Sheet Pan Orange Glazed Chicken with Bell Peppers

Ingredients

• 6 boneless skinless chicken thighs
• 3 bell peppers, assorted colors, sliced into strips
• 1 red onion, sliced into wedges
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2/3 cup orange juice
• 1/4 cup orange marmalade
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 3 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 orange, zested and sliced thin for garnish
• 2 tablespoons sliced green onion, for garnish
• 1 tablespoon sesame seeds, for garnish

Method

1. 1

   Preheat the oven to 425°F and line a 9x13-inch rimmed sheet pan with parchment paper or foil.

2. 2

   In a small saucepan, whisk together the orange juice, orange marmalade, soy sauce, honey, garlic, rice vinegar, and ginger.

3. 3

   Bring the glaze to a simmer over medium heat, whisking occasionally.

   3:00 · Simmer glaze
4. 4

   Whisk the cornstarch and water together in a small bowl, then stir into the simmering glaze. Cook until thickened and glossy.

   2:00 · Thicken glaze
5. 5

   Remove the glaze from heat and set aside, reserving about a third for serving.

6. 6

   Arrange the chicken thighs, bell peppers, and red onion on the prepared sheet pan, spacing them so the vegetables are not crowded.

7. 7

   Drizzle the olive oil over the chicken and vegetables, then season with salt and black pepper and toss the vegetables to coat.

8. 8

   Brush two-thirds of the orange glaze generously over the chicken thighs.

9. 9

   Roast until the chicken reaches an internal temperature of 165°F and the peppers are crisp-tender, stirring the vegetables once halfway through.

   25:00 · Roast chicken and peppers
10. 10

    Brush the chicken with the remaining reserved glaze and broil for 2 to 3 minutes to caramelize the edges, watching closely to prevent burning.

    2:00 · Broil to caramelize
11. 11

    Let the pan rest for 5 minutes, then garnish with orange zest, thin orange slices, green onion, and sesame seeds before serving.

    5:00 · Rest before serving