Sheet Pan Orange Roasted Chicken with Carrots & Cauliflower
Difficulty Level: 2
Ingredients
Marinade:
- Juice of 1 1/2 oranges (about 1/3 cup), use the remaining 1/2 orange to slice and roast.
- 2 tablespoons honey
- 2 teaspoons mustard
- 2 teaspoons ginger puree
- 2 small garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon cumin
- 1 teaspoon soy sauce
Other:
- 2 bone-in chicken breasts
- 1/2 head cauliflower, cut into florets
- 1/2 pound carrots (about 7 or so), sliced into quarters (see picture- just cut off the ends and then cut into 4 long strips)
- 1/4 cup pomegranate seeds, for topping
Instructions
- Make the marinade: Add orange juice and honey in saucepot. Bring to a boil and then simmer for 5 minutes, until thicker and about half the amount that it originally was. Let cool just slightly and then add in remaining ingredients.
- Marinate the chicken: Set aside 1 tablespoon of the marinade for the vegetables, then pour the rest over chicken breasts. Marinate chicken for at least one hour, up to overnight (~8 ish hours).
- Blanch the orange slices: Slice oranges into very thin slices. Place into boiling water for 2 minutes and then set aside to cool. This is key to making the oranges not bitter!
- Preheat the oven: Preheat oven to 425.
- Prep the sheet pan: Toss cauliflower, carrots, and orange slices with the 1 tablespoon of marinade and another tablespoon of olive oil. Season with salt and pepper. Spread out onto a sheet pan with parchment paper, leaving some room for the chicken on one side.
- Add chicken and roast: Add chicken to the other side. Roast for 30 minutes, until chicken registers 165 degrees of internal temperature. At this point, the cauliflower should also be done. Remove both the chicken and cauliflower and continue to roast carrots until quite brown, about 5 more minutes.
- Serve: Sprinkle pomegranate seeds on top and serve with rice.
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