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To make Sheet Pan Orange Ginger Chicken, you will need: - 4 boneless, skinless chicken thighs - 2 large oranges (one for juice and zest, one for slicing) - 2 tablespoons fresh ginger, minced - 3 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon honey - 1 tablespoon sesame oil - 1 red bell pepper, sliced - 1 cup snap peas - 2 green onions, sliced - 1 tablespoon sesame seeds - Salt and pepper to taste If you lack an ingredient, don’t worry! Here are some easy swaps: - Chicken thighs can be replaced with chicken breasts, but thighs stay juicier. - Use any citrus juice, like lemon or lime, if you don’t have oranges. - Instead of fresh ginger, ground ginger works in a pinch, though the taste differs. - Honey can be replaced with maple syrup for a vegan option. - Tamari is a great gluten-free soy sauce alternative. To ensure your dish turns out great, here are some handy conversions: - 1 tablespoon equals 3 teaspoons. - 1 cup equals 16 tablespoons. - 2 large oranges yield about ½ cup of juice on average. - Remember, 1 ounce equals about 28 grams, helpful for weighing your ingredients. With these ingredients and tips, you're set to make a tasty meal! 1. First, heat your oven to 400°F (200°C). Line a large sheet pan with parchment paper. This makes cleanup easy. 2. Next, take one large orange. Juice it and zest it in a bowl. Add minced ginger, soy sauce, honey, and sesame oil. Whisk this mix well. 3. Season the four chicken thighs with salt and pepper. Place them in the bowl with the marinade. Let them sit for at least 15 minutes. You can also marinate them in the fridge for up to 2 hours for more flavor. 4. While the chicken soaks, slice the other orange into rounds. Prepare the red bell pepper by slicing it and set it aside. Wash the snap peas too. 5. When the chicken is ready, put the marinated thighs on one side of the sheet pan. Arrange the sliced orange, bell pepper, and snap peas on the other side. 6. Pour any leftover marinade over the chicken and veggies in the pan. 7. Roast everything in the oven for 25-30 minutes. Check the chicken to make sure it is cooked through. It should reach an internal temperature of 165°F (75°C). 8. In the last 5 minutes, sprinkle sesame seeds over the chicken and vegetables. This will add a nice crunch. 9. After cooking, take the sheet pan out of the oven. Let it rest for a few minutes. Then, garnish with sliced green onions for a pop of color. Serve the chicken and veggies on a large platter. Add more sesame seeds and orange slices for decoration. This dish goes well with a side of steamed rice or quinoa. Enjoy! Marinating the chicken makes it tasty and tender. Start with the marinade mix of orange juice, zest, ginger, soy sauce, honey, and sesame oil. You can let the chicken sit in this mix for at least 15 minutes. If you have more time, let it rest for up to 2 hours in the fridge. The longer it marinates, the more flavor it will soak up. For the best results, set your oven to 400°F (200°C). Cook the chicken for 25 to 30 minutes. Use a meat thermometer to check its doneness. The chicken should reach an internal temp of 165°F (75°C). If you like your veggies crisp, add them halfway through cooking. This way, they stay bright and fresh. Want to amp up the flavors? Here are some fun ideas: - Add more ginger for a spicier kick. - Use lime juice instead of orange for a tangy twist. - Toss in some garlic for extra depth. - Try different veggies like carrots or broccoli for variety. These simple changes can give your dish a new personality! Enjoy exploring flavors. {{image_2}} You can easily make this dish gluten-free. Just swap soy sauce for tamari. Tamari has a similar taste but is safe for gluten-free diets. Make sure to read labels on any other sauces you use. They may contain gluten. This keeps your meal tasty and safe. Feel free to add more veggies for color and taste. Carrots, broccoli, or zucchini work great. Chop them into bite-sized pieces for even cooking. Spread them on the sheet pan with the chicken. This not only boosts nutrition but also makes the meal more vibrant. Want some heat? Add chili flakes or sriracha to the marinade. Start with a small amount and taste it. You can also use spicy peppers like jalapeños. This adds a nice kick to the orange ginger flavor. It’s a fun twist for those who love spice! To keep your Sheet Pan Orange Ginger Chicken fresh, let it cool first. Place the chicken and veggies in an airtight container. You can store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When you're ready to enjoy leftovers, reheating is easy. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for 15-20 minutes until warm. You can also use the microwave, but the oven keeps the chicken crispier. If you want to freeze the dish, it’s best to do so right after cooking. Allow it to cool completely. Then, place it in a freezer-safe container. It can last for up to three months in the freezer. To thaw, move it to the fridge overnight before reheating. Yes, you can use chicken breasts. They will work well in this recipe. Chicken breasts cook faster than thighs. You should check them after 20 minutes. If they reach 165°F, they are done. Thighs are juicier, but breasts are a great option too. Just make sure to slice them evenly for even cooking. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F. If you don’t have a thermometer, cut into the thickest part. The meat should be white, not pink. Juices should run clear. If it’s still pink, put it back in the oven for a few more minutes. You can serve this dish with many sides. Steamed rice or quinoa is a great choice. They soak up the sauce well. You can also add a fresh salad for crunch. Roasted broccoli or green beans pair nicely too. Feel free to mix and match to suit your taste! In this blog post, we covered all aspects of making sheet pan orange ginger chicken. We explored ingredients, cooking steps, and tips for the best flavor. You can make substitutions and adjust cooking times to fit your needs. Remember to store leftovers properly and reheat them for future meals. Whether you choose to spice things up or add veggies, there’s a way to make this dish yours. Enjoy experimenting and make it a family favorite.

Sheet Pan Orange Ginger Chicken

Discover the deliciousness of Sheet Pan Orange Ginger Chicken with this easy recipe! Perfect for busy nights, this one-pan meal combines juicy chicken thighs, vibrant vegetables, and a zesty marinade for a flavor-packed dinner. In just 45 minutes, you can impress your family and friends with this tasty dish. Click through to explore the full recipe and elevate your weeknight dinners with this vibrant and healthy meal!
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Ingredients
  

4 boneless, skinless chicken thighs

2 large oranges (one for juice and zest, one for slicing)

2 tablespoons fresh ginger, minced

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon honey

1 tablespoon sesame oil

1 red bell pepper, sliced

1 cup snap peas

2 green onions, sliced

1 tablespoon sesame seeds

Salt and pepper to taste

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a mixing bowl, combine the juice and zest of one orange, minced ginger, soy sauce, honey, and sesame oil. Whisk until well mixed.

      Season the chicken thighs with salt and pepper, then add them to the bowl with the marinade. Allow them to marinate for at least 15 minutes (or up to 2 hours in the fridge for more flavor).

        While the chicken is marinating, prepare the vegetables. Slice the remaining orange into rounds, and set aside alongside the sliced bell pepper and snap peas.

          Once the chicken is ready, arrange the marinated thighs on one side of the sheet pan. Place the vegetable slices on the other side, adding the snap peas too.

            Pour any remaining marinade over the chicken and vegetables in the pan.

              Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

                During the last 5 minutes of cooking, sprinkle sesame seeds over the chicken and vegetables for an added crunch.

                  Remove the sheet pan from the oven and let it rest for a few minutes before garnishing with sliced green onions.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                      - Presentation Tips: Serve the chicken and vegetables on a large platter, garnished with additional sesame seeds and the orange slices for color. Enjoy the dish with a side of steamed rice or quinoa for a complete meal!