Name: Sheet Pan Citrus-Glazed Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 6 bone-in, skin-on chicken thighs -; Kosher salt -; Freshly ground black pepper -; Juice of 2 medium oranges -; Juice of 1 lime -; 1/4 c. honey -; 2 tbsp. low-sodium soy sauce -; 2 tbsp. Dijon mustard -; 2 tsp. freshly chopped rosemary, plus more for garnish -; 2 tsp. freshly chopped thyme, plus more for garnish -; Pinch crushed red pepper flakes -; 1 lb. Brussels sprouts, trimmed and halved -; 1 tbsp. extra-virgin olive oil -; 1 tsp. cornstarch -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Sheet Pan Citrus-Glazed Chicken

1. 6 bone-in, skin-on chicken thighs -

2. Kosher salt -

3. Freshly ground black pepper -

4. Juice of 2 medium oranges -

5. Juice of 1 lime -

6. 1/4 c. honey -

7. 2 tbsp. low-sodium soy sauce -

8. 2 tbsp. Dijon mustard -

9. 2 tsp. freshly chopped rosemary, plus more for garnish -

10. 2 tsp. freshly chopped thyme, plus more for garnish -

11. Pinch crushed red pepper flakes -

12. 1 lb. Brussels sprouts, trimmed and halved -

13. 1 tbsp. extra-virgin olive oil -

14. 1 tsp. cornstarch -

How to cook deliciously - Sheet Pan Citrus-Glazed Chicken

1. Stage

Trim thighs and season with salt and pepper. Place in a resealable bag.

2. Stage

In a small bowl or measuring cup, combine orange and lime juice, honey, soy sauce, mustard, rosemary, thyme, and a pinch of red pepper flakes. Reserve ½ cup of marinade or about half. Pour remaining marinade over chicken in bag. Let marinate at room temperature for 30 minutes or up to overnight in the refrigerator.

3. Stage

Preheat oven to 425° and line a large baking sheet with foil. Place Brussels sprouts on tray and toss with oil. Season with salt and pepper and spread into an even layer. Arrange thighs around Brussels, skin side up. Bake for 25 minutes.

4. Stage

Meanwhile, pour reserved marinade into a small saucepan over medium heat and bring to a simmer. Continue simmering until reduced by about half. Place cornstarch in a small bowl and carefully pour a couple of tablespoons of sauce over and stir to dissolve cornstarch. Pour mixture back into saucepan and continue simmering until sauce has thickened, about 2 minutes.

5. Stage

Brush sauce over thighs and bake again until internal temperature recaches 165°, 10 minutes more.

6. Stage

Garnish with fresh rosemary and thyme to serve.