Simple Recipes for Every Day
Five Spice Chicken Sheet Pan Dinner
- Serves: 8
- Prep Time: 1 hr 5 min
- Cook Time: 40 min
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
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 425°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 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.