Sheet Pan Orange Chicken with Garlicky Green Beans

I would give it 4.5, hubby 3.5; kids seemed to enjoy too. (He would have preferred the chicken to be cooked in the sauce, but the sheet pan method is so convenient.)
I used boneless thighs and breasts as that’s what I had, so cooking time was more like 20-25 minutes. Green beans were not even close to crisp tender at 3 minutes, so I will put them in earlier next time. Sauce was so delicious, it could be used in many ways. Will make again!

I tried this recipe on 7/16/21, and it was VERY good. I actually made up the sauce the night before so that all the flavors had a chance to meld before putting it on my chicken. And since I just moved into a new house, I don't actually know how to work the oven broiler yet, so I didn't do that part of the recipe. Instead, I put the chicken in for forty minutes before adding the sauce (and the haricots) and then I put them back in for another ten minutes. When I took the chicken out, the skin had crisped up quite well because of the sauce.

The haricots (French green beans) were very crunchy—crunchier than I typically like. Still, they were good. I do have one caveat: I'm caregiver for my elderly grandmother who does NOT (and I mean AT ALL) like spicy food, so I had to forego the Asian chili-garlic sauce (though I did use the hot mustard but halved it) and, instead, made up my own. For it, I pretty much used the same ingredients for the orange sauce: canola oil, salt & pepper, a touch of rice vinegar and sesame oil, some garlic powder, and added some sesame seeds. I tossed the beans in it and added them to the baking sheet—just as the recipe says.

All said, it was a great dinner. Easy to assemble and simple to cook. We had some chicken left over, and it still tasted great the next day (though I didn't reheat them but served them cold—and they were just as good cold the next day as they were hot on the same day!). I will definitely use this recipe again and would give it out if anyone asked for a good chicken recipe. (Also, I might try the sauce (which really was quite good) on fillets cut into cubes (and maybe breaded)—just as you get in Chinese restaurants. Served over, say, jasmine rice, and even mixed together with the beans, this would also make a great dinner variation on this recipe, I think.)

A+

Hi Paige, My name is also Grandjean. Don't see many names like this...related to Jules Grandjean in CA. Small world! Recipe looks good.

why can't I print or store this recipe?

This was an easy meal to create on a weeknight. Everyone enjoyed the delicious yet uncomplicated flavors of the yummy glaze. I need more recipes like these that take boring chicken to another level! We will definitely be making this one more regularly.

This is so good! My husband & I both really loved the flavors in the sauce. The chicken thighs are great for a dish like this .I used about 2 1/2 lbs if skinless & boneless thighs (total of 8 thighs)  rather than the regular bone in with skin as in the recipe. I roasted them as in the recipe and they were fine, no drying out etc. I loved the haricots too,  and served a wild rice/brown rice combination with it. Nice & easy for a weeknight but good enough to serve for casual company dinner

Lots of flavor and simple to prepare. Sauce must sit off the heat for a bit for it to really thicken up.

Served with simple roasted potatoes. Clean up was a snap.