Sheet Pan Orange Chicken

Adapted from: https://www.flavourandsavour.com/hoisin-orange-sheet-pan-chicken/

Yield: 4 servings

Prep Time: 20min

Cook Time: 40min

Ingredients

• 4 Chicken breasts or 8 Chicken thighs

• 1 Buttercup or Acorn squash

• 2 Cups (240 mL) Broccoli florets

• 1 Tbsp (15 mL) Oil

• Salt & pepper

• 1-2 Oranges, sliced

• Optional ½ Cup (120 mL) Cranberries, fresh or frozen

• 1 Tbsp (15 mL) Honey 

Marinade

• ⅔ Cup (80 mL) Orange juice or 2 Oranges, juiced

• 1 Tbsp (15 mL) Soy sauce

• 1 Tbsp (15 mL) Ginger, fresh or ground

• 2 Cloves of garlic, minced

 Directions

1. Whisk marinade ingredients together. Put chicken in a marinating bag or dish and add two-thirds of the marinade. Let it set in the refrigerator for 45 minutes, or up to several hours.

2. Heat oven to 400°F. Peel and seed squash, and cut in about ½-inch pieces.

3. Toss broccoli and squash with 1 tablespoon of oil, and sprinkle with with salt and pepper.

4. Cover a baking sheet pan with foil or parchment paper. Arrange squash, broccoli, chicken, and sliced oranges on sheet pan.

5. Brush chicken pieces with leftover marinade. Transfer to oven. Roast for 30 minutes.

6. Remove from oven. Brush chicken and vegetables with honey and scatter fresh cranberries on the pan, if using.

7. Return to oven for 5-10 minutes until vegetables are fork-tender and chicken is cooked through (to an internal temperature of 165°F or 74°C).

8. Serve with rice or grain or choice, and enjoy!

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