Sheet Pan Citrus-Ginger Chicken with Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs roasted with a vibrant citrus-ginger glaze and colorful bell peppers, perfect for a quick and flavorful weeknight dinner. This asian-inspired chicken (gluten free) ready in about 50 minutes pairs chicken thighs, bone-in, skin-on, grated fresh ginger root, freshly squeezed orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 425°F. In a small bowl, whisk together 1/2 cup freshly squeezed orange juice, 3 tbsp soy sauce, 2 tbsp honey, 2 tbsp grated fresh ginger root, and 3 minced garlic cloves until well combined.
  2. Step 2: Place 6 chicken thighs (bone-in, skin-on) on a large rimmed sheet pan and season with 1 tsp salt and 1/2 tsp black pepper. Drizzle 2 tbsp olive oil over the chicken and rub to coat evenly.
  3. Step 3: Arrange 1 large red bell pepper, 1 large yellow bell pepper, and 1 large orange bell pepper, all sliced into 1/2-inch strips, around the chicken thighs on the sheet pan.
  4. Step 4: Pour the prepared citrus-ginger glaze evenly over the chicken and peppers, ensuring the sauce coats all pieces.
  5. Step 5: Roast in the preheated oven for 30-35 minutes, basting once halfway through, until chicken skin is golden and internal temperature reaches 165°F.
  6. Step 6: Remove from oven and sprinkle 2 tbsp chopped fresh cilantro over the top before serving.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Citrus-Ginger Chicken with Bell Peppers take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Citrus-Ginger Chicken with Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grated fresh ginger root from drying out.

Can I substitute ingredients in Sheet Pan Citrus-Ginger Chicken with Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Citrus-Ginger Chicken with Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sheet Pan Citrus-Ginger Chicken with Bell Peppers gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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