Phoenix Rising
Ignite your dinner table with the bold and vibrant flavors of "Phoenix Rising," a stunning sheet-pan chicken recipe that delivers both spice and brightness in every bite. Juicy, bone-in chicken thighs are seasoned with a smoky blend of paprika, cayenne, and garlic, then roasted to perfection alongside a medley of colorful vegetables like red bell peppers, zucchini, and red onions. The dish reaches new heights of flavor with a zesty citrus-honey glaze featuring fresh orange juice and a touch of red chili flakes, creating an irresistible balance of heat and sweetness. Garnished with fresh cilantro and served with lime wedges for a final citrusy burst, this quick and easy recipe is ideal for weeknight dinners or casual entertaining. Ready in just under an hour, "Phoenix Rising" combines bold spices, wholesome roasted veggies, and a tangy glaze to create a one-pan meal that’s as captivating as its name.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 teaspoons smoked paprika
- 0.5 teaspoons ground cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 tablespoons olive oil
- 2 large red bell pepper
- 2 medium zucchini
- 1 large red onion
- 0.25 cups orange juice (freshly squeezed)
- 2 tablespoons honey
- 0.25 teaspoons red chili flakes
- 2 tablespoons fresh cilantro (chopped)
- 4 pieces lime wedges
Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
In a small bowl, mix together the smoked paprika, cayenne pepper, garlic powder, salt, and black pepper.
Rub the chicken thighs with 2 tablespoons of olive oil and generously season them with the spice mixture. Set aside.
Chop the red bell peppers into strips, slice the zucchini into rounds, and cut the red onion into wedges. Place the vegetables on the prepared baking sheet.
Drizzle the remaining 1 tablespoon of olive oil over the vegetables and season with a pinch of salt and black pepper. Toss to combine.
Nestle the seasoned chicken thighs on top of the vegetable mixture on the baking sheet.
Roast in the preheated oven for 25 minutes. Flip the chicken and gently stir the vegetables, then cook for another 10 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C).
While the chicken is roasting, prepare the citrus glaze by whisking together the orange juice, honey, and red chili flakes in a small saucepan.
Bring the glaze to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until it slightly thickens. Remove from heat and set aside.
Once the chicken and vegetables are done, drizzle the citrus glaze over the roasted chicken and vegetables.
Garnish with freshly chopped cilantro and serve with lime wedges for an added burst of citrus.
Nutrition Facts
Calories |
2115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.3 g | 177% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 6606 mg | 287% | |
| Total Carbohydrate | 110.8 g | 40% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 84.5 g | ||
| Protein | 118.8 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3139 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
