Tangy, sweet and spicy, this one-pan wonder makes after-dinner clean-up a breeze.
Honey Orange Sheet Pan Chicken Thighs
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Prep:
15 min. -
Cook:
35 min. -
Serves:
6
Recipes
Recipe tags: chicken base, easy difficulty, chicken
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tsp | grated orange zest |
| ¼ cup | orange juice |
| 3 Tbsp | honey |
| 2 Tbsp | Better Than Bouillon® Organic Roasted Chicken Base |
| 4 tsp | The Original “Louisiana” Brand Hot Sauce™ |
| 4 tsp | finely chopped fresh rosemary |
| 1 Tbsp | red wine vinegar |
| 1 Tbsp | olive oil |
| 2 cloves | garlic, minced |
| 3 lb | bone-in skin-on chicken thighs |
| 1½ lb | baby potatoes, halved |
| 1 | orange, cut into 1-inch rounds |
| 6 large | shallots, halved |
Directions
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1
Preheat oven to 400°F. In large bowl, stir together orange zest, orange juice, honey, chicken base, hot sauce, rosemary, vinegar, olive oil and garlic; add chicken thighs, potatoes, orange rounds and shallots, tossing to coat. Arrange in single layer on parchment paper–lined baking sheet. Drizzle any remaining marinade over top.
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2
Bake for 35 to 40 minutes or until potatoes are tender and internal temperature of chicken reaches 165°F on instant-read thermometer.