Sheet Pan Orange Chicken Thighs & Brussels Sprouts

This delicious Sheet Pan Orange Chicken Thighs with Brussels sprouts is easy enough to pull together for a fast weeknight dinner. It tastes like you’ve been cooking all day long but only takes around 30 minutes.

This delicious sheet pan meal is easy enough to pull together for a fast weeknight dinner. It tastes like you’ve been cooking all day long but only takes around 30 minutes.

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Weeknight meals often need to be quick and easy to make. That’s why I love sheet pan dinners! Everything cooks on one pan (or two, depending on the size of servings for your family) so it’s also easy to clean up.

If you prefer, you can take a little extra time to pan sear your chicken breasts before placing them on the sheet pan and in the oven. I do prefer to do this when I’m not pressed for time. But either way, they’re still absolutely delicious!

Several people have asked about using boneless thighs or even other pieces of chicken. Please note that if you do use boneless pieces, you’ll need to start the vegetables first, then add the meat to cook during the last 15 minutes or so. Bone-in pieces of meat take longer to cook. Chicken is ready to eat when it reaches 165°F. This handy instant-read digital thermometer is a useful tool to ensure you’re serving properly cooked meat to your family!

For this recipe, you’ll also want to have a couple of good quality sheet pans. I prefer USA Pan’s Half Sheet Pans to use in my kitchen. They don’t warp and offer a unique corrugated surfaces that encourages better air circulation.

Roasted Brussels sprouts with red onions and orange zest

Ingredients to Make Sheet Pan Orange Chicken & Brussels Sprouts:

Ingredients to Make Cinnamon Honey Butter:

How to Make the Orange Chicken and Brussels Sprouts:

Preheat the oven to 450 degrees F.

Spray a rimmed baking sheet with some non-stick baking spray and lay the chicken thighs on the baking tray. Nestle in the brussels sprouts, orange slices, and red onion around the chicken thighs. Season the chicken and veggies with some salt and pepper to taste.

In a small bowl, whisk orange juice, olive oil, honey, and garlic with salt and pepper to taste.

Pour the glaze over the chicken and veggies and massage to evenly coat everything with the orange glaze.

Place in the oven to roast until the chicken is fully cooked through and the brussels sprouts are golden-brown and crisp, around 25-30 minutes. Sprinkle with reserved orange zest. Serve with warm crusty bread topped with cinnamon-honey butter. Enjoy!

How to Make Cinnamon Honey Butter:

Combine butter, honey, powdered sugar, and cinnamon in a medium mixing bowl.

Mix with a hand mixer until the ingredients are well combined.

Once cooked, leave the chicken on the bone and eat as-is, or skip the cinnamon honey butter and use the French bread with de-boned chicken to make a sandwich!
Yield: 4 Servings

Sheet Pan Orange Chicken Thighs & Brussels Sprouts

Once cooked, leave the chicken on the bone and eat as-is, or skip the cinnamon honey butter and use the French bread with de-boned chicken to make a sandwich!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 4 bone-in, skinless chicken thighs
  • 1 lb. brussels sprouts, trimmed, washed, and halved
  • 1 red onion, thinly sliced
  • 1 orange, sliced
  • 1 orange, juiced and zested
  • 2 Tablespoons olive oil
  • 2 teaspoons honey, preferably local
  • 3 garlic cloves, minced
  • Sea salt and black pepper to taste

Cinnamon Honey Butter Ingredients:

Instructions

    Preheat the oven to 450 degrees F.


    Spray a rimmed baking sheet with some non-stick baking spray and lay the chicken thighs on the baking tray. Nestle in the brussels sprouts, orange slices, and red onion around the chicken thighs. Season the chicken and veggies with some salt and pepper to taste.

    In a small bowl, whisk orange juice, olive oil, honey, and garlic with salt and pepper to taste.


    Pour the glaze over the chicken and veggies and massage to evenly coat everything with the orange glaze.

    Place in the oven to roast until the chicken is fully cooked through and the brussels sprouts are golden-brown and crisp, around 25-30 minutes. Sprinkle with reserved orange zest.

    Serve with warm crusty bread topped with cinnamon-honey butter. Enjoy!

How to Make the Cinnamon Honey Butter

Combine butter, honey, powdered sugar, and cinnamon in a medium mixing bowl.

Mix with a hand mixer until the ingredients are well combined.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 730Total Fat: 39gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 198mgSodium: 482mgCarbohydrates: 72gFiber: 5gSugar: 60gProtein: 32g

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This delicious Sheet Pan Orange Chicken Thighs with Brussels sprouts is easy enough to pull together for a fast weeknight dinner. It tastes like you’ve been cooking all day long but only takes around 30 minutes.

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