Hoisin Orange Sheet Pan Chicken roasted with fresh cranberries

Hoisin Orange Sheet Pan Chicken with Sweet Potatoes

This Hoisin Orange Sheet Pan Chicken dinner with sweet potatoes makes juicy chicken with hints of orange, ginger and garlic. Add fresh tart cranberries for colour and flavour! Paleo.
Course Entrée/Main
Cuisine Asian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 945kcal
Author Flavour & Savour



  • 8 chicken thighs, bone-in, skin-on
  • 3 medium sweet potatoes
  • 1 tbsp olive oil, extra virgin
  • 1/2 tsp sea salt
  • 3 medium oranges, 1 for marinade, 2 for slices
  • 1/2 cup fresh cranberries
  • 1 tbsp honey

Hoisin Orange Marinade

  • 1/3 cup hoisin sauce, gluten-free brand
  • 1/3 cup orange juice, freshly squeezed
  • 1 tsp orange zest
  • 1 tbsp coconut aminos (or tamari soy sauce)
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger finely grated
  • 1 green onion (scallion) for optional garnish


  • Whisk marinade ingredients together. Put chicken in a marinating bag or dish and add two-thirds of the marinade. Let it marinate for 45 minutes, or up to several hours.
  • Heat oven to 400°F.  Peel sweet potatoes and cut in thick (about 3/4 inch) pieces.  Toss with 1 tbsp olive oil, sprinkle with salt. Slice two oranges. 
  • Cover a sheet pan with foil (if desired, for easy clean-up). Heat the pan in the oven for 5 minutes. Remove and arrange sweet potatoes, chicken thighs, and sliced oranges on sheet pan. Brush chicken pieces with a little of the hoisin marinade. Transfer to oven. Roast for 40 minutes, basting with the reserved marinade every 10 to 15 minutes. 
  • Remove from oven, brush chicken and potatoes with honey. Scatter fresh cranberries on the sheet pan. Return to oven for 5 minutes or until cranberries begin to pop, sweet potatoes are fork tender and chicken is cooked through. 
  • Serving suggestion:  serve with green vegetables, such as steamed broccoli, sautéed boy choy or other greens. Garnish with thinly sliced green onions, if desired.


Roasting time will depend on the type of sheet pan you use. I used an aluminum half sheet for this recipe. Stoneware sheet pans often take less time. 


Serving: 2thighs | Calories: 945kcal | Carbohydrates: 66g | Protein: 52g | Fat: 53g | Saturated Fat: 14g | Cholesterol: 284mg | Sodium: 1063mg | Potassium: 1421mg | Fiber: 9g | Sugar: 29g | Vitamin A: 24535IU | Vitamin C: 69mg | Calcium: 123mg | Iron: 3mg