Sheet Pan Orange Chicken with Veggies and Potatoes
This is the sheet pan dinner that solves the weeknight problem completely. Chicken, potatoes, green beans, and broccoli all on one pan, seasoned and roasted together until the chicken is crispy and the vegetables are tender, and then tossed with your favorite orange sauce and blasted at 400Ā°F for a few final minutes until everything is caramelized, slightly sticky, and tastes like a takeout order you made better at home. One pan, minimal prep, and a dinner that looks and tastes like you put in considerably more effort than spreading things on a sheet pan and opening a bottle of sauce.
The cornstarch on the chicken is the technique detail that makes this work the way it does. Tossed with the seasoning before going onto the sheet pan, it creates a light, slightly crispy coating on the surface of each cube that holds the orange sauce beautifully during the second bake rather than letting it slide off. The cornstarch-coated chicken caramelizes slightly against the hot pan during the first bake and then the orange sauce sticks to that surface and concentrates into something sticky and glossy during the final 400Ā°F blast. That last five to seven minutes is what separates a good sheet pan orange chicken from a great one.
Ingredients Needed to Make Sheet Pan Orange Chicken
Simple, accessible ingredients. Here’s what you need:
- Chicken breasts, cubed (uniform 1-inch cubes cook evenly and give the cornstarch coating maximum surface coverage)
- Small yellow potatoes, halved (waxy and firm with a naturally buttery flavor that holds up well to roasting)
- Fresh green beans, trimmed and halved (stay slightly crisp through the bake which adds texture contrast to the finished pan)
- Broccoli florets, cut into bite-sized pieces (caramelize slightly at the edges during the first bake and absorb the orange sauce beautifully in the second)
- Orange sauce of choice (the finishing sauce that ties everything together)
- Olive oil (coats the vegetables and chicken for even roasting)
- Creole Trinity and Herb seasoning, divided (half on the vegetables, half on the chicken for layered seasoning throughout the entire pan)
- Salt and pepper
- Cornstarch (the coating on the chicken that creates the crispy exterior and holds the sauce)
How to Make Sheet Pan Orange Chicken
1
Prep and Season the Vegetables
Preheat the oven to 375Ā°F. Add the halved yellow potatoes, halved green beans, and broccoli florets to a large rimmed sheet pan. Drizzle generously with olive oil and season with salt, pepper, and 2 tablespoons of the CTH seasoning. Toss everything together directly on the pan until every piece is evenly coated in the oil and seasoning. Spread into as even a layer as possible, making sure the potatoes are cut-side down for maximum caramelization contact with the hot pan.
2
Season and Coat the Chicken
In a medium bowl, combine the cubed chicken with a drizzle of olive oil, salt, pepper, the remaining 2 tablespoons of CTH seasoning, and the cornstarch. Toss thoroughly until every cube of chicken is completely coated in the cornstarch and seasoning mixture. The cornstarch should look like a light, even dusting on the surface of each piece rather than a thick coating.
3
First Bake
Scatter the seasoned, cornstarch-coated chicken cubes over the top of the vegetables and potatoes on the sheet pan, distributing them evenly. Bake at 375Ā°F for 25 to 30 minutes until the potatoes are fork-tender, the vegetables are cooked through with slight caramelization at the edges, and the chicken is mostly cooked with a lightly crispy, golden exterior. The chicken doesn’t need to be completely done at this stage since it will finish cooking in the second bake.
4
Add the Orange Sauce
Remove the sheet pan from the oven. Pour the orange sauce evenly over the entire pan and use a spatula or tongs to toss everything together until the chicken, vegetables, and potatoes are all coated in the sauce. Don’t be shy with the sauce. Every element on the pan should have orange sauce on it.
5
Second Bake at High Heat
Increase the oven temperature to 400Ā°F. Return the sauced sheet pan to the oven and bake for 5 to 7 minutes until the orange sauce has caramelized and become slightly sticky on the chicken and vegetables. The edges of the broccoli and the cut sides of the potatoes will have some charred, sticky spots where the sauce has concentrated against the hot pan. This is exactly what you want.
6
Serve
Serve directly from the sheet pan into bowls or plates. Extra orange sauce on the side for anyone who wants more is a thoughtful addition. Steamed white rice alongside turns the pan into a complete, restaurant-style orange chicken dinner.
Sheet Pan Orange Chicken with Veggies and Potatoes
Ingredients
- 3 chicken breasts cubed
- 1 small bag small yellow potatoes halved
- 1 small bag fresh green beans trimmed and halved
- 1 small bag broccoli florets cut into bite-sized pieces
- 1 bottle orange sauce of choice
- Olive oil
- 4 tbsp Creole Trinity and Herb seasoning divided
- Salt and pepper to taste
- 2 tbsp cornstarch
Instructions
- Preheat the oven to 375Ā°F.
- Add the halved potatoes, green beans, and broccoli to a large sheet pan. Drizzle with olive oil and season with salt, pepper, and 2 tablespoons of the CTH seasoning. Toss to coat and spread into an even layer.
- In a bowl, toss the cubed chicken with a drizzle of olive oil, salt, pepper, the remaining 2 tablespoons of CTH, and the cornstarch until every piece is evenly coated.
- Scatter the seasoned chicken over the top of the vegetables and potatoes on the sheet pan.
- Bake at 375Ā°F for 25 to 30 minutes until the vegetables are tender, the potatoes are cooked through, and the chicken is mostly cooked with a slightly crispy exterior.
- Remove from the oven. Pour the orange sauce over everything and toss gently until the chicken, vegetables, and potatoes are evenly coated.
- Return to the oven at 400Ā°F for 5 to 7 minutes until the sauce is caramelized and slightly sticky and the chicken is completely cooked through.
- Serve directly from the sheet pan.
