1
small green cabbage, cored and cut into 1-inch wedges
3
large carrots, peeled and cut into 2-inch pieces
1 teaspoon
kosher salt
Red pepper flakes, for serving
Sliced green onion, for serving
Ingredients
1/4 cup plus 2 tablespoons
extra-virgin olive oil
2 tablespoons
honey
1 tablespoon
soy sauce or tamari
1 tablespoon
five spice powder
1 teaspoon
minced garlic
4 pounds
bone-in, skin-on chicken thighs
1
small green cabbage, cored and cut into 1-inch wedges
3
large carrots, peeled and cut into 2-inch pieces
1 teaspoon
kosher salt
Red pepper flakes, for serving
Sliced green onion, for serving
Method
In a large bowl or zip-top bag, stir together ¼ cup of the olive oil, honey, soy sauce, five spice powder, and garlic. Add the chicken to the marinade, turn to coat well, cover with plastic or seal the bag and place in the fridge for at least an hour or overnight.
Preheat the oven to 400°F.
On a rimmed sheet pan, arrange the cabbage and carrots. Drizzle with the remaining 2 tablespoons of olive oil and season with the salt.
Place the marinated chicken thighs on the sheet pan with the cabbage and carrots.Roast until the carrots are tender and the internal temperature of the chicken thighs reaches 165°F on an instant-read thermometer, about 35 to 45 minutes.
Turn on the broiler and continue cooking until the chicken thigh skin is golden and crisp, 5 to 7 minutes more.
Transfer the chicken thighs and vegetables to a large platter. Scatter with red pepper flakes and green onion before serving.
