Sheet Pan Orange Chicken with Veggies and Potatoes
This sheet pan orange chicken dinner bakes cubed chicken, potatoes, green beans, and broccoli together with orange sauce for a crispy, caramelized one-pan meal ready in 40 minutes.
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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 375°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 375°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 400°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.
