Sheet-Pan Teriyaki Chicken with Charred Cabbage and Carrots

By Sprig Originals ✓ · cooked up in Sprig

Everything roasts together on one tray: bone-in chicken thighs go crisp-skinned and sticky under a honey-soy-ginger glaze while cabbage wedges char at the edges and carrots turn sweet in the chicken drippings. Twelve ingredients, one pan, and a weeknight dinner that tastes like it took far more effort.

Ingredients

• 1/4 cup soy sauce
• 3 tbsp mirin
• 2 tbsp honey
• 2 tsp toasted sesame oil
• 3 cloves garlic, finely grated
• 1 tbsp fresh ginger, finely grated

• 8 bone-in skin-on chicken thighs (about 2 1/2 lb)
• 1/2 small green cabbage, cut into 6 wedges through the core
• 4 medium carrots, cut into 1/2-inch diagonal slices
• 2 tbsp vegetable oil
• 3 scallions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Heat the oven to 425°F (220°C). In a small bowl, whisk the soy sauce, mirin, honey, sesame oil, garlic, and ginger. Pat the chicken thighs very dry with paper towels, put them in a bowl, and toss with 3 tablespoons of the glaze; set the rest of the glaze aside.
2. On a large rimmed sheet pan, toss the cabbage wedges and carrots with the vegetable oil until lightly coated. Spread the vegetables to the edges of the pan, laying the cabbage wedges flat on one cut side, and clear four gaps in the middle.
3. Nestle the chicken thighs skin side up among the vegetables, spacing them out so nothing overlaps. Roast on the center rack for 25 minutes, until the skin is set and the cabbage is browning underneath.
4. Brush the chicken generously with the reserved glaze and flip the cabbage wedges onto their second cut side. Return to the oven for 12 to 15 minutes, until the skin is deep golden and sticky and the thickest part of a thigh reads 175°F (80°C).
5. Let the pan rest 5 minutes, then spoon the pan juices over the vegetables and scatter everything with scallions and sesame seeds. Serve straight from the pan, with rice if you like.

Chef's tips

Nutrition (per serving, estimated)

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