Sheet Pan Citrus Chicken and Carrots
Spiced citrus marinated chicken thighs with carrots, currants and shallots. Served over black pepper rice with a dollop of plain yogurt for an easy but elevated winter dinner.
Servings: 4 servings
Equipment
- 1 Large sheet pan
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 1/4 cup fresh orange juice
- Zest from 1 orange
- 2 tbsp olive oil plus more as needed
- 2 tbsp brown sugar packed
- 1 1/2 tsp kosher salt
- 1 1/2 tsp ground cumin
- 1 1/2 tsp coriander
- 1 tsp turmeric
- 1/4 tsp cinnamon
- 1/4 tsp cardamom
- 4-5 medium carrots peeled and sliced into coins
- 2 shallots thinly sliced
- 2 tbsp zante currants
- 1/2 orange thinly sliced
- 1/2 unwaxed lemon thinly sliced
Instructions
- In a large bowl, whisk together the orange juice, zest, olive oil, brown sugar, salt Add the chicken thighs and toss to coat. Marinate in the fridge for at least 4 hours and up to overnight.
- Preheat the oven to 400° F and position one rack in the center and the other about 6-8 inches away from the broiler. Line a large sheet pan with parchment paper or foil.
- To the bowl with the chicken, add the carrots, shallots, currants and orange and lemon slices. Mix so everything is coated in marinade. Spread into an even layer on the sheet pan and drizzle with olive oil.
- Bake on the center rack for 20 minutes then broil for 5-10 minutes until deeply caramelized and charred in places.
- Serve over rice with a squeeze of lemon juice.
Nutrition
Serving: 390g | Carbohydrates: 23g | Protein: 35g | Fat: 17g | Saturated Fat: 3g | Fiber: 4g | Sugar: 15g