This Orange Chicken Sheet Pan Dinner is great for when you want to make something delicious or you're in a hurry, you want to cut your cleaning time and cut your time in the kitchen.
It's also versatile in that you can swap out the brussel sprouts for any vegetable you like. A great substitute for brussel sprouts is yellow potatoes.
Did I mention that this sheet pan dinner is Whole30 approved?
And, if you keep reading, I'll tell you my little secret on making this Orange Chicken Sheet Pan Dinner especially tasty. This recipe for Orange Chicken is very simple. All you need to do is remember to take out the chicken legs from the freezer the night before and thaw them out in the fridge overnight. Or, you can stop by the grocery store on the way home and buy fresh chicken legs.
Tips and Tricks to Making this No Nonsense Orange Chicken Sheet Pan Dinner
Preparation - Get Your Stuff Ready
If your not in a hurry, then you can get everything ready at the same time before roasting the chicken. Cut your orange, prepare your herbs, cut your onions., brussel sprouts or potatoes
You can also prepare your vegetables the night before and store them in an airtight container in preparation for the sheet pan dinner the next day.
If you and your family aren't particularly into brussel sprouts, replace the brussel sprouts with yellow potatoes or any vegetable you like. You can get a little creative here, just choose a vegetable that will take about 40 minutes to cook in the oven, like carrots, potatoes, brussel sprouts, etc.
Onions and Some Secrets - Shhh!
My all time favorite type of onion is the red onion. Red onions are like no other onion in that as they cook or the more they cook the sweeter they get. There - that's my secret. I'll let you in on another secret as a bonus. To prevent my eyes from tearing, I cut onions with the inside facing down whenever possible. This prevents the onion fumes from rising into my eyes and making my eyes tear up. Next time you cut an onion - try it! For this recipe, I used red onions. But, if you don't have red onions, then use any onions.
Using Fresh Herbs
Whenever possible, use fresh herbs if they are readily available to you. There are some herbs like Rosemary that absolutely are divine when used fresh. However, if you don't have access to fresh herbs, frozen is second best. Dried is my least preferred when it comes to Rosemary.
Every summer I try to grow some herbs like Rosemary, Oregano, Thyme, and Basil. But, I don't end up using all of it because our summers are show here in Canada. So, when the fall rolls around, I'll take my herbs and freeze them straight from the clippings. I don't dry them, except for the Basil.
For some reason, I love dried Basil if I don't have access to fresh Basil leaves. I guess it's all preference.
Use your hands
Use your hands (clean hands) to massage the herbs, oil and cider into the chicken. Then place the chicken on top of the onions as you place it into the roasting dish. Sit the chicken on the orange wedges as well as place orange wedges on top of the chicken. Top the chicken with sprigs of Rosemary.
I used a Heritage roasting pan like this one here. But you don't have to, you can use a pyrex dish or even an actual sheet pan/cookie tray. My all time favorite cookie tray is from Wilston's, looks like this one here.
Store leftovers in an airtight container for a maximum of three days. You can also freeze for later.
Drop a comment below with your spin on this recipe. I’d love to see your pictures so don’t forget to post them on your Instagram account. Tag me at #girl_with_a_spatula and follow me @girl_with_a_spatula
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- 4 chicken legs (drumstick and thigh attached)
- ½ cups olive oil
- 2 red onions
- 3 garlic cloves
- 1 tbsp salt
- ½ tsp pepper
- 3 tbsp apple cider vinegar
- 3 rosemary sprigs (or 2 tbsp dried rosemary)
- 1 seedless orange (sliced)
- 3 cups brussel sprouts
Preheat oven to 400°F. Cut the onions, orange and garlic. Place the onions in a roasting pan and drizzle ¼ cup of the olive oil on them with half of the salt and half of the pepper.
Place the chicken in a medium bowl with oranges, apple cider vinegar and remaining olive oil. Season with remaining salt and pepper. Toss the chicken in the bowl with the orange slices and seasoning so that the chicken is covered well with the juice of the orange Transfer to the roasting pan and set on top of the red onion. Keep the leftover juices in the bowl - do not discard.
Toss the brussels sprouts in the medium bowl that contains the leftover juice, seasoning and olive oil. Toss to combine, then transfer to the roasting pan and spread evenly around the chicken. Roast uncovered for about 1 hour. Let rest for 10 minutes before serving.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 375Total Fat 31gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 25gCholesterol 20mgSodium 1788mgCarbohydrates 19gFiber 5gSugar 7gProtein 9g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.