Sheet Pan Spiced Tiger-Inspired Lunar New Year Chicken

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A vibrant sheet pan chicken infused with bold spices and bright citrus, inspired by the Lunar New Year and the Year of the Tiger theme. This asian fusion-inspired sheet pan ready in about 50 minutes pairs pounds boneless skinless chicken thighs, orange zest, orange juice 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.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 1 tsp orange zest
• 1/4 cup orange juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground black pepper
• 1 tsp kosher salt
• 2 tbsp olive oil
• 1 large, sliced into strips red bell pepper
• 1 large, sliced into strips yellow bell pepper
• 3 stalks, sliced thin green onions
• 1/4 cup chopped fresh cilantro

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 1/4 cup orange juice, 1 tsp orange zest, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp ground black pepper, 1 tsp kosher salt, and 2 tbsp olive oil until combined.
2. Step 2: Add 1.5 pounds boneless skinless chicken thighs to the bowl and toss to coat thoroughly in the spice mixture. Let marinate for 15 minutes at room temperature.
3. Step 3: On a large sheet pan, arrange the marinated chicken thighs spaced evenly. Scatter 1 large sliced red bell pepper and 1 large sliced yellow bell pepper evenly around the chicken.
4. Step 4: Roast in the preheated oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the peppers are tender with some caramelized edges.
5. Step 5: Remove from oven and sprinkle 3 sliced green onions and 1/4 cup chopped fresh cilantro over the chicken and peppers. Serve warm, garnished with extra orange zest if desired.