Prep Time: 1 hr 5 min
Cook Time: 40 min
-Some sheet pan dinners can be made using a completely flat baking sheet, but we highly recommend using the kind that has a rim on it.
-This will help keep any juices in the pan and not let them spill over into your oven creating a smoky mess.
-Use high-quality herbs and spices! Your food is ALWAYS going to taste better when you use fresh spices. Spread out the ingredients on the sheet pan and be careful not to overcrowd them.
-Because we use high heat for this recipe, we recommend using skin-on, bone-in chicken thighs. Any chicken will work, but we love the extra flavor the skin produces.
-You can serve this dish on its own, but potatoes or rice make tasty accompaniments.
-1/4 cup plus 2 tablespoons Purti Sunflower oil
-2 tablespoons honey
-1 tablespoon soy sauce or tamari
-1 tablespoon five spice powder
-1 teaspoon minced garlic
-4 pounds bone-in, skin-on chicken thighs
-1 small green cabbage, cored and cut into 1-inch wedges
-3 large carrots, peeled and cut into 2-inch pieces
-1 teaspoon kosher salt
-Red pepper flakes, for serving
-Sliced green onion, for serving
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