Our simple Sheet Pan Chicken Thighs (+ Cabbage & Gochujang Mayo) sheet pan dinner is full of flavor and the perfect weeknight meal! Made with tender chicken, roasted cabbage and potatoes, with the best gochujang mayo for dipping. An easy dinner option that has minimal clean-up!
The Best Sheet Pan Chicken Thighs
Looking for some quick and easy dinners? Sheet pan meals are a great option for making a delicious meal for family and friends with very minimal prep and easy clean-ups. This chicken thigh recipe is just that! After a quick sear for the chicken to get a perfectly crispy chicken skin, it is all roasted in the oven on a deep baking sheet. It has quickly become one of our new, favorite chicken dinners!
Looking for Another Sheet Pan Dinner?
If you love them as much as we do, you definitely need to try our Sausage Sheet Pan Dinner!
What You Will Need
- soy sauce, rice vinegar, & sesame oil – classic flavors combine to make a nice chicken marinade.
- minced garlic – everything is always better with some garlic cloves in the mix!
- bone-in chicken thighs – highly recommend this cut of chicken. You can use boneless skinless chicken thighs or chicken breasts, if you prefer but will need to adjust the cook time.
- Chinese five spice mixture – you should be able to find this seasoning at your local grocery store.
- olive oil or avocado oil – a generous drizzle to help everything roast to a nice, golden brown.
- cabbage – absolutely love this fresh vegetable in just about any recipe!
- kosher salt – a simply seasoning that is always a must.
- butter – add a little bit to the cabbage for added flavor in this easy meal!
- Yukon gold potatoes – we cut these into large chunks, but you could also use baby potatoes or red potatoes.
- mayonnaise & gochujang hot pepper paste – these combine with a few other flavors for an amazing dipping sauce for serving.
How To Make Sheet Pan Chicken Thighs
The first steps to making this easy weeknight dinner are to gather the simple ingredients.
Now start this one-pan meal by putting the chopped cabbage on one half of a deep sheet pan and the cubed potatoes, in a single layer, on the other half. Add 2 tablespoons olive oil and some salt to the cabbage, toss to coat, and then put some dabs of butter on top. Then add 1-2 tablespoons olive oil to the potatoes, toss to coat, and sprinkle with salt and Chinese five spice. Move to the preheated oven to bake for 5-10 minutes.
Add the soy sauce, garlic, rice vinegar, and sesame oil to a mixing bowl and whisk to combine. Put the boneless chicken thighs in the bowl, toss to coat, and let marinate.
While the vegetables bake, bring a large skillet to a medium heat, add a drizzle of olive oil and sear on both sides for about 2 minutes to get a nice, crispy chicken.
Place the juicy chicken thighs on top of the cabbage and return the pan to the oven to bake for 25-30 minutes cooking time or until their internal temperature at the thickest part reaches 165 degrees F (use a meat thermometer). While the sheet pan meal is baking, put the gochujang sauce ingredients in a small bowl and mix to combine.
Best Ways To Serve Sheet Pan Chicken Thighs
Highly recommend serving this complete meal as-is written in the recipe card below with our favorite roasted vegetables and slightly spicy mayo on the side. You could switch up some of the vegetables in this great recipe but will need to adjust bake time accordingly. And if you want any more spice, option to add a sprinkling of red pepper flakes.
Storage & Freezer
Leftovers can be kept in an airtight container in the fridge for 4-5 days. Or place the chicken thighs and marinade in a freezer bag, try to eliminate the air in the bag, and place in the freezer for up to 3 months. Thaw in the fridge overnight and make the sheet pan dinner the next day.
Recipe FAQs
- Can I meal prep this recipe? Absolutely! This easy sheet pan dinner would be a great option to make on Sunday, place in containers, and enjoy throughout the week.
- How long to cook chicken thighs in the oven on a sheet pan? Our chicken thighs had to bake for about 25-30 minutes after a quick sear to reach 165 degrees F internal temp. The overall cook time will vary and depend on the size of your cut of chicken.
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Sheet Pan Chicken Thighs (+ Cabbage & Gochujang Mayo)
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner/Entree
- Method: Oven + Stove Top
- Cuisine: American
Description
Our super easy Sheet Pan Chicken Thighs recipe is full of great flavor and perfect for dinner on those busy weeknights!
Ingredients
Chicken + Marinade:
- 1/4 cup soy sauce (sub coconut aminos)
- 2 teaspoons garlic, minced
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 6 bone-in, skin-on chicken thighs
- 2 teaspoons Chinese five spice
- 1 tablespoon extra virgin olive oil
Cabbage + Potatoes:
- 1/2 green cabbage, chopped
- 2 tablespoons extra virgin olive oil
- 1–2 teaspoons kosher salt
- 1 tablespoon butter (sub plant-based butter)
- 4 Yukon gold potatoes, cut into 1-inch pieces
- 1–2 tablespoons olive oil
- kosher salt
- 1–2 teaspoons Chinese five spice
Gochujang Sauce:
- 1/2 cup mayonnaise
- 1 teaspoon gochujang hot pepper paste
- 1/2 teaspoon garlic
- 1/4 teaspoon rice vinegar
- pinch of kosher salt
Instructions
- Prep: Preheat oven to 425 degrees F.
- Marinate Chicken: Put the 1/4 cup soy sauce, 2 teaspoons garlic, 2 teaspoons rice vinegar, and 1 teaspoon sesame oil in a large bowl and whisk to combine. Add the chicken to the bowl, toss to coat, and let marinate while you prep the other ingredients.
- Cabbage: While the chicken marinates, place the chopped cabbage on one half of a deep sheet pan, drizzle 2 tablespoons of olive oil and add 1-2 teaspoons salt on the cabbage; toss to coat. Cut 1 tablespoon of butter into small pieces and place on top of the cabbage.
- Potatoes: Add potato pieces to the other half of the sheet pan, drizzle 1-2 tablespoons of olive oil on top, and toss to coat. Sprinkle with salt and 1-2 teaspoons of Chinese five spice.
- First Bake: Move the whole sheet pan of veggies to the oven to bake for 5-10 minutes.
- Prep Chicken: Remove the chicken from the marinade, allowing excess liquid to drip off. Discard the remaining marinade. Place on a plate or cutting board. Sprinkle chicken thighs with 2 teaspoons of Chinese five spice and try to rub some under the chicken skin, as much as possible.
- Sear Chicken: While the veggies are baking, bring a large skillet to a medium-high heat and coat the bottom of the pan with 1 tablespoon of olive oil. Sear chicken thighs on each side for about 2 minutes.
- Finish Baking: Carefully remove the sheet pan from the oven and place the seared chicken thighs on top of the cabbage. Return to the oven to bake for an additional 25-30 minutes or until they reach an internal temperature of 165 degrees F (use a meat thermometer). The final cook time will depend on this size of the chicken thighs.
- Make Sauce: While the sheet pan dinner finishes baking, put all of the Gochujang Sauce ingredients in a small bowl and mix to combine.
- Serve: Enjoy this chicken sheet pan dinner on a plate with a side of the Gochujang Mayo for dipping!
Notes
- Spice Level: feel free to add more gochujang to the sauce mixture if you want to increase the spiciness.
- Chicken: highly recommend using bone-in, skin-on chicken thighs for the most flavor, but you can also use boneless, skinless chicken thighs. These would have a shorter overall cook time, so be sure to keep an eye on that internal temperature.
- Storage: store in an airtight container in the fridge for 4-5 days. Keep the sauce in a separate container to make reheating easier.
Nutrition
- Serving Size: 6oz
- Calories: 172
- Sugar: 0.8 g
- Sodium: 382.3 mg
- Fat: 10.1 g
- Carbohydrates: 10.6 g
- Protein: 10 g
- Cholesterol: 36.8 mg
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