Sheet Pan Ginger Orange Chicken and Broccoli
Sheet pan dinners are always a winner and this one is no different. Juicy succulent chicken thighs and broccoli and enrobed in a bright zingy marinade that marries bright citrus hit of orange with the delicately fiery notes of ginger along with pantry staples like gochujang, honey, soy sauce and five spice powder. The marinade reduces in the oven to create the perfect sauce. This is a winner of a dinner any day of the week.
Serves 4
INGREDIENTS
2 tablespoons neutral oil
1 tablespoon toasted sesame oil
¼ cup soy sauce
2 tablespoons gochujang paste (see note)
2 tablespoons honey
½ teaspoon garlic powder
1” fresh ginger, finely minced (or grated on a microplane)
1 orange, zested and juiced
1 teaspoon Chinese five spice powder
1 large head of broccoli
4 to 6 bone-in skin on chicken thighs
Furikake, for finishing
1 scallion, thinly sliced, for garnish
Kosher salt and freshly ground black pepper
METHOD
Preheat oven to 425F and arrange oven rack to center position.
In a small bowl whish together oil, sesame oil, soy sauce, gochujang paste, honey, garlic powder, ginger, orange zest and juice and five spice powder.
Cut broccoli crown into florets and slice stems into ½” slices.
To a sheet pan, add broccoli and toss with half the sauce, then nestle the chicken thighs amongst the broccoli, skin side up-ensuring everything is roughly in one layer. Season chicken with salt and pepper and pour the remaining sauce atop each thigh..
Roast for 25 to 30 minutes or until the internal temperature of the chicken thigh registers 165F internally and the broccoli is tender, caramelized and brown in spots.
Garnish with furikake and scallions and serve with rice.
Note: Use sriracha if you don’t have gochujang paste.
Have you made it?
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