Chinese 5 spice has a central role in many Asian dishes. This spice blend is usually a combination of star anise, cloves, cinnamon, Sichuan pepper, and fennel. But, different brands can vary because the 5 spices in the name actually refers to 5 flavors of spices, not the individual spices themselves. The 5 flavors are sweet, sour, bitter, salty, and savory and to achieve this overall combination different spices can be blended into the mix.
This blend is piquant with some warmth from cinnamon. Used too liberally it can be a bit overwhelming, but in this Chinese 5 spice sheet pan dinner it’s just right, thanks to some juicy pieces of skin-on chicken.
This easy recipe also has some veggies baked with the chicken. This means all you have to do is make some rice and you’ve got the entire meal done and dusted. Or you can just as easily serve this with ramen, glass, or soba noodles, too.
While this recipe only requires one pan and is simple to make, it does require a bit of planning to make sure the chicken is marinated before it goes into the oven. The 5 spice marinade gets a boost from some soy sauce, honey, and fresh garlic.
Lay your veggies on your sheet pan and put the chicken on top. Once everything has baked together the last step is to give the chicken some more color by placing the sheet pan under the broiler for a little bit. It couldn’t be easier, but it tastes like you spent a lot more time on it than you did!
Chinese 5 Spice Sheet Pan Dinner
1h 25m prep time
42m cook time
- 1/4 cup plus 2 tablespoons olive oil
- 1 1/2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon 5-spice powder
- 3 cloves garlic, minced
- 4 lbs chicken pieces (bone-in preferred)
- 1 small green cabbage, cored and sliced
- 2 carrots, peeled and chopped
- 1 small onion, sliced
- 1 teaspoon salt
- pinch red pepper flakes
- 1 green onion, finely chopped
- Combine 1/4 cup olive oil in large bowl along with honey, soy sauce, 5-spice powder, garlic, and chicken. Make sure chicken is coated evenly then cover with plastic and allow to marinate in refrigerator for at least 1 hour.
- When ready to bake preheat oven to 425˚F. Place vegetables on large baking sheet and drizzle with remaining olive oil. Sprinkle with salt and red pepper flakes. Place chicken on top of veggies and bake for 35 minutes or until chicken reaches an internal temperature of 165˚F.
- Turn broiler on high and cook for 5-7 more minutes to develop color. Garnish with green onion and serve with rice or noodles.
Recipe adapted from The Modern Proper.