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This baked citrus chicken and vegetable sheet pan dinner paired with fennel is a deliciously quick and simple family meal with little cleanup! This citrus chicken marinade can be made with tofu if you prefer a vegetarian option!
I know most of you are familiar with my vegetarian recipes, but I wanted to include a chicken dish. Personally, I am an omnivore who cooks for my vegetarian husband at home. As a toddler mom (with a second on the way) I have let my child choose what he wants to eat, and that includes meat. With an expanding family, there is now a greater variety of foods within our household. So, you will start seeing more meat and fish recipes! As always I will discuss ways to modify a recipe based on dietary preferences such as vegan, vegetarian, and gluten-free. If you prefer an alternative to this chicken sheet pan dinner, read on further for my modifications.
Citrus Marinade For Chicken (or anything!)
In this citrus marinade for chicken recipe, I used fresh oranges, garlic, thyme, olive oil, and Dijon mustard. If you love citrus or are curious about how to add it to your cooking then try these tips below:
Add a little zest to your life! Citrus is delicious, enough said. Whether it is in a smoothie, marinade, dessert, salad, or even perfectly on its own, citrus is extremely versatile. Here are some ways to enjoy it in your meals at home:
- oranges (especially blood oranges) sliced or wedged in salads, or juiced in salad dressing
- add some lemon zest in sauces, soups, or in your favorite pasta dish
- lime zest in a delicious Mexican or Thai recipe
- add some sliced lemons or oranges with roasted vegetables or your favorite protein (such as this chicken sheet pan dinner)
For this chicken and vegetable sheet pan recipe...
Sheet pan dinners are such a trend these days and for good reason! They are quick & easy and involve little cleanup. Trying to find a more family-friendly recipe? Sheet pan dinners are the answer! An entire meal can be cooked on one sheet pan! Throw in your protein, veggies, and carbs, such as potatoes, gnocchi, or corn. Or, serve a side of your favorite grains on the side as I did with brown rice to pair with this chicken sheet pan dinner!
To modify this recipe:
Vegan/Vegetarian: Replace the chicken and try it with mock chicken (such as Gardein cutlets) or tofu. Bake the tofu sheet pan dinner at 350 degrees Fahrenheit for 25 to 30 minutes.
Gluten Sensitive: Omit the wheat or all-purpose flour and try it with almond or chickpea flour; can also be made without a flour coating
Want to try it with fish? This would be delicious with cod or salmon! Bake the vegetables first for 10-15 minutes, then add the marinated fish and bake for an additional 10-12 minutes or until the fish reaches an internal temperature of 145 degrees Fahrenheit.
PrintChicken and Vegetable Sheet Pan Dinner
This baked citrus chicken and vegetable sheet pan dinner paired with fennel is a deliciously quick and simple family meal with little cleanup!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Juice and zest of one medium orange
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 tablespoon fresh thyme (or 2 tablespoons dried thyme)
1 tablespoon Dijon mustard
1 tablespoon honey or pure maple syrup
¼ cup whole wheat flour (or any flour of your choice)
1 pound skinless, boneless chicken breast, cut into 4 pieces (see Notes)
1 medium fennel bulb, trimmed and sliced
2 medium shallots, peeled and quartered
salt and pepper, optional
Instructions
Preheat oven to 400 degrees Farenheit. In a medium mixing bowl, combine the orange juice, one teaspoon zest, 2 tablespoons olive oil (reserved the remaining oil for the fennel and shallots), garlic, thyme, mustard, and honey. Set aside.
Pour flour into a shallow dish, set aside. Pat dry the chicken (do not rinse the raw chicken) and dip in the bowl with flour; evenly coat both sides. Transfer the chicken to the marinade and gently toss evenly. Set aside the chicken in marinade.
On a baking sheet lined with parchment paper or tin foil greased, transfer the fennel and shallots. Drizzle with the remaining olive oil. Add the chicken to the pan and spread out all items evenly. Feel free to pour the remaining marinade over the chicken. Bake for 25 to 30 minutes or until the chicken reaches an internal temperature of 165 degrees Farenheit (using a meat thermometer).
Serve with your favorite sides, such as whole grains, potatoes, or a side salad. Enjoy!
Notes
This dish can be made gluten free using gluten-free flour (such as almond or chickpea). Serve with your favorite carbohydate to make a balanced meal. If you prefer a vegetarian option, mock chicken such as Gardein or tofu also works great. This can also be done with fish and you will want to bake until you reach an internal temperature of 145 degrees Farenheit.
If you want to try more family-friendly and convenient meals check out my other recipes below...
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