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Orange 5 Spice Chicken Thighs with Carrots and Brussels Sprouts
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
Try these savory and crisp 5 Spice Chicken Thighs with fresh carrots and brussels sprouts when you need an easy, paleo and Whole30 weeknight meal.
Servings: 4
Calories: 550 kcal
Author: Christine | Mid-Life Croissant
For the Marinade
  • 3 tablespoons fresh orange juice
  • 1 teaspoon orange zest
  • 3 garlic cloves , pressed
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon 5 spice powder
  • 2 tablespoons olive oil
For the Meal
  • 8 large chicken thighs , bone-in, skin-on
  • 1 bunch skinny carrots , peeled and trimmed
  • 8 oz brussels sprouts , trimmed and halved
For the Marinade
  1. Whisk all ingredients together in a small mixing bowl.

  2. Trim excess fat from chicken thighs and place in ziploc with the marinade.

  3. Marinate in refrigerator for at least one hour.

  4. Preheat oven to 425°F.
  5. Toss carrots and brussels sprouts with olive oil, salt and pepper.
  6. Arrange veggies in a single layer on a baking sheet and roast for 8 minutes.

  7. Meanhwhile, remove chicken thighs from ziploc and pat skin side dry with a paper towel.

  8. Heat 1 tablespoon olive oil in a large oven-proof skillet over medium-high flame until you see wisps of smoke.

  9. Add chicken thighs to skillet, skin side down, and brown for about 7 minutes.

  10. Remove veggies from oven and add to bottom of skillet. Arrange chicken thighs on top of the vegetables, skin side up.

  11. Roast together in oven until chicken registers 175°F, about 15 minutes.

Recipe Notes
  • My market sells bunches of skinny carrots with the greens still attached. If you don't see those, you can use thicker carrots but you might try halving them lengthwise to ensure they cook through.