# Sheet-Pan Orange Chicken > Make takeout-style orange chicken at home in one pan with marmalade, vegetables and just 55 minutes. - Title: Sheet-Pan Orange Chicken · Taste of Home | Shortify - Summary: Make takeout-style orange chicken at home in one pan with marmalade, vegetables and just 55 minutes. Orange marmalade is the secret ingredient that creates a… - Keywords: sheet pan dinner, orange chicken, one pan meal, chicken thighs, asian inspired, weeknight dinner, roasted vegetables, orange marmalade, easy recipe, home cooking, takeout alternative, Sheet-Pan - Source: Taste of Home — https://tasteofhome.com/recipes/sheet-pan-orange-chicken - Read time: 2 min - Topics: sheet pan dinner, orange chicken, one pan meal, chicken thighs, asian inspired, weeknight dinner, roasted vegetables, orange marmalade, easy recipe, home cooking, takeout alternative ## One-pan takeout at home Skip the deep fryer and make restaurant-style orange chicken in your oven using one sheet pan, marmalade, and roasted vegetables for a lighter, more affordable dinner. ## Orange marmalade is key A jar of orange marmalade caramelizes into a sticky, glossy glaze that coats the chicken and vegetables as they roast, creating that signature sweet and citrusy takeout flavor. ## Build the sauce Whisk together orange marmalade, reduced-sodium soy sauce, rice vinegar, sesame oil, minced garlic, and fresh ginger. Add optional Sriracha for heat. ## Why soy sauce matters Reduced-sodium soy sauce adds savory umami flavor without making the sauce overly salty, balancing the sweetness of the marmalade. ## Rice vinegar and sesame oil Rice vinegar gives the sauce a bright, tangy finish that cuts through the sweetness. Just a couple of teaspoons of sesame oil adds rich, nutty flavor that tastes like takeout. ## Fresh garlic and ginger Use fresh minced garlic and ginger for the best flavor. If you have leftover ginger, freeze it whole and grate it straight from the freezer into stir-fries and soups. ## Choose bone-in chicken thighs Bone-in chicken thighs stay juicy and tender as they roast. The bone adds extra flavor and helps keep the meat moist, unlike leaner chicken breasts. ## Prep the vegetables Cut broccoli into bite-sized florets and slice red bell pepper into similar-sized pieces so everything roasts evenly and soaks up the sauce. ## Start with the chicken Season chicken thighs with salt and pepper, arrange in a foil-lined baking pan, drizzle with half the sauce, and bake at four hundred degrees for fifteen minutes. ## Add vegetables and finish Add broccoli and red pepper around the chicken, drizzle with remaining sauce, and bake about twenty minutes longer until chicken reaches one hundred seventy to one hundred seventy-five degrees. ## Check doneness with thermometer Insert an instant-read meat thermometer into the thickest part of the chicken, avoiding the bone. Chicken thighs are safe at one hundred sixty-five degrees but more tender and juicy at one hundred seventy to one hundred seventy-five. ## Customize with vegetables Swap broccoli and peppers for snap peas, green beans, zucchini, carrots, or sweet potato. Give heartier vegetables a ten-minute head start before adding chicken. ## Add crunch before serving Sprinkle with sliced green onions, sesame seeds, and chopped roasted peanuts for extra crunch and a restaurant-style finish. ## Serve with rice Spoon the chicken and vegetables over steamed white or brown rice to soak up the sweet orange glaze. Try cauliflower rice for low-carb or quinoa for extra protein. ## Store and reheat Refrigerate leftovers in an airtight container for up to four days. Reheat in a three hundred fifty-degree oven until warmed through, or microwave in thirty-second intervals. ## Key takeaway Orange marmalade is the secret ingredient that creates a sticky, citrusy glaze for baked chicken thighs and roasted vegetables.