Roasted chicken quarters with orange slices is a delicious and easy-to-prepare dish that combines the savory flavors of juicy chicken with the sweet and tangy taste of fresh oranges. This dish is perfect for those who love the classic taste of roasted chicken but want to add a unique and refreshing twist to their meal.
The combination of the succulent chicken and zesty orange slices creates a mouthwatering flavor that will leave you wanting more. Whether you're cooking for a family dinner or hosting a dinner party, roasted chicken quarters with orange slices is sure to impress your guests and satisfy your taste buds.
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Chicken thighs can be used as well for a sheet pan chicken thigh dinner with any type of vegetable which makes this recipe for roasted chicken leg quarters with orange slices so versatile.
Did I mention that this sheet pan dinner is Paleo and Whole30 compatible?
This recipe for Orange Sheet Pan Chicken can be made at any time of the year. Ingredients are easily available at your local grocer any time you want to make roasted chicken quarters.
This recipe was developed in an effort to cook a meal in one pan, with easy clean-up afterwards and is part of a collection of 10 Whole30 sheet pan dinners.
If you like chicken or chicken quarter recipes, try these amazing recipes:
- Chicken Marsala Recipe
- Penne alla Vodka with Chicken
- Chicken Cacciatore One Skillet Meal
- Healthy Tuscan Chicken
- Easy Stuffed Balsamic Chicken Breast
- Italian Wedding Egg Drop Soup
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Ingredients for Roasted Chicken Quarters
You can use pretty much any combination of chicken like chicken leg quarters, chicken thighs, chicken legs combined with a vegetable that roasts well in the oven. For this recipe, I used the following ingredients:
- Chicken pieces (leg and thigh are best)
- Oranges
- Salt, Pepper, Rosemary
- Garlic
- Olive Oil
- Apple Cider Vinegar (or dry white wine if not on Whole30)
- Brussel Sprouts, Potatoes or other roasting vegetables
See recipe card for quantities.
Instructions for Making Sheet Pan Chicken Thighs and Legs
To cut your time in making roasted chicken leg quarters, get everything ready at the same time before roasting the chicken. Cut your orange, prepare your herbs, cut your onions, brussel sprouts or potatoes.
You can also prepare your vegetables the night before and store them in an airtight container in preparation for the sheet pan dinner the next day.
Place the onions in a roasting pan and drizzle olive oil all over them. Sprinkle salt and pepper over them as well.
Place the chicken pieces in a medium bowl with oranges, apple cider vinegar and olive oil. Season with salt and pepper. Toss the chicken in the bowl with the orange slices.
Use your hands to massage the herbs, oil and cider into the chicken. Transfer the chicken to a roasting pan and place the chicken on top of the onions as you place it into the roasting dish.
Season your brussel sprouts or potatoes and place them into the roasting pan with the chicken and then place roasting pan in oven.
Place a sprig or two of Rosemary on top of the chicken and roast in oven for about 1 hour.
For specific directions, go to recipe card.
Hint: If you are making roasted leg quarters on a high temperature, check up on them often to make sure that the skin does not char.
Using Fresh Herbs
Whenever possible, use fresh herbs if they are readily available to you. There are some herbs like Rosemary that absolutely are divine when used fresh. However, if you don't have access to fresh herbs, frozen is second best. Dried is my least preferred when it comes to Rosemary.
Every summer I try to grow some herbs like Rosemary, Oregano, Thyme, and Basil. But, I don't end up using all of it because our summers are show here in Canada. So, when the fall rolls around, I'll take my herbs and freeze them straight from the clippings. I don't dry them, except for the Basil.
Variations
This is a very simple sheet pan chicken thighs and legs dinner that could be transformed by using different ingredients. Here are some ideas:
- Chicken - instead of using chicken leg quarters, use salmon, pork chops, hamburgers or another protein.
- Potatoes - instead of cubed potatoes, cut them match stick stile (french fries). Eliminate if you don't want potatoes at all.
- Vegetables - you can pair sheet pan dinners with any vegetable. If you don't like brussel sprouts, you can use bell peppers, hot peppers, broccoli, cauliflower or your preferred vegetable.
- Spicy - add red pepper flakes to spice things up
If you are vegan or pescatarian, this sheet pan dinner can be transformed easily by substituting the chicken with tofu or fish.
If you are looking for more ideas on sheet pan dinners, look at this collection of 10 Family Friendly Whole30 Sheet Pan Dinners.
Substitutions
Swap out the roasted chicken leg quarters ingredients for other ingredients as needed. For example:
- Apple Cider Vinegar - use dry white wine, white vinegar or white wine vinegar if you don't have apple cider vinegar
- Red Onions - use white onions as a substitute for red onions
- Rosemary - use other herbs to bring flavor to the dish like dried oregano.
No matter what substitutions you make, this sheet pan roasted chicken leg quarters will be a winning dish every time!
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
This orange chicken sheet pan dinner is best made with a roasting pan pyrex dish or a baking sheet.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Top tips
My all time favorite type of onion is the red onion. Red onions are like no other onion in that as they cook or the more they cook the sweeter they get. There - that's my secret. I'll let you in on another secret as a bonus. To prevent my eyes from tearing, I cut onions with the inside facing down whenever possible. This prevents the onion fumes from rising into my eyes and making my eyes tear up. Next time you cut an onion - try it! For this recipe, I used red onions. But, if you don't have red onions, then use any onions.
Storage
Store leftovers in an airtight container for a maximum of three days. You can also freeze for later. Thaw in refrigerator for 24 hours and then reheat in oven or on stove top for best leftover taste results.
FAQ
It usually takes about 45 minutes to cook chicken legs through and through depending on what temperature you set your oven. For faster cooking, cook covered. Uncover for the last 10 minutes of cooking to get a nice brown color on your chicken skin.
Cooking your chicken at 400 degrees Fahrenheit is best for a nice char on the chicken skin. You can cook on high for about 15 minutes, then reduce the oven temperature for the remainder of the cooking time.
If you want to cook your chicken quickly and have a crispy skin, cooking at 400 degrees Fahrenheit is the way to go. If you are cooking skinless chicken, cooking at 350 degrees Fahrenheit will result in a more juicy piece of chicken. Either way, remember to monitor the cooking process to avoid burning your chicken.
Related Recipes
- Chicken Skewers in the Oven (Spiedini di Polo al Forno)
- Chicken Cacciatore Casserole One Skillet Meal
- Homemade Sweet Corn Chicken Soup
- Chicken Marsala Recipe
Other Whole30 Recipes
Recipe Details
Orange Chicken Sheet Pan Dinner
Ingredients
- 4 chicken quarters drumstick and thigh attached or any piece of chicken
- ½ cups olive oil
- 2 red onions
- 3 garlic cloves
- 1 tbsp salt
- ½ tsp ground pepper
- 3 tbsp apple cider vinegar or white wine or white vinegar
- 3 fresh rosemary sprigs or 2 tbsp dried rosemary
- 1 orange sliced
- 3 cups brussel sprouts
Instructions
- Preheat oven to 400°F. Cut the onions, orange and garlic. Place the onions in a roasting pan and drizzle ¼ cup of the olive oil on them with half of the salt and half of the pepper.
- Place the chicken in a medium bowl with oranges, apple cider vinegar and remaining olive oil. Season with remaining salt and pepper. Toss the chicken in the bowl with the orange slices and seasoning so that the chicken is covered well with the juice of the orange Transfer to the roasting pan and set on top of the red onion. Keep the leftover juices in the bowl - do not discard.
- Toss the brussels sprouts in the medium bowl that contains the leftover juice, seasoning and olive oil. Toss to combine, then transfer to the roasting pan and spread evenly around the chicken. Roast uncovered for about 1 hour. Let rest for 10 minutes before serving.
Nutrition
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Food Safety
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines, see more guidelines at USDA.gov.
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