Make Orange Chicken that's cheaper, fresher, and more delicious than Chinese take-out. Believe it or not, all you need is sheet pan to make sticky, orange-glazed chicken and crisp green beans. If you can't find French green beans, blanch regular green beans for 2 minutes, dry them, and proceed with the chili sauce. Don't skip broiling the dish at the end-- that's what quickly glazes the chicken and gives the green beans that irresistable crunchy-yet-tender texture.
Serves 4 (serving size: 2 chicken thighs, 3/4 cup green beans)
8 bone-in, skin-on chicken thighs
1 1/2 tablespoons canola oil, divided
1 1/2 teaspoons kosher salt, divided
3/4 teaspoons black pepper, divided
3/4 cup orange marmalade
1 1/2 tablespoons soy suace
1 1/2 tablespoons rice vinegar
1 teaspoon hot mustard
1/2 teaspoon toasted sesame oil
8 ounces haricots verts (French green beans), trimmed
2 teaspoons Asian chili-garlic sauce
1. Preheat oven to 400°F. Rub chicken thighs with 1/2 tablespoon of the canola oil, and place on an aluminum foil-lined sheet pan or rimmed baking sheet. Sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Bake in preheated oven until a meat thermometer inserted in the thickest portion of chicken registers 165°F, about 35 minutes.
2. Meanwhile, stir together orange marmalade, soy sauce, vinegar, mustard, and sesame oil in a small saucepan. Bring to a simmer over medium, and cook, stirring often, until slightly thickened and reduced to about 1/2 cup, about 8 minutes. Set aside. Toss green beans with chili-garlic sauce and remaining 1 tablespoon canola oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
3. Increase oven temperature to broil. Brush orange marmalade mixture on chicken thighs, and spread green beans around chicken. Broil until green beans are tender and chicken is browned and glazed, about 3 minutes.