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Sheet Pan Asian Chicken with Crispy Cabbage


  • Author: Ingrid
  • Total Time: 50 minutes
  • Yield: 3 servings 1x

Description

In this superb sheet pan recipe, tender juicy chicken thighs and crispy cabbage slices are roasted with a well balanced Asian sauce.


Ingredients

Scale

Instructions

  1. 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.
  2. Add chicken and mix to coat both sides. Let sit 30 minutes to marinate.* Turning once.
  3. Heat oven to 425 degrees.
  4. Make a little tray with aluminum foil just large enough to hold the chicken.
  5. Place aluminum tray onto a rimmed baking sheet. You’re doing this to prevent the juices from the chicken from burning.
  6. Remove chicken from the marinade and place into the aluminum tray. Save the marinade.
  7. Roast 15 minutes.**
  8. 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.
  9. Brush both sides with oil.
  10. Remove the chicken from the aluminum tray and put directly onto the rimmed baking sheet pour the accumulated juices over the chicken.
  11. Place the cabbage slices onto the pan around the chicken and sprinkle with salt and pepper
  12. Turn the oven down to 400 degrees
  13. Roast 10 minutes then flip the cabbage, so it browns evenly.
  14. Roast another 5-10 minutes, until chicken and cabbage are just about done.***
  15. Pour the reserved marinade over the chicken and cabbage.
  16. 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.
  17. Serve garnished with cilantro. (optional)

Notes

*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