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In a large bowl, mix together soy sauce, honey, five spice powder, garlic and ¼ cup olive oil
Add the chicken to the marinade and place in the fridge for at least an hour, or overnight
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
Place the marinated chicken thighs on the sheet pan with the cabbage and carrots
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
Turn your oven broiler to HIGH and broil for 5-7 minutes, until the chicken thigh skin is golden and crisp
Transfer the chicken thighs and vegetables to a large platter and serve topped with red pepper flakes and sliced scallions.