Chinese Five-Spice Sheet Pan Chicken with Vegetables
Aromatic Chinese five-spice chicken thighs roasted with colorful vegetables on one sheet pan for easy weeknight dinner with bold flavors.
AI SCORE
89
/100
ChineseDinnerSheet panGluten-freeDairy-free
⏱️
45 min
Prep time
👥
4 people
Servings
🔥
420 kcal
Calories
📊
easy
Difficulty
Ingredients
- 8 chicken thighs, bone-in skin-on
- 2 tbsp Chinese five-spice powder
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp sesame oil
- 2 bell peppers, sliced
- 1 large onion, sliced
- 200g baby potatoes, halved
- 2 tbsp vegetable oil
- Salt and pepper to taste
- 2 green onions, chopped
- 1 tbsp sesame seeds
Instructions
1
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
2
In a bowl, mix five-spice powder, soy sauce, honey, and sesame oil. Rub this mixture all over chicken thighs and let marinate for 15 minutes.
3
Toss vegetables with vegetable oil, salt, and pepper. Arrange on sheet pan.
4
Place marinated chicken thighs on top of vegetables, skin-side up.
5
Roast for 35-40 minutes until chicken skin is crispy and internal temperature reaches 165°F (74°C).
6
Garnish with chopped green onions and sesame seeds before serving.
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
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