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This citrus glazed chicken is an easy, fresh, and healthy sheet pan meal. It’s gluten-free, paleo, and easy to make AIP.

The one pan citrus glazed chicken on a sheet pan after cooking.

Who doesn’t love a simple, sheet pan dinner?! When life is crazy, sheet pan dinners can save the day! This sheet pan citrus glazed chicken is packed with nutrients and flavor.

The citrus glaze and orange slices give this sheet pan dinner a delicious flavor that adds to the chicken thighs and vegetables. It’s gluten-free, paleo, and easy to make AIP!

The Ingredients for Sheet Pan Citrus Glazed Chicken

  • Orange Juice, Avocado Oil, and Balsamic Vinegar. 
  • Honey. The honey helps make the glaze thick and adds lots of flavor!
  • Garlic Powder, Salt, and Pepper.
  • Fresh Rosemary. 
  • Arrowroot Starch. If you want a thicker glaze, simply add more arrowroot starch!
  • Chicken Broth. If the glaze is too thick and you want to thin it out, you can add some chicken broth, but it is optional.
  • Chicken Thighs.
  • Asparagus and Carrots. You could use other vegetables that have similar cook time as well!
  • Orange Slices. 

The ingredients for citrus glazed chicken.

How to make Sheet Pan Citrus Glazed Chicken

  • Make the marinade.

The marinade for citrus glazed chicken.

  • Marinate the chicken.

Chicken marinating in a glass bowl.

  • Add the carrots, asparagus, and orange slices to a sheet pan.  Leaving the marinade in the bowl, add the chicken to the sheet pan. Spoon about 1/4 cup of the marinade over the vegetables and toss to coat. Reserve the remainder of the marinade to make the glaze. Transfer to the oven and bake for 35-40 minutes.

Chicken and vegetables on a sheet pan.

  • To make the glaze, add the marinade to a small saucepan and whisk in 1 tsp of arrowroot starch. Bring to a boil for 5 minutes. The temperature of the glaze should be 165 F to kill off any bacteria and the glaze should be thick. Add 1-2 tbsp of chicken broth if a thinner glaze is desired.

Marinade cooking in a pot.

  • Spoon the glaze over the cooked chicken and vegetables and serve fresh.

Is Sheet Pan Citrus Glazed Chicken healthy?

This recipe is packed with vegetables and healthy protein! The sugar content is fairly minimal, and it’s made with only natural sugars, so we’d call it pretty healthy 😉

What do you do if the glaze is too thick? What if you want it thicker?

If you want a thicker glaze, simply add more arrowroot starch! If it’s too thick and you want it to be thinner, add about 1-2 tbsp of chicken broth to thin it out.

How long does the glaze need to boil?

5 minutes.

Can you reserve half of the marinade instead?

You can! If you’re more comfortable with using not using the marinade that had the raw chicken, just set half of it aside and reduce the arrowroot by half. If you’re doing that, you don’t have to cook the sauce for as long.

Can you use different vegetables in this dish?

Any vegetables that take about the same cook time would also be great in this dish, such as…

  • Sweet potato
  • Broccoli
  • etc!

Can you make this recipe without the honey?

The honey helps to make the glaze thick and adds lots of flavor! If you’re wanting less sugar, you can half the amount of honey, but keep in mind the glaze will be thinner.

A plate with citrus glazed chicken and vegetables on it.

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Sheet Pan Citrus Glazed Chicken

  • Author: Michelle
  • Yield: 4 servings 1x
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Ingredients

Units Scale

For the glaze/ marinade

  • 1/2 cup orange juice
  • 2 tbsp avocado oil
  • 2 tbsp balsamic vinegar
  • 1/4 cup honey
  • 1 tsp garlic powder
  • 1 tbsp fresh rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper (omit pepper for AIP)
  • 1 tsp arrowroot starch
  • 1–2 tbsp of chicken broth (optional)

For the sheet pan

  • 4 chicken thighs, bone-in, skin on
  • 1 bunch asparagus, chopped
  • 1 1/2 cups carrots, chopped
  • 3 orange slices

Instructions

  1. Combine the orange juice, avocado oil, vinegar, honey, garlic, rosemary, salt, and pepper in a large bowl. Whisk well. Add the chicken thighs and toss in the marinade to coat. Marinate for 30 minutes.
  2. Preheat the oven to 400 F and line a large baking sheet with parchment paper.
  3. Add the carrots, asparagus, and orange slices to the sheet pan.
  4. Leaving the marinade in the bowl, add the chicken to the sheet pan. Spoon about 1/4 cup of the marinade over the vegetables and toss to coat. Reserve the remainder of the marinade to make the glaze.
  5. Transfer to the oven and bake for 35-40 minutes or until the vegetables are tender and the chicken is cooked through.
  6. To make the glaze, add the marinade to a small saucepan and whisk in 1 tsp of arrowroot starch. Bring to a boil for at least 5 minutes. The temperature of the glaze should be 165 F to kill off any bacteria and the glaze should be thick. Add 1-2 tbsp of chicken broth if a thinner glaze is desired. (see notes about alternatives).
  7. Spoon the glaze over the cooked chicken and vegetables and serve fresh.

Notes

All nutritional information is estimations and will vary.

If you’re more comfortable with using not using the marinade that had the raw chicken, just set half of it aside and reduce the arrowroot by half when you’re making the glaze.

Nutrition

  • Serving Size: 1 serving
  • Calories: 423
  • Fat: 13.7g
  • Carbohydrates: 45.3g
  • Fiber: 5.4g
  • Protein: 32.1g