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    Mal's Curated Recipes

    Sheet Pan Citrus-Glazed Chicken

    4 servings

    servings

    15 minutes

    active time

    1 hour 25 minutes

    total time
    Start Cooking

    Ingredients

    6 bone-in, skin-on chicken thighs

    Kosher salt

    Freshly ground black pepper

    Juice of 2 medium oranges

    Juice of 1 lime

    1/4 c. honey

    2 tbsp. low-sodium soy sauce

    2 tbsp. Dijon mustard

    2 tsp. freshly chopped rosemary, plus more for garnish

    2 tsp. freshly chopped thyme, plus more for garnish

    Pinch crushed red pepper flakes

    1 lb. Brussels sprouts, trimmed and halved

    1 tbsp. extra-virgin olive oil

    1 tsp. cornstarch

    Directions

    Trim thighs and season with salt and pepper. Place in a resealable bag.

    In a small bowl or measuring cup, combine orange and lime juice, honey, soy sauce, mustard, rosemary, thyme, and a pinch of red pepper flakes. Reserve ½ cup of marinade or about half. Pour remaining marinade over chicken in bag. Let marinate at room temperature for 30 minutes or up to overnight in the refrigerator.

    Preheat oven to 425° and line a large baking sheet with foil. Place Brussels sprouts on tray and toss with oil. Season with salt and pepper and spread into an even layer. Arrange thighs around Brussels, skin side up. Bake for 25 minutes.

    Meanwhile, pour reserved marinade into a small saucepan over medium heat and bring to a simmer. Continue simmering until reduced by about half. Place cornstarch in a small bowl and carefully pour a couple of tablespoons of sauce over and stir to dissolve cornstarch. Pour mixture back into saucepan and continue simmering until sauce has thickened, about 2 minutes.

    Brush sauce over thighs and bake again until internal temperature recaches 165°, 10 minutes more.

    Garnish with fresh rosemary and thyme to serve.

    Nutrition

    Serving Size

    -

    Calories

    835

    Total Fat

    52 g

    Saturated Fat

    14 g

    Unsaturated Fat

    -

    Trans Fat

    0 g

    Cholesterol

    284 mg

    Sodium

    1227 mg

    Total Carbohydrate

    33 g

    Dietary Fiber

    7 g

    Total Sugars

    26 g

    Protein

    54 g

    4 servings

    servings

    15 minutes

    active time

    1 hour 25 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    Ingredients

    6 bone-in, skin-on chicken thighs

    Kosher salt

    Freshly ground black pepper

    Juice of 2 medium oranges

    Juice of 1 lime

    1/4 c. honey

    2 tbsp. low-sodium soy sauce

    2 tbsp. Dijon mustard

    2 tsp. freshly chopped rosemary, plus more for garnish

    2 tsp. freshly chopped thyme, plus more for garnish

    Pinch crushed red pepper flakes

    1 lb. Brussels sprouts, trimmed and halved

    1 tbsp. extra-virgin olive oil

    1 tsp. cornstarch

    Directions

    1

    Trim thighs and season with salt and pepper. Place in a resealable bag.

    2

    In a small bowl or measuring cup, combine orange and lime juice, honey, soy sauce, mustard, rosemary, thyme, and a pinch of red pepper flakes. Reserve ½ cup of marinade or about half. Pour remaining marinade over chicken in bag. Let marinate at room temperature for 30 minutes or up to overnight in the refrigerator.

    3

    Preheat oven to 425° and line a large baking sheet with foil. Place Brussels sprouts on tray and toss with oil. Season with salt and pepper and spread into an even layer. Arrange thighs around Brussels, skin side up. Bake for 25 minutes.

    4

    Meanwhile, pour reserved marinade into a small saucepan over medium heat and bring to a simmer. Continue simmering until reduced by about half. Place cornstarch in a small bowl and carefully pour a couple of tablespoons of sauce over and stir to dissolve cornstarch. Pour mixture back into saucepan and continue simmering until sauce has thickened, about 2 minutes.

    5

    Brush sauce over thighs and bake again until internal temperature recaches 165°, 10 minutes more.

    6

    Garnish with fresh rosemary and thyme to serve.