. Don’t forget salt and pepper to enhance all these tastes. - Sesame seeds - Sliced green onions Garnishes are the final touch. They add texture and flavor. Sesame seeds bring a nutty crunch. Green onions provide a fresh bite. These simple additions make your dish look and taste gourmet. 1. Preheat the oven and prepare the baking sheet. Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper. This makes cleanup easy. 2. Marinate the chicken. In a big bowl, mix the chicken pieces with olive oil, orange juice, orange zest, soy sauce, honey, garlic, ginger, salt, and pepper. Toss until the chicken is well-coated. Let the chicken marinate for at least 15 minutes. This step adds a lot of flavor. 1. Toss the vegetables and arrange on the sheet pan. While the chicken marinates, prepare the broccoli and carrots. In another bowl, drizzle olive oil over the broccoli and carrots. Add salt and pepper, then toss to coat. 2. Bake and stir halfway through. Spread the marinated chicken on one side of the baking sheet. Place the broccoli and carrots on the other side. Make sure they are in a single layer. Bake for 20-25 minutes. The chicken should be golden brown and reach an internal temperature of 165°F (75°C). Stir the vegetables halfway through cooking to ensure they cook evenly. 1. Cool and garnish before serving. Once done, remove the pan from the oven. Let it cool for a couple of minutes. Serve the orange chicken and broccoli hot. Top with sesame seeds and sliced green onions for extra crunch and flavor. How long should I marinate the chicken? Marinating for at least 15 minutes is key. This time allows the chicken to soak up the flavors. You can marinate longer if you want. Just remember to keep it in the fridge to stay safe. How can I enhance the marinade flavors? Use fresh ingredients like garlic and ginger. They add depth and brightness. Try adding some crushed red pepper for a kick. Fresh herbs can also boost the taste. Just mix and match to find your favorite blend. How can I achieve crispy chicken? Use high heat when baking. Preheat your oven to 425°F (220°C). Make sure the chicken pieces are in a single layer. This helps them crisp up nicely. You can also broil the chicken briefly for extra crunch. How do I ensure the vegetables are perfectly cooked? Cut the broccoli and carrots into similar sizes. This helps them cook evenly. Toss them with olive oil, salt, and pepper before baking. Stir the veggies halfway through cooking. This gives them a chance to brown and soften just right. What should I pair with this dish? Rice or quinoa are great options. They soak up the orange sauce beautifully. You can also serve this dish with a side salad for a fresh crunch. How can I use this dish for meal prep or gatherings? This recipe is perfect for meal prep. Just divide it into containers for the week. For gatherings, serve it on a large platter. It looks bright and inviting, making it a hit with guests. {{image_2}} You can easily switch chicken thighs for chicken breasts. Breasts are leaner but still tasty. For veggies, try bell peppers or snap peas. They add color and crunch too. Want more heat? Add red pepper flakes to the marinade. This gives a nice kick. You can also use other citrus fruits like lime or lemon. They bring a fresh twist to the dish. If you're gluten-free, use tamari instead of soy sauce. This keeps the flavor strong and safe. For a vegetarian option, swap chicken for firm tofu. Press it to remove extra water for best results. To store leftovers, let the dish cool completely. Place the chicken and broccoli in an airtight container. Keep it in the fridge. Your leftovers will last for about 3 to 4 days. When you reheat, you can warm them in the oven or microwave. For freezing, let the dish cool down before packing. Use a freezer-safe container or heavy-duty freezer bags. This meal can last for up to 3 months in the freezer. To thaw, place it in the fridge overnight. When ready to eat, reheat it in the oven or microwave until hot. This keeps the flavors fresh and tasty. Marinate the chicken for at least 15 minutes. This time helps the chicken soak up the orange juice and seasonings. If you have more time, try to marinate for 30 minutes or longer. This longer time gives you even better flavor and tenderness. You can use frozen vegetables if needed. However, they may change the cooking time. Frozen veggies often need a bit more time to cook through. They may also release water, making the dish less crisp. If you use frozen broccoli or carrots, add them to the pan during the last 10 minutes of baking. If you don’t have orange juice, other citrus juices work well. Lemon or lime juice can add a nice tartness. Grapefruit juice can also add a unique flavor. Just remember to adjust the sweetness if needed. You might want to add a little more honey or sugar to balance the tartness. This article covered a simple, tasty chicken dish with fresh veggies. It guided you through essential ingredients, marinade options, cooking steps, and storage tips. I shared helpful variations and cooking techniques to make the meal your own. With these skills, you can easily create a flavorful and healthy meal. Enjoy experimenting with different ingredients and flavors. Happy cooking!

Sheet Pan Orange Chicken and Broccoli

Savor the deliciousness of Crispy Sheet Pan Orange Chicken & Broccoli with this simple and flavorful recipe! Combining tender chicken thighs with vibrant broccoli and carrots, all baked to perfection in just one pan, this dish is not only easy to make but also packed with fresh flavors. Discover how to elevate your weeknight dinners in 40 minutes. Click through to get the full recipe and impress your family tonight!
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Ingredients
  

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup broccoli florets

1 cup carrots, sliced

2 tablespoons olive oil

1/4 cup orange juice

Zest of 1 orange

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon honey

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

Salt and pepper to taste

Sesame seeds for garnish

Green onions, sliced, for garnish

Instructions
 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a large bowl, combine the chicken pieces with olive oil, orange juice, orange zest, soy sauce, honey, minced garlic, grated ginger, salt, and pepper. Toss until the chicken is well-coated in the marinade.

      Allow the chicken to marinate for at least 15 minutes to enhance the flavors.

        While the chicken is marinating, prepare the broccoli and carrots. In another bowl, toss the broccoli florets and sliced carrots with a drizzle of olive oil, salt, and pepper.

          Spread the marinated chicken evenly onto one side of the prepared baking sheet. Place the broccoli and carrots on the other side, making sure everything is in a single layer for even cooking.

            Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/75°C). Stir the vegetables halfway through to ensure they cook evenly.

              Once done, remove the pan from the oven and let it cool for a couple of minutes.

                Serve the orange chicken and broccoli hot, garnished with sesame seeds and sliced green onions for an added crunch and flavor.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4