Have you joined the sheet pan dinner craze? I have to admit, until this dish, I hadn’t tried it. I’m now a convert if this recipe is any indication!
My friend Linda is such a good cook. She is a single person and cooks most nights. Maybe she has a few leftovers now and then, but she believes in a good, varied, veggie enhanced meals. And without shortcuts necessarily. She and I were working on a MasterCook issue she was having – her program had “lost” her special format for printing her recipes (the way my recipes look when you print out the pdf here). So she emailed me a couple of recipes with “the problem.” This recipe from Food52 was one of them, and she happened to mention that it was really delicious. So good that she could hardly keep her fork out of the sheet pan after she’d eaten her dinner. That kind of praise merited me trying this one myself.
From the gold and brown photo above, you might not be able to tell there’s a chicken thigh in the foreground (boneless, skinless), and what’s behind it are kind of bedraggled combo (but over the top in flavor) of cabbage wedges and some slivers of onion. All of this overlaid with a delish “dressing,” or vinaigrette with an oil (see next paragraph), rice vinegar, sesame oil, soy sauce and sriracha. It’s drizzled on the chicken and the veggies before baking. The chicken is baked for 10 minutes all by itself, then the vegetables are added to the pan, to nestle in and around the chicken, and it continues to bake for another 20-25 minutes. And bingo, it’s done. Depending on the size of the cabbage, it may need another 15 minutes or so of baking. Mine didn’t – it was done after the 20-25. If you cook it further, you remove the chicken from the sheet pan and keep it warm while the cabbage continues to roast.
The original recipe calls for coconut oil. Which is a congealed fat, and it’s difficult to make a dressing out of it – like trying to mix shortening into a salad dressing. A no-go. I heated it up so it would mix, but as soon as it cooled to room temp, the coconut oil congealed again. I think next time I’d use olive oil, which is optional in the original recipe. I couldn’t taste the coconut oil at all.
What’s GOOD: This dinner was SO easy, and so off the charts delicious. But then, I love chicken thighs. I love cabbage (especially roasted like this) and I added onion just to give it a bit more flavor. The dressing was easy enough to mix up – I guessed as I poured in the ingredients. A winner of a recipe. If you are sensitive to chile-heat, reduce the amount of sriracha. I thought it was perfect just the way it is. Make twice what you’ll eat the first time and you’ll have a second complete dinner (I did).
What’s NOT: Nary a thing – everything about this dish was great. Next time I will cover the sheet pan with foil first – kind of a messy cleanup, but it’s really just one pan . . . plus one bowl to mix up the dressing and toss the chicken, then the veggies.
printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)
* Exported from MasterCook *
Roasted Sheet Pan Chicken Thighs with Cabbage & Onion
Recipe By: Adapted slightly from Food52 (I added onion)
Serving Size: 4
1 teaspoon canola oil — for greasing the pan
1 tablespoon sesame oil
1/4 cup coconut oil — melted, or olive oil
3 tablespoons soy sauce, low sodium if possible
1 tablespoon rice vinegar
1 tablespoon sriracha sauce — optional
8 pieces skinless chicken thighs
Kosher salt and pepper to taste
1 head cabbage — 2 to 3 lbs.
1 large yellow onion — peeled, halved and cut in thin wedge slices
NOTE: If you’re using coconut oil, it’s a firm fat (like shortening). It doesn’t mix very well in the dressing, so I heated the “dressing” in the microwave until the coconut oil melted. Once it was poured onto the chicken [cold] it congealed again. It doesn’t seem to matter – it all mixes up fine once it begins to bake.
1. Preheat the oven to 425ºF. (If you want an easy clean-up, line the large sheetpan with foil.) Pour a teaspoon of neutral oil over a rimmed sheet pan. Rub to coat.
2. In a small bowl, stir together the sesame oil, coconut oil, soy sauce, rice vinegar, and sriracha, if using. Place chicken in a large bowl. Season all over with salt and pepper. Pour ¼ cup of the prepared mixture over the chicken and let marinate while the oven preheats. (Chicken can marinate longer, too, but try, if time permits, to bring it to room temperature before cooking—the coconut oil will solidify in the fridge and look clumpy, which is fine.)
3. Cut the cabbage in half through the core. Cut again through each core and repeat this process until you are left with many wedges, no greater than 1-inch wide. Cut up the onion and place both in a large bowl, season all over with salt and pepper, and toss with the remaining dressing.
4. Place chicken on prepared sheet pan spreading it out evenly. Roast for 10 minutes. Remove pan from oven, and nestle cabbage wedges and onion all around the pieces, tucking it under if necessary—it will feel like a lot of cabbage. Roast for 20 to 25 minutes more or until chicken is golden and cooked through. Remove pan from oven, transfer chicken to a platter to rest. Return cabbage to the oven to roast for 10 to 15 minutes more, or until juices have reduced and edges of cabbage wedges are caramelized.
Per Serving: 346 Calories; 24g Fat (61.4% calories from fat); 28g Protein; 5g Carbohydrate; 1g Dietary Fiber; 115mg Cholesterol; 988mg Sodium.

hddonna
said on April 27th, 2017:
Sounds like the dressing really makes this one. I’d have to leave out the sriracha for my husband, but could probably segregate his portion on one end and add the sriracha into mine. With foil, one could even make a ridge down the middle to keep things completely separated. Haven’t done many sheet-pan meals, but this one looks like a winner. I’m a cabbage fan, too. Remember a while back I mentioned that I couldn’t find savoy cabbage here? Well, I happened to get a chance to go to a Whole Foods Market recently–it’s inconveniently located, but we were eating out nearby, and I thought of the cabbage. They had it. It’s taken me two years to find it!
Your idea of the ridge in the middle is a good one! You’ll hardly notice the heat anyway, but perhaps he could detect it. And yes, I remember your savoy story – so happy you found some!! . . .carolyn t
Toffeeapple
said on April 27th, 2017:
Now then, over here we have what we call roasting tins – which, I presume, will take a higher heat than a sheet pan. Well, the French do call us Les Rosbeef, so we are known for our roasting.
http://www.pyrexuk.com/products/roasters/plat-a-four-rectangulaire.html
Your pan really is a roasting pan. These pans, the sheet pans with a rim, are only about 3/4 inch or maybe an inch high around the edge, so plenty of the oven heat circulates. These pans, the better quality ones like I have, can take really high heat without bending.
https://www.amazon.com/Bellemain-Heavy-Duty-Aluminum-Sheet/dp/B01AGQ027S/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1493651131&sr=1-2&keywords=flat+sheet+pan
The link isn’t to the brand I have, but it looks very similar. Am sure you could use your roasting pan for this dish in either case! . . . carolyn t
Toffeeapple
said on April 27th, 2017:
You have changed your picture back!
I think you’re the only person who has noticed. The other picture, the professionally done photo, looked a bit too “twee,” to me, too posed, maybe? So I switched back. I like the other one, the one up now, better anyway.
hddonna
said on May 1st, 2017:
My husband often asks if I’ve put in something hot even when I haven’t! With Sriracha, I can’t imagine putting a whole tablespoon into anything–maybe half a teaspoon if I feel daring.