Tender garlic and citrus chicken with roasted Brussels sprouts and sweet potatoes – ALL in a leaf pan! An excellent main course is 2 hours per hour and only one pan to clean!
Another recipe time! How about a warm and comfortable citrus chicken recipe made with fresh lemon, orange and lemon when citrus is the best?
You know that eating a plate of pan is one of my favorite things for you! Two plates and a main entree were prepared under one hour in the same plate pan. The magic I told you!
- 6-8 chicken pieces (thighs, breasts, drumsticks, whatever you like)
- 2 teaspoons lemon zest + 2 tablespoons lemon juice
- 2 teaspoons orange zest + 2 tablespoons orange juice
- 1 teaspoon lime zest + 2 tablespoons lime juice
- 1 tablespoon minced garlic
- 2 tablespoons sugar (brown, white, agave, honey)
- ½ -1 teaspoon red pepper flakes
- 1 teaspoon salt + ½ teaspoon black pepper
- 5 tablespoons olive oil, divided
- 1 lb. Brussels sprouts, cut in half
- 1 lb. sweet potatoes, cut smaller than 1-inch dice*
- Position a rack near the center of the oven and preheat the oven to 425ºF. You can line a sturdy baking sheet with heavy-duty foil for easier cleanup.
- Combine all the zests, juices, garlic, sugar, red pepper flakes, salt, pepper, and 3 tablespoons of olive oil in a medium bowl. Stir until the sugar dissolves. Place the chicken pieces in a gallon-sized zip-top bag. Add the marinade to the bag, zip, and give it a good toss. Allow the chicken to marinate for 20 minutes while the oven preheats.
- Combine the Brussels sprouts and sweet potatoes on the sheet pan, drizzle the remaining 2 tablespoons of olive oil along with some salt and pepper. Toss to coat the veggies evenly. Spread the veggies out to create a border, place the chicken pieces in the center of the sheet pan and drizzle half of the marinade over the chicken. I used a spoon and drizzled some over the vegetable pieces too. Discard the remaining liquid. You can add lemon and orange slices on top if you’d like for a more citrus scent/flavor, however, this is optional.
- Bake the citrus chicken for 25-30 minutes or until the internal temperature registers at 165ºF. If the chicken starts browning too quickly, during roasting, cover the tray loosely with a piece of foil.
- To make ahead: The chicken can be marinated up to 24 hours in advance.
- Sweet potatoes: Be sure to cut your sweet potatoes in a dice that’s smaller than 1 inch. They will not cook in the given time if you leave them too big. Red potatoes and Yukon golds will also work for this recipe.
- If the chicken pieces you are using are larger, you may need to remove the potatoes and Brussels sprouts to a plate and continue roasting the chicken pieces. The chicken is done when the juices run clear and the internal temperature registers at 165ºF.