Step 1

In a large bowl, mix together soy sauce, honey, five spice powder, garlic and ¼ cup olive oil

Step 2

Add the chicken to the marinade and place in the fridge for at least an hour, or overnight

Step 3

Preheat the oven to 425°.On a large, rimmed sheet pan, arrange the cabbage and carrots and drizzle with remaining 2 tablespoons olive oil and season with 1 teaspoon salt

Step 4

Place the marinated chicken thighs on the sheet pan with the cabbage and carrots

Step 5

Roast for 35 minutes, until the carrots are tender and the internal temperature of the chicken thighs reaches 165°F on an instant-read thermometer

Step 6

Turn your oven broiler to HIGH and broil for 5-7 minutes, until the chicken thigh skin is golden and crisp

Step 7

Transfer the chicken thighs and vegetables to a large platter and serve topped with red pepper flakes and sliced scallions.