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Orange Chicken with Brussels Sprouts and Cranberry Sauce

Orange Chicken with Brussels Sprouts and Cranberry Sauce

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Description

This dish may sound fancy, and it certainly tastes like something you’d order at a cozy bistro, but it couldn’t be easier to make. Everything comes together on a sheet pan in under 30 minutes — juicy orange-glazed chicken, caramelized Brussels sprouts, and a bright, naturally sweet cranberry sauce you can whip up while the rest roasts. It’s a wholesome, vibrant meal that feels special without any fuss, and the leftovers are just as lovely whether you enjoy them together or on their own.

Ingredients

FOR THE CHICKEN

  • 4 boneless chicken thighs
  • Generous amount of your favorite poultry seasoning
  • Salt and freshly ground black pepper
  • A few tablespoons fresh orange juice
  • A few orange wedges
  • Avocado oil

FOR THE BRUSSELS SPROUTS

  • About 1 lb Brussels sprouts, halved
  • Salt and pepper
  • Avocado oil

FOR THE CRANBERRY SAUCE

  • About 5 oz fresh cranberries (or more if you’d like extra to freeze or save — I used 12 oz)
  • Monk fruit or allulose sweetener, to taste (I used about 1 tablespoon for 5 oz cranberries)
  • Zest of one orange
  • About 2 tablespoons fresh orange juice
  • About ¼ cup water, more as needed to reach your desired consistency

Instructions

  1. Preheat the oven to 190°C / 375°F.
  2. Prepare the chicken: Pat the chicken thighs dry and season generously with your spice blend, salt, pepper, fresh orange juice, a few orange wedges, and a drizzle of avocado oil. Let them marinate for about 30 minutes.
  3. Prepare the Brussels sprouts: Halve the Brussels sprouts and place them on a separate sheet pan. Toss with salt, pepper, and a little avocado oil.
  4. Roast: Arrange the marinated chicken on its own sheet pan. Place both the chicken and Brussels sprouts in the oven and roast for 20 minutes.
    After 20 minutes, switch the oven to broil (about 215°C / 420°F) and roast for an additional 5 minutes to add color.
  5. Make the cranberry sauce: Add the fresh cranberries to a saucepan along with the sweetener, orange zest, orange juice, and water. Cook over medium heat for 15–20 minutes, until the cranberries burst and the sauce thickens. Add more water or orange juice if it becomes too thick. Taste and adjust the sweetness if desired, keeping in mind the tartness balances the chicken and sprouts.
  6. Serve: Spoon some cranberry sauce onto each plate, then top with the warm chicken and roasted Brussels sprouts.

Find it online: https://creativeinmykitchen.com/orange-chicken-with-brussel-sprouts-and-cranberry-sauce/