Florida Orange Juice Marinade with Sheet Pan Chicken Thigh Dinner - Florida Citrus

Ingredients

• 1 cup Florida Orange Juice
• ¼ cup olive oil
• 1 tbsp. honey
• 1 small bunch cilantro leaves
• 2 tsp. smoked paprika
• 2 garlic cloves
• 1 ½ tsp. kosher salt, plus extra as desired
• 1 lb. bone-in, skin-on chicken thighs
• 1 lb. sweet potatoes, cut into ½-inch cubes
• 1 small head broccoli, cut into florets
• Combine the Florida Orange Juice, olive oil, honey, cilantro, smoked paprika, garlic, and salt in a blender and puree.
• Place the chicken into a zip-top bag and add all but ⅓ cup of the marinade. Seal the bag and move around to coat chicken.
• Refrigerate for 4 hours, up to overnight. Refrigerate reserved marinade until ready to use.
• Remove chicken and reserved marinade from the refrigerator one hour prior to cooking.
• Place a sheet pan on the middle rack of the oven and preheat to 425° F.
• Toss the sweet potatoes in the reserved marinade.
• Place the chicken on the hot pan, skin side down.
• Remove the potatoes from the marinade and arrange around the chicken in a single layer and roast for 15 minutes.
• Toss the broccoli in the marinade.
• Turn the chicken over and add the broccoli to the pan.
• Return to the oven and roast another 15 to 20 minutes, until chicken is cooked through and the potatoes and broccoli are tender.
• Divide finished meal into separate Tupperware containers for grab-and-go lunches throughout the week!
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