An easy, flavor-packed weeknight dinner, this Sheet Pan Ginger-Orange Chicken with Brussels Sprouts combines bright citrus, warm ginger, and a touch of heat for a satisfying one-pan meal.
At first I doubted whether a sheet pan dinner could deliver the bold flavors I wanted, but this recipe proved me wrong. A savory-sweet sauce made from orange, honey, fresh ginger, tamari (or soy), toasted sesame oil, and a hit of sriracha provides umami and balance. Everything—chicken thighs and halved Brussels sprouts—is tossed in the sauce and roasted together, which concentrates the flavors and creates caramelized edges on both the meat and the vegetables.
I like to serve the chicken and sprouts over steamed rice (white or brown). The rice soaks up the pan juices, giving each bite bursts of citrus, sweetness, and heat. This recipe is simple to scale and works well for meal prep or a relaxed weeknight dinner.
Ingredients
- 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
- 3 tablespoons avocado oil
- 2 teaspoons toasted sesame oil
- 1/3 cup tamari (or soy sauce)
- 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
Step-by-Step
Step one: Preheat the oven
Position the oven rack in the top third of the oven and preheat to 425°F (220°C). Using higher heat helps caramelize the chicken and sprouts in a short time.
Step two: Prep the chicken
Place the chicken thighs on a large rimmed sheet pan. Add the avocado oil, toasted sesame oil, tamari (or soy), sriracha, honey, minced garlic, fresh ginger, orange zest, orange juice, and Chinese five-spice powder. Use your hands or a spatula to massage the sauce into the thighs until they are evenly coated—about 1–2 minutes. This step helps the flavors penetrate the meat.
Step three: Add the Brussels sprouts
Add the halved Brussels sprouts directly to the pan. Season everything with kosher salt and freshly ground black pepper, then toss until the sprouts are well coated in the sauce. Spread the chicken and Brussels sprouts into a single layer on the sheet pan, making sure chicken pieces are not stacked on top of the vegetables so both can roast evenly.
Step four: Cook the chicken and sprouts
Bake for 25–30 minutes. Flip the Brussels sprouts once about halfway through the cook time so they caramelize on both sides. The chicken is done when the exterior is golden and the internal temperature reaches 165°F (74°C). The sprouts should be tender and browned around the edges.
Step five: Let the chicken rest
Remove the sheet pan from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute. Spoon any pan juices over the chicken and sprout mixture. Sprinkle toasted sesame seeds and sliced green onion over the top for texture and brightness.
Step six: Serve and enjoy
Spoon steamed rice into shallow bowls, arrange the chicken and Brussels sprouts over the rice, and drizzle with the pan juices. Add extra sriracha if you like more heat. Serve immediately and enjoy the combination of citrus, savory tamari, honeyed sweetness, and warm spice.
Recipe FAQs
Chinese five-spice is a ground blend typically made from star anise, Sichuan peppercorns, fennel seeds, cinnamon, and cloves. It adds a fragrant, warm complexity that complements citrus and soy-based sauces.
Can I make this with something other than chicken thighs?
While this recipe was developed for chicken thighs, the flavor profile would pair well with salmon or pork chops. If substituting, adjust the cooking time and keep an eye on internal temperature so the protein cooks through without overbrowning.
strong>Any good tamari substitutes?
Soy sauce is the closest substitute (note it contains gluten unless labeled gluten-free). Coconut aminos also work for a milder, slightly sweeter option, though the flavor will differ somewhat.
Tips, Variations, and Storage
For extra crispness, finish the pan under the broiler for 1–2 minutes, watching closely so nothing burns. Swap honey for maple syrup for a slightly deeper sweetness. If you prefer less heat, reduce the sriracha to 1 tablespoon or omit it entirely and serve it on the side.
Storage: Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the oven or an air fryer to revive the caramelized edges, or microwave briefly for a quick meal.
Nutrition (approximate per serving)
- Calories: 489 kcal
- Carbohydrates: 22 g
- Protein: 50 g
- Fat: 23 g
- Sodium: 2647 mg
- Fiber: 5 g
- Sugar: 12 g
Nutrition information is an estimate and should be used as a guideline.
Additional Info
- Prep time: 15 mins
- Cook time: 30 mins
- Total time: 45 mins
- Servings: 4
- Course: Main Course
- Author: Alex Snodgrass
Want more easy chicken dinners? Try: Seared Chicken Thighs with Garlic-Ginger Broth and Rice; One-Pan Sesame Chicken and Rice; Sriracha Chicken Stir Fry.
Sheet Pan Ginger-Orange Chicken with Brussels Sprouts
This straightforward sheet-pan recipe delivers bold ginger-orange flavor with minimal cleanup—perfect for busy weeknights or make-ahead dinners.
Food photography and styling by Eat Love Eats.