In this superb sheet pan recipe, tender juicy chicken thighs and crispy cabbage slices are roasted with a well balanced Asian sauce.
- 2 tablespoons gluten free tamari or soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon mirin
- 2 tablespoons rice wine vinegar
- 1 tablespoon avocado oil or other mild flavored oil
- 1 teaspoon garlic powder
- ½ teaspoon toasted sesame oil
- 4 chicken thighs, bone in skin on (1 ½ pounds)
- 1/2 medium head cabbage, thick outer leaves removed
- Celtic sea salt
- Fresh ground black pepper
- 1/4 cup cilantro leaves, coarsely chopped (optional)
- Mix the tamari, maple syrup, mirin, rice wine vinegar, oil, garlic powder and sesame oil together in a bowl large enough to hold the chicken.
- Add chicken and mix to coat both sides. Let sit 30 minutes to marinate.* Turning once.
- Heat oven to 425 degrees.
- Make a little tray with aluminum foil just large enough to hold the chicken.
- Place aluminum tray onto a rimmed baking sheet. You’re doing this to prevent the juices from the chicken from burning.
- Remove chicken from the marinade and place into the aluminum tray. Save the marinade.
- Roast 15 minutes.**
- While the chicken is cooking cut the cabbage into quarters from top to bottom, so the cabbage holds together. Cut 2 of the quarters into ½ inch slices, keeping the layers together.
- Brush both sides with oil.
- Remove the chicken from the aluminum tray and put directly onto the rimmed baking sheet pour the accumulated juices over the chicken.
- Place the cabbage slices onto the pan around the chicken and sprinkle with salt and pepper
- Turn the oven down to 400 degrees
- Roast 10 minutes then flip the cabbage, so it browns evenly.
- Roast another 5-10 minutes, until chicken and cabbage are just about done.***
- Pour the reserved marinade over the chicken and cabbage.
- Roast until chicken is cooked through and nicely brown and the cabbage is caramelized about 5 minutes more. Keep an eye on it, the sauce will burn if cooked too long.
- Serve garnished with cilantro. (optional)
*You can let the chicken sit in the marinade for up to 8 hours in the refrigerator.
**If the thighs are big roast them more than 15 minutes before adding the cabbage.
***If the thighs and cabbage need more than 5 minutes to finish cooking, don’t pour the sauce over until they’re just about done.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Cuisine: Paleo, Gluten Free, Dairy Free
Keywords: Asian chicken thighs