Marinate chicken thighs in a fresh and zesty blood orange marinade, then cook them on a sheet pan along with green beans and carrots for an easy weeknight meal!
Put chicken thighs into a gallon-sized resealable plastic bag.
In a small bowl, whisk together orange juice, olive oil, honey, salt and coriander.
1 Juice of 1 blood orange, 1 Juice of 1 cara cara orange, 2 tbsp olive oil, 1 tbsp honey, ½ tsp salt, ¼ tsp coriander
Pour marinade over chicken thighs.
Put the bag in the refrigerator to marinate (at least 4 hours, or up to 24 hours for best results).
Sheet Pan
Preheat oven to 425°F.
Add green beans and carrots to a gallon-sized resealable plastic bag.
2 cups green beans, 2 cups tri-colored carrots
Pour in olive oil and salt, shake to coat.
¼ cup olive oil, ½ tsp salt
Spread green beans and carrots onto the baking sheet. *SEE NOTE
Place the marinated chicken thighs onto the baking sheet amongst the vegetables.
Marinated chicken thighs
Top with blood orange slices.
4-6 blood orange slices
Bake for 25 minutes, or until chicken reaches an internal temperature of 165°F.
Switch oven to broil, broil for 1-2 minutes. **SEE NOTE
Remove sheet pan from oven, allow to cool for a few minutes before serving.
Garnish with orange zest and fresh cilantro if desired.
1 tbsp orange zest, 2 tbsp fresh cilantro
Video
Notes
If you can't find blood oranges or cara cara oranges, you can use regular, fresh squeezed orange juice.*Line baking sheet with aluminum foil for easy clean-up.**This helps to brown the chicken skin and make it a bit more crunchy, but be careful not to burn.