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4.84 from 6 votes

Sheet Pan Ginger-Orange Chicken with Brussels Sprouts

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Servings: 4
Author: Alex Snodgrass

Ingredients

  • 2 pounds boneless skinless chicken thighs, trimmed of excess fat
  • 3 tablespoons avocado oil
  • 2 teaspoons toasted sesame oil
  • 1/3 cup tamari
  • 2 tablespoons sriracha, plus more for serving
  • 2 tablespoons honey
  • 3 garlic cloves, minced
  • 1-inch knob fresh ginger, peeled and cut into thin matchsticks
  • Zest of 1/2 navel orange
  • Juice of 1 navel orange
  • 1 teaspoon Chinese five-spice powder
  • 1 pound Brussels sprouts, trimmed and halved
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons toasted sesame seeds, for garnish
  • 1 green onion, thinly sliced, for garnish
  • steamed white or brown rice, optional, for serving

Instructions

  • Arrange the oven rack in the top third of the oven and preheat to 425°F.
  • Place the chicken thighs on a large sheet pan. Add the avocado oil, sesame oil, tamari, sriracha, honey, garlic, ginger, orange zest, orange juice, and five-spice powder. Using your hands, massage the sauce into the chicken so it’s well coated, about 2 minutes.
  • Add the Brussels sprouts to the same pan, season with salt and pepper, and toss everything together until the sprouts are evenly coated in the sauce. Arrange the chicken and sprouts in a single layer, making sure the chicken isn’t resting on top of the sprouts.
  • Bake for 25 to 30 minutes, flipping the Brussels sprouts halfway through, until the chicken is golden brown and the internal temperature reaches 165°F, and the sprouts are tender and caramelized around the edges.
  • Remove from the oven and let rest for 5 minutes until the juices settle. Spoon the pan juices over the chicken. Garnish with sliced green onions and sesame seeds.
  • To serve, spoon the cooked rice into a shallow bowl. Arrange the chicken and Brussels sprouts over the rice and spoon the pan juices all over. Finish with a little more sriracha, if desired, and enjoy!

Nutrition

Calories: 489kcal | Carbohydrates: 22g | Protein: 50g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 2647mg | Potassium: 1103mg | Fiber: 5g | Sugar: 12g | Vitamin A: 956IU | Vitamin C: 103mg | Calcium: 99mg | Iron: 5mg