Sheet Pan Chicken a l’Orange
Servings
4 Servings
Ingredients
- 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
Instructions
- Preheat oven to 350°F.
- 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.
- Whisk brown sugar, zests, juices, white wine, broth, vinegar, potato starch, salt, and pepper together in a small bowl.
- Turn chicken over and pour sauce over chicken. Return to oven and cook 20 minutes more or until cooked through.
- Serve chicken with pan a l’orange sauce spooned over.
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