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In this recipe, I show you how easy it is to build a hearty meal with baked orange chicken breasts, caramelized roasted vegetables, and fresh greens.
Baked Orange Marinated Chicken and Veggies
If you like easy sheet pan dinner recipes as much as I do, you’re going to love this juicy baked chicken infused with an easy orange marinade and served with caramelized roasted vegetables, fresh greens, and a vinaigrette.
This marinade is my favorite for busy weeknights, even when I forget to prep it ahead, since 20 minutes is enough to infuse the chicken with flavor! Then I dice the veggies, place everything in the oven, and BOOM! An epic dinner is ready to serve.
Ingredients
This recipe infuses boneless skinless chicken breasts with a marinade made of olive oil, orange zest and juice, salt, and pepper. To make it a meal, I include butternut squash, Brussels sprouts, and beets (you can also add broccoli, cauliflower, or sweet potatoes), seasoned with salt, pepper, and garlic powder. For serving, grab a spring salad mix and your favorite vinaigrette.
How to Make Baked Orange Chicken & Roasted Vegetables
Here are the steps and some tips for success, plus a video recipe below to learn how to roast veggies easily:
- Marinate the chicken in a zip bag or an airtight container for 20 minutes to 4 hours.
- While the oven preheats, line two baking sheets with parchment paper: one for the chicken and one for the veggies.
- Dice your veggies into similar sizes for even cooking. The size you chop your veggies will also determine how long they’ll need to bake to be fork-tender. Place them on a lined baking sheet in separate rows.
- Discard the marinade, place the chicken on another lined baking sheet, and bake both chicken and veggies for 35 to 40 minutes. This meal is ready when the chicken's internal temperature reaches 165F, and the veggies are fork-tender.
- Serve the roasted vegetables and the baked orange chicken over a bed of greens. Drizzle with your favorite vinaigrette and enjoy!
How to Know When the Baked Chicken is Done
When baking boneless chicken breasts at 375F, it takes 35 to 40 minutes for the meat to be fully cooked. The best way to check chicken doneness is to insert a meat thermometer in the thickest part of the chicken breast: if it reaches 165F, you’ll know it’s done.
More Sheet Pan Dinner Ideas
The tasty flavor of all things baked in the oven and the convenience of effortless prep and easy clean-up are what make sheet pan dinners a favorite for hectic evenings! I’m talking about delicious meals like this pesto salmon with tomatoes, these chicken thighs with veggies, or these mouthwatering sausage and peppers!
Baked Orange Chicken with Roasted Vegetables
Ingredients
For the baked orange chicken:
- ⅓ cup olive oil
- 1 orange, zested
- 1 orange, juiced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 boneless skinless chicken breasts, about 1.5lbs
For the roasted vegetables:
- 1 small butternut squash, peeled and cubed
- 16 ounce bag Brussels sprouts halved
- 2 medium beets, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 16 ounce bag Spring Salad mix, arugula, spinach, Butter lettuce, etc.
- Vinaigrette, for serving
Instructions
Marinate:
- Make the orange marinade and pour it inside a large zip bag or airtight container. Place the chicken breasts inside, seal, and marinade for 20 minutes to 4 hours.
Prep:
- Position one oven rack on the middle shelf and another directly below it. Preheat the oven to 375F. Line two baking sheets with parchment paper.
- Place the chicken breasts on a parchment-lined baking sheet and discard the marinade.
- On the other parchment-lined baking sheet, place the butternut squash, Brussels sprouts, and beets. Drizzle the veggies with olive oil and season with salt, pepper, and garlic powder. Toss the veggies to combine, or keep them in separate rows.
Bake:
- Place the chicken on the top rack of the oven and the veggies on the bottom rack. Bake for 35-40 minutes, until the chicken’s internal temperature at its thickest part, reaches 165F and the veggies are fork-tender. Remove from oven.
Serve:
- Assemble roasted vegetable salad by making a bed of salad greens, topping with roasted vegetables, and baked chicken breasts. Give everything a light drizzle with your favorite vinaigrette.
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