This sheet pan dinner is the perfect balance of sweet, savory, and a little heat. Juicy chicken thighs roast alongside caramelized Brussels sprouts and tender spring carrots, all coated in a bright ginger-orange sauce. It’s simple, flavorful, and perfect for a weeknight meal.
2 lbs boneless, skinless chicken thighs
3 tbsp olive oil
2 tsp toasted sesame oil
1/3 cup soy sauce
2 tbsp honey
2 tbsp sriracha (plus more for serving)
3 garlic cloves, minced
1-inch fresh ginger, grated or thinly sliced
Zest of 1/2 orange
Juice of 1 orange
1/2 tsp crushed red pepper flakes (optional)
1 lb Brussels sprouts, trimmed and halved
1/2–3/4 lb whole spring baby carrots, trimmed (peel if needed)
2 tsp kosher salt
1 tsp black pepper
For Serving:
Cooked rice
Sesame seeds
Sliced green onions
Preheat oven to 425°F. Line a large sheet pan with parchment paper if desired.
In a large bowl, combine olive oil, sesame oil, soy sauce, honey, sriracha, garlic, ginger, orange zest, orange juice, and red pepper flakes.
Add the chicken thighs and toss until fully coated.
Add the Brussels sprouts and baby carrots to the pan. Season with salt and pepper, then toss everything together in the sauce.
Tip: If your carrots are thick, slice them in half lengthwise so they cook evenly.
Spread everything into a single layer. Place the chicken directly on the pan for better browning, with the vegetables surrounding it. Don't overcrowd the pan. Use two cooking sheets, if necessary.
Bake for 25–30 minutes, tossing the vegetables halfway through, until the chicken is cooked through (internal temp 165°F) and the vegetables are tender and caramelized.
For extra color and crisp edges, broil for 2–3 minutes at the end.
Let rest for 5 minutes. Garnish with sesame seeds and green onions.
Serve over rice and drizzle with extra sauce from the pan. Add more sriracha if desired.
