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Sheet Pan Chicken a l’Orange

1 hour shabbat main course chicken a l'orange

Orange flavored chicken is a classic combination for a reason. Mix up the citrus, add some extra sweetness, and your chicken will be delicious every time. Roasting the chicken on a sheet pan achieves succulent, crispy chicken with the perfect glaze. 

Make this chicken recipe as part of our 1-hour shabbat menu with Quinoa Pilaf and Kohlrabi and Fennel Slaw

  • Duration
  • Cook Time
  • Prep Time
  • 4 to 5Servings


  • 1 chicken (about 3½ - 4 pounds), cut into eight pieces
  • ¼ cup brown sugar
  • Several fat juicy strips of orange zest
  • Several fat juicy strips of lemon zest
  • ½ cup fresh orange juice (1 large orange)
  • 2 tablespoons fresh lemon juice (½ lemon)
  • ¼ cup white wine
  • ½ cup chicken broth
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon potato starch
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper


1. Preheat oven to 350°F.

2. Pat dry chicken pieces and place, skin side down, in sheet pan. Season with salt and pepper. Place in oven uncovered. Roast chicken at 350°F for 20 minutes.

3. Whisk brown sugar, zests, juices, white wine, broth, vinegar, potato starch, salt, and pepper together in a small bowl. 

4. Turn chicken over and pour sauce over chicken. Return to oven and cook 20 minutes more or until cooked through.

5. Serve chicken with pan a l’orange sauce spooned over.

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