Five Spice Chicken with Cabbage and Carrots

total time: 21 minutes

Servings: 6

Ingredients

• 2 tsp soy sauce

• 1 Tbsp honey

• 1/2 Tbsp Five spice powder

• 1 tsp garlic minced

• 4 tbsp olive oil divided

• 2 lbs Bone-in skin-on chicken thighs You can substitute chicken breasts if desired. see instructions

• 1/2 Head Cabbage cut into 1" wedges

• 2 Large Carrots peeled and cut into 2" pieces

• 1 tsp salt

Instructions

• In a large bowl, mix together soy sauce, honey, five spice powder, garlic and 2 tablespoons olive oil. Add the chicken to the marinade and toss to coat.

• Preheat the oven to 425°.

• Place the cabbage and carrots on a large sheet pan (with a rim to avoid any juices from spilling). Drizzle with remaining 2 tablespoons olive oil and season with 1 teaspoon salt.

• Place the chicken thighs on the sheet pan with the cabbage and carrots (the chicken can go on top of the veggies if needed). Roast for 35 minutes. **If you are using breasts and thighs the breasts will cook much faster than the thighs. Check the breasts after about 20-25 minutes.

• Turn your oven broiler to HIGH and broil for 5 minutes, or until the chicken thigh skin is golden and crisp.

• Transfer the chicken thighs and vegetables to a large platter and serve.

Nutrition

Calories: 410 kcal | Carbohydrates: -6 g