Sheet Pan Orange Chicken with Green Beans and Potatoes
Make Orange Chicken that’s cheaper, fresher, and more delicious than Chinese take-out. Believe it or not, all you need is a sheet pan to make sticky, orange-glazed chicken and crisp green beans and potatoes.
Yields: 4 servings
- 8 boneless chicken thighs (about 2 lbs)
- 4 cups quartered baby potatoes
- 1 ½ tablespoons olive oil, divided
- 1 ½ teaspoons kosher salt, divided
- ¾ teaspoons black pepper, divided
- ¾ cup orange marmalade
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons rice vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon toasted sesame oil
- 8 ounces green beans, trimmed
- 2 teaspoons Asian chili-garlic sauce (if you don’t have this sauce you can sub tossing the green beans with a mix of 1/2 tsp. salt, 1/4 tsp. pepper, 1 tsp garlic powder and 1 tsp. chili powder with the oil)
- Preheat oven to 400°F.
- Line a large rimmed baking sheet with aluminum foil or parchment paper.
- Rub chicken thighs with 1/2 Tbsp of oil and toss the quartered potatoes with 1 Tbsp. oil and place on the baking sheet. Sprinkle chicken and potatoes with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
- Bake in the preheated oven for 25 minutes.
- Meanwhile, stir together orange marmalade, soy sauce, vinegar, mustard, and sesame oil in a small saucepan. Bring to a simmer over medium, and cook, stirring often, until slightly thickened and reduced to about 1/2 cup, about 8 minutes. Set aside.
- Toss green beans with chili-garlic sauce and remaining 1 tablespoon canola oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
- Increase oven temperature to broil.
- Brush orange marmalade mixture on chicken thighs, and spread green beans around the chicken and potatoes.
- Broil until green beans are tender and chicken is browned and glazed about 3 minutes.