Description
This Five Spice Chicken Sheet Pan Dinner is a flavorful and easy one-pan meal featuring juicy, bone-in chicken thighs marinated in a fragrant blend of five spice powder, honey, and soy sauce, roasted alongside tender cabbage and carrots. The dish combines sweet, savory, and aromatic notes, making it perfect for a weeknight dinner that requires minimal cleanup but delivers maximum taste.
Ingredients
Marinade and Chicken
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- 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
Vegetables
- 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
Garnish
- Red pepper flakes, for serving
- Sliced green onion, for serving
Instructions
- Marinate the Chicken: In a large bowl or zip-top bag, combine 1/4 cup of the olive oil, honey, soy sauce, five spice powder, and minced garlic. Add the chicken thighs and turn to coat them thoroughly in the marinade. Cover with plastic wrap or seal the bag and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to infuse.
- Preheat the Oven: Set the oven to 400°F (200°C) to prepare for roasting the chicken and vegetables.
- Prepare the Vegetables: On a rimmed sheet pan, arrange the cabbage wedges and carrot pieces in an even layer. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle with kosher salt to season evenly.
- Roast the Chicken and Vegetables: Place the marinated chicken thighs on the sheet pan alongside the vegetables. Roast in the preheated oven until the carrots are tender and the chicken reaches an internal temperature of 165°F (74°C), about 35 to 45 minutes.
- Broil for Crispy Skin: Turn on the oven broiler and cook the chicken thighs for an additional 5 to 7 minutes until the skin is golden brown and crisp, keeping a close eye to prevent burning.
- Serve: Transfer the roasted chicken and vegetables to a large platter. Sprinkle with red pepper flakes and sliced green onions for a touch of heat and fresh color before serving.
Notes
- Marinate the chicken overnight for deeper flavor and more tender meat.
- Use an instant-read thermometer to ensure chicken is safely cooked to 165°F.
- Adjust red pepper flakes to taste for desired spiciness.
- Substitute tamari for soy sauce to make the dish gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crisp skin.
- Prep Time: 1 hour 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Asian Fusion