Sheet Pan Chicken Thighs (+ Cabbage & Gochujang Mayo)
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 6 bone-in, skin-on chicken thighs 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 extra virgin olive oil and add 1-2 teaspoons kosher salt on the cabbage; toss to coat. Cut 1 tablespoon 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 olive oil on top, and toss to coat. Sprinkle with salt and 1-2 teaspoons 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 Easy 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
Calories: 588kcal | Carbohydrates: 28g | Protein: 28g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 150mg | Sodium: 1230mg | Potassium: 966mg | Fiber: 5g | Sugar: 4g | Vitamin A: 268IU | Vitamin C: 51mg | Calcium: 75mg | Iron: 3mg
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