Orange Chicken Sheet Pan Dinner
This Orange Chicken Sheet Pan Dinner brings all the bold, sticky, citrus-glazed flavor of your favorite takeout right to your own oven — on a single pan and in about 40 minutes. Juicy chunks of chicken are roasted alongside colorful bell peppers and tender broccoli, then finished with a glossy homemade orange sauce made from fresh orange juice, soy sauce, honey, garlic, and ginger. It's weeknight-friendly, endlessly customizable, and so good you'll forget takeout was ever an option.
Equipment
- Large rimmed sheet pan 18x13 inch recommended
- Parchment paper Or aluminum foil for easy cleanup
- Small saucepan For making the orange sauce
- Citrus juicer For juicing the oranges
- Microplane or box grater For orange zest and fresh ginger
- Large mixing bowl For tossing chicken and vegetables
- Whisk For combining the orange sauce
- Chef's knife and cutting board For prepping chicken and vegetables
- Tongs or silicone spatula For flipping chicken and tossing vegetables
- Instant-read meat thermometer To verify chicken reaches 165°F (74°C); optional but recommended
Ingredients
For the Chicken and Vegetables
- 1.5 lbs boneless skinless chicken thighs or breasts 680g, cut into 1.5-inch chunks; thighs recommended for juicier results
- 1 red bell pepper cut into 1-inch pieces
- 1 green bell pepper cut into 1-inch pieces
- 1 medium head broccoli cut into florets; about 3 cups
- 2 tbsp olive oil divided
- salt and black pepper to taste
- 1 tsp garlic powder
For the Orange Sauce
- ½ cup fresh orange juice 120ml, from about 2 large oranges
- 1 tbsp orange zest from the same oranges used for juice
- 3 tbsp soy sauce 45ml; use tamari for gluten-free
- 2 tbsp honey 30ml; maple syrup works as a substitute
- 1 tbsp rice vinegar 15ml
- 2 tsp toasted sesame oil 10ml
- 3 cloves garlic minced
- 1 tsp fresh ginger grated; or ½ tsp ground ginger
- 1 tbsp cornstarch mixed with 2 tbsp cold water to form a slurry
- 2 tbsp cold water for the cornstarch slurry
- ¼ tsp red pepper flakes optional, for heat
For Garnish
- 1 tbsp sesame seeds
- 2 green onions thinly sliced
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or aluminum foil and set aside.
- In a small saucepan over medium heat, whisk together the orange juice, orange zest, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using). Stir in the cornstarch slurry and simmer for 3 to 4 minutes, stirring frequently, until the sauce thickens to a light syrup consistency, then remove from heat.
- Cut the red and green bell peppers into 1-inch pieces and the broccoli into bite-sized florets. Toss the vegetables in a large bowl with 1 tablespoon of olive oil, salt, and black pepper until evenly coated.
- Pat the chicken pieces dry with paper towels, then toss with the remaining 1 tablespoon olive oil, garlic powder, salt, and black pepper until well coated.
- Spread the chicken and vegetables in a single, uncrowded layer on the prepared sheet pan, leaving a little space between pieces for proper browning.
- Roast on the center rack for 15 minutes, then remove the pan and flip the chicken pieces and stir the vegetables.
- Spoon about two-thirds of the orange sauce over the chicken and vegetables, toss to coat, and spread back into a single layer. Return to the oven and roast for another 8 to 10 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is sticky and caramelized.
- Drizzle the remaining orange sauce over the finished dish, then garnish with sesame seeds and sliced green onions. Serve immediately.
Notes
- Pat the chicken completely dry before seasoning — this is the single most important step for getting golden, caramelized chicken rather than pale, steamed pieces.
- Don't skip the orange zest. It contains concentrated citrus oils that give the sauce its bright, punchy flavor that juice alone cannot replicate.
- Chicken thighs are recommended over breasts because they stay juicier and are more forgiving if cooked a minute or two longer.
- Avoid crowding the sheet pan — if pieces overlap, they will steam instead of roast. Use two pans if needed.
- The orange sauce can be made up to 5 days ahead and stored in an airtight container in the refrigerator. Whisk before using as the cornstarch may settle.
- For a gluten-free version, substitute tamari or coconut aminos for the soy sauce. If using coconut aminos, reduce the honey slightly as it is naturally sweeter.
- To add heat, stir extra red pepper flakes or a teaspoon of chili garlic sauce into the orange sauce before using.
- Leftovers keep well in the refrigerator for up to 4 days in an airtight container. Reheat in the oven at 375°F (190°C) for best texture, or microwave in 60-second intervals.
- The dish can be frozen (ideally without sauce) for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Swap the vegetables freely — snap peas, zucchini, mushrooms, bok choy, and asparagus all work well and cook in the same amount of time.
Nutrition
Serving: 1ServingCalories: 380kcalCarbohydrates: 28gProtein: 34gFat: 14gSaturated Fat: 2.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 110mgSodium: 720mgPotassium: 780mgFiber: 3gSugar: 18gVitamin A: 45IUVitamin C: 120mgCalcium: 8mgIron: 12mg
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