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)

Directions:

1. Preheat oven to 400°F.
2. Line a large rimmed baking sheet with aluminum foil or parchment paper.
3. 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.
4. Bake in the preheated oven for 25 minutes.
5. 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.
6. 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.
7. Increase oven temperature to broil.
8. Brush orange marmalade mixture on chicken thighs, and spread green beans around the chicken and potatoes.
9. Broil until green beans are tender and chicken is browned and glazed about 3 minutes.
10. Enjoy!