Sheet Pan Sour Orange Chicken with Garlic and Thyme

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with a tangy sour orange marinade, garlic, and fresh thyme for a vibrant and aromatic dinner. This Caribbean-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, sour orange juice, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 20 min Cook: 40 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 425°F. In a large bowl, combine 1/2 cup sour orange juice, 3 tablespoons olive oil, 4 minced garlic cloves, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red chili flakes if using. Mix well to create the marinade.
  2. Step 2: Add 6 bone-in, skin-on chicken thighs to the marinade and toss to coat thoroughly. Let marinate at room temperature for 15 minutes.
  3. Step 3: Arrange the chicken thighs skin-side up on a sheet pan, placing 4 fresh thyme sprigs between the pieces.
  4. Step 4: Roast in the preheated oven for 35-40 minutes, until the skin is golden and crispy and the internal temperature reaches 165°F. Baste once halfway through cooking with the pan juices for extra flavor.
  5. Step 5: Remove from oven and let rest for 5 minutes before serving with the pan juices spooned over the top.

Frequently asked questions

How long does Sheet Pan Sour Orange Chicken with Garlic and Thyme take to make?

Total time is about 60 minutes (20 min prep + 40 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 Sour Orange Chicken with Garlic and Thyme?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Sheet Pan Sour Orange Chicken with Garlic and Thyme?

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 Sour Orange Chicken with Garlic and Thyme 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.

What goes well with Sheet Pan Sour Orange Chicken with Garlic and Thyme?

Caribbean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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