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Sheet Pan Roasted Orange-Glazed Chicken with Brussels Sprouts
There’s a moment, about 25 minutes into roasting, when the orange glaze begins to bubble and the edges of the Brussels sprouts turn the most gorgeous shade of mahogany. That’s when I know dinner is going to be spectacular. This sheet-pan supper has become my Wednesday-night hero—bright enough to lift the mid-week slump, hearty enough to satisfy my two teenagers, and tidy enough that I’m not scrubbing pans at 9 p.m. My grandmother used to baste chicken with marmalade and a splash of soy; I’ve simply given that nostalgic flavor a modern, one-pan twist. Whether you’re feeding a crowd or want leftovers that actually improve overnight, this recipe delivers juicy meat, crispy veg, and a sweet-savory sauce you’ll spoon over rice, quinoa, or simply nothing at all.
Why This Recipe Works
- One Pan, Zero Fuss: Toss, glaze, roast—dinner is done with 10 minutes of active time.
- Built-In Veg: Brussels sprouts soak up the orange-y chicken juices and caramelize into candy-like bites.
- Double Orange Hit: Fresh zest and marmalade give layers of citrus without cloying sweetness.
- Crispy-Skin Guarantee: Starting the chicken skin-side up at 425 °F renders fat and leaves crackling skin.
- Meal-Prep Marvel: Flavors mingle overnight; reheat at 350 °F for 12 minutes and it’s just as juicy.
- Freezer Friendly: Freeze portions of cooked chicken and veg for up to 3 months; thaw overnight and flash in a hot oven.
Ingredients You'll Need
Quality ingredients make the difference between good and restaurant-level. Here’s what to look for and how to swap smartly:
- Chicken Thighs: Bone-in, skin-on thighs stay succulent and reheat without drying. If you only have boneless, reduce cook time by 8–10 minutes and check 160 °F internal temp.
- Brussels Sprouts: Choose tight, bright-green heads; smaller sprouts are sweeter. Trim the woody stem and halve so they roast, not steam.
- Orange Marmalade: A bitter-sweet marmalade offsets the soy. In a pinch, use apricot jam plus ½ tsp orange zest.
- Soy Sauce: Low-sodium keeps the glaze from tasting too salty. Tamari keeps it gluten-free.
- Rice Vinegar: Sub white-wine vinegar or fresh lemon juice for equal brightness.
- Fresh Thyme: Earthy thyme bridges citrus and chicken. Swap rosemary if you prefer piney notes.
- Olive Oil: A tablespoon in the glaze encourages browning; a light coating on the sprouts prevents sticking.
How to Make Sheet Pan Roasted Orange-Glazed Chicken with Brussels Sprouts
Heat the oven & prep the pan
Place a rack in the center and preheat to 425 °F (220 °C). Line a large rimmed sheet pan with parchment for easy clean-up or simply brush lightly with oil for better sprout browning.
Whisk the orange glaze
In a medium bowl combine ⅓ cup orange marmalade, 2 Tbsp low-sodium soy sauce, 1 Tbsp rice vinegar, 1 tsp orange zest, 1 tsp minced garlic, and 1 Tbsp olive oil. Reserve 2 Tbsp of the mixture for finishing.
Season the chicken
Pat 6 bone-in, skin-on chicken thighs dry with paper towels (moisture = soggy skin). Season both sides with 1 tsp kosher salt, ½ tsp black pepper, and ½ tsp smoked paprika for subtle depth.
Coat the sprouts
Trim and halve 1 ½ lbs Brussels sprouts. Toss with 1 Tbsp olive oil, ½ tsp salt, and a few cracks of pepper. Arrange cut-side down so they sear against the hot metal.
Glaze & arrange
Brush half of the glaze over the skin side of the chicken. Nestle thighs skin-side up among the sprouts, leaving space between pieces for air to circulate.
Roast
Slide the pan into the oven and roast 25 minutes. Rotate the pan for even browning, brush with remaining glaze, and roast 8–10 minutes more until the thickest thigh hits 175 °F and sprouts are charred at the edges.
Rest & finish
Rest 5 minutes (carry-over heat finishes cooking). Drizzle the reserved 2 Tbsp fresh glaze plus any collected pan juices over the chicken for a glossy finish.
Serve
Scatter with fresh thyme leaves and optional orange zest ribbons. Spoon over rice or mashed potatoes to catch every drop of sauce.
Expert Tips
Check the temp, not the clock
Chicken size varies; an instant-read thermometer ensures juicy meat without guesswork.
Pat for crisp skin
Moisture on the skin creates steam; paper towels are your ticket to golden crunch.
Flip halfway? Nope.
Keeping the chicken skin-side up throughout preserves that crackling exterior.
Save the schmaltz
Those orange-scented chicken drippings are liquid gold—drizzle over grains or bread.
Make-ahead glaze
Whisk the glaze up to 5 days ahead; refrigerate and bring to room temp before using.
Sheet pan size matters
Use an 11×17-inch half-sheet; overcrowding causes steaming instead of roasting.
Variations to Try
- Swap the citrus: Sub 1:1 with lemon curd or lime marmalade for a tropical twist.
- Spicy kick: Whisk 1 tsp sriracha into the glaze and sprinkle red-pepper flakes at serving.
- Rainbow veg: Replace half the sprouts with cubed butternut squash or rainbow carrots; same cook time.
- Low-sugar: Use sugar-free marmalade and 1 tsp honey; carbs drop by 4 g per serving.
- Herb swap: Try fresh rosemary or tarragon for a more savory French vibe.
Storage Tips
Refrigerate: Cool completely, transfer to an airtight container, and refrigerate up to 4 days.
Freeze: Place individual portions in freezer bags, press out air, and freeze up to 3 months. Thaw overnight in the fridge.
Reheat: Warm in a 350 °F oven for 12–15 minutes, loosely covered with foil; add a splash of orange juice to restore moisture. The microwave works in a pinch, but skin won’t stay crisp.
Meal-prep: Chop sprouts and whisk glaze on Sunday; store separately. At dinner, simply season, glaze, and roast.
Frequently Asked Questions
sheet pan roasted orange glazed chicken with brussel sprouts
Ingredients
Instructions
- Preheat: Heat oven to 425 °F (220 °C). Line a rimmed sheet pan with parchment or brush lightly with oil.
- Make glaze: Whisk marmalade, soy sauce, vinegar, orange zest, garlic, and 1 Tbsp olive oil. Reserve 2 Tbsp.
- Season chicken: Pat chicken dry; sprinkle with salt, pepper, and paprika.
- Prep sprouts: Toss sprouts with remaining 1 Tbsp oil, ½ tsp salt, and pepper; arrange cut-side down on pan.
- Glaze & roast: Brush half the glaze over chicken skin. Nestle thighs skin-side up among sprouts. Roast 25 min.
- Finish: Rotate pan, brush with remaining glaze, roast 8–10 min more (175 °F internal). Rest 5 min, drizzle reserved glaze & pan juices, garnish with thyme.
Recipe Notes
For extra caramelization, broil 2 minutes at the end—watch closely so the glaze doesn’t burn.
