Orange-Glazed Chicken with Roasted Brussels Sprouts and Sweet Potatoes

This orange-glazed chicken brings the flavors of your favorite takeout dish to your home kitchen, but with a fresh, homemade twist. The secret is in the sauce: a perfectly sweet-and-sour glaze made with real Cara Cara oranges, which lend a beautiful pink hue and a naturally sweet-tart flavor. Paired with roasted Brussels sprouts and spiced sweet potatoes, this meal is a complete, satisfying dinner that comes together in just 40 minutes.

Forget the delivery menu-this dish is proof that making restaurant-quality orange chicken at home is easier than you think. The chicken stays juicy and tender, while the roasted vegetables add a hearty, caramelized side. Every bite is a delicious balance of savory, sweet and spicy, finished with a sprinkle of chili flakes for a little kick.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Cara Cara OrangeView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a baking sheet on the top rack. Dice sweet potatoes into ½-inch pieces (no need to peel). Trim and halve Brussels sprouts. Thinly slice scallions, separating whites from greens. Peel the orange; cut half into segments and juice the other half into a medium bowl.
2. Carefully remove the hot baking sheet from the oven. Toss sweet potatoes on one half with a drizzle of oil, half the Southwest spice blend, salt and pepper. Toss Brussels sprouts on the other half with another drizzle of oil, salt and pepper. Roast for 15 minutes, until lightly browned.
3. Meanwhile, pat chicken dry and season with salt and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Cook chicken until browned but not cooked through, 3-4 minutes per side. Remove from pan and set aside. Wipe out the pan.
4. After 15 minutes, remove the baking sheet from the oven. Nestle the chicken among the vegetables. Return to oven and roast until chicken is cooked through and vegetables are tender, about 10 minutes. Transfer chicken to a plate and let rest 3-5 minutes.
5. Melt 1 tablespoon butter in the same pan over medium heat. Add scallion whites and cook 1 minute. Stir in orange juice, stock concentrate, 3 tablespoons water and 1 teaspoon sugar. Bring to a simmer and cook until thickened, 3-4 minutes. Reduce heat to low; stir in remaining 1 tablespoon butter, orange segments and any resting juices from the chicken. Season with salt and pepper.
6. Divide roasted vegetables and chicken between plates. Spoon the orange glaze over the chicken. Garnish with scallion greens and chili flakes to taste.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for Southwest spice blend?

Mix equal parts chili powder, cumin and garlic powder for a similar flavor profile.

Can I make this dish ahead of time?

The glaze and roasted vegetables can be prepared in advance, but for best results, cook the chicken fresh and assemble just before serving.