🍊 Orange Rosemary Chicken Thighs Sheet Pan Recipe 🍊🍗

Adding fruit to baked chicken dishes brings a delightful sweetness and unique flavor that feels cozy and gourmet - all in one pan!

📝 Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 oranges, sliced
• 1/4 cup orange juice
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 1 lb red potatoes, quartered
• 1 lb asparagus, trimmed
• 1 zucchini, sliced
• 2 cups cooked Basmati rice (for serving)

🍽 Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, whisk together orange juice, olive oil, minced garlic, rosemary, salt, and pepper.
3. Place the chicken thighs on a greased sheet pan and brush them generously with the orange rosemary mixture.
4. Arrange orange slices, potatoes, asparagus, and zucchini around the chicken.
5. Drizzle the veggies and orange slices with a little olive oil, and season with salt and pepper.
6. Bake for 35–40 minutes, or until the chicken is fully cooked and the veggies are tender.
7. Serve hot with a scoop of fluffy Basmati rice on the side!

🥄 Pro Prep Add-Ons:

1. Marinate or season well – even 30 minutes makes a difference! Try olive oil, lemon, garlic, herbs, or your favorite spice blend.
2. Use bone-in, skin-on cuts if you're after maximum flavor and juicy texture. Boneless is quicker, but bone-in is where the magic lives.
3. Meal prep tip: Cook extra chicken while you're at it. Shred or slice for wraps, bowls, or salads all week long.
4. Let it rest! After cooking, let your chicken sit for 5–10 minutes so the juices stay in the meat, not on your cutting board.

🍗 Chicken Cooking Tips:

1. Always preheat your oven – this sets you up for even, thorough cooking.
2. Chop veggies to similar sizes for uniform roasting. Mismatched pieces = inconsistent texture.
3. Use a meat thermometer to check that your chicken reaches 165°F (74°C) in the thickest part.
4. Don’t overcrowd the pan – spacing things out gives you that crispy roasted finish instead of sad, steamed results.

💡 Every oven is a wild card. Age, brand, and condition can mess with timing, so go by temp and texture – not just the timer.
⚠ Never eat undercooked chicken. If it’s still pink or rubbery, it’s not ready. Be safe, not sorry!

🫶✨🌙🥦🍑