This five spice chicken recipe comes together quickly and easily with little time and effort! Simply coat the chicken in the five spice marinade for at least 30 minutes then arrange over sliced carrots and cabbage wedges, roast and enjoy! | Gluten Free + Dairy Free + Low FODMAP
⭐Five Spice Chicken Highlights⭐
- Fast & Easy Prep: The marinade comes together in minutes and can be done ahead of time. The veggie prep takes a bit more time, but is altogether simple and straightforward.
- Low FODMAP: All ingredients are naturally Low FODMAP or are within FODMAP friendly amounts. Chicken thighs can sometimes be tricky for people with IBS or on a LF diet, so make sure to check the recipe notes for skinless and chicken breast options.
- Cooks in One Pan: Both chicken and veggies cook in the same pan for the same amount of time making this a super easy dinner to throw together once everything is prepped.
Marinade Ingredients
- Sesame Oil: Swap this oil for a neutral flavored oil if needed.
- Rice Wine Vinegar: Lime juice, seasoned rice vinegar white wine vinegar or apple cider vinegar work as well.
- Soy Sauce or Tamari: Salty, savory and umami packed.
- Fish Sauce: It’s fishy, funky, salty – sounds weird, but it’s a super simple way to add depth of flavor.
- Oyster Sauce: Savory and salty with a richer, sweeter flavor to it. Make sure to use a gluten free oyster sauce if needed!
- Chinese Five-Spice: You should be able to find this in most regular grocery stores in the spice aisle. Five spice blends might vary slightly, but it’s usually made with ground up: cinnamon, fennel seeds, star anise, whole cloves and Sichuan peppercorns (aka szechuan peppercorns).
Recipe Steps
- Marinate: Combine the marinade ingredients in a large bowl or sealable plastic bag then add the chicken thighs.
- Minimum time: 30 minutes | Maximum time: 24 hours
- Veggie Prep: Cut the cabbage into 1-2 inch thick wedges and carrots into 2 inch long pieces.
- How to cut cabbage: Cut it lengthwise down the middle, then cut each half into wedges. Leave the core intact so the leaves stay together.
- Assemble: Cover the vegetables with excess marinade then spread across the baking tray in an even layer and top with marinated chicken.
- Tip: Use a basting brush to spread the marinade over the veggies to avoid handling the raw chicken marinade.
- Roast: Place in the middle of the oven and cook for about 35-40 minutes of until the thickest part of the thigh is cooked through.
- Broil: To get a bit more color and char on the chicken, turn the oven heat up all the way and broil a final 3-5 minutes.
- Serve: Top with the recommended garnishes and toppings for a final punch of flavor, serve with a side of rice and enjoy.
Chicken Variations
- Boneless Thighs: Bake at 400°F (200°C) for about 25-30 minutes.
- Same for boneless + skinless thighs.
- Chicken Breast: Bake at 400°F (200°C) for about 20-25 minutes.
- Roast carrots and cabbage without the chicken 10 minutes, then add chicken and cook the final 20-25 minutes.
- Chicken Legs: Bake at 400°F (200°C) for about 45-55 minutes.
- You may want to consider roasting the cabbage and carrots in a separate pan because they only need about 30-40 minutes to cook. Any longer and you’ll end up with mushy vegetables.
More Roasted Chicken Recipes
Enjoy!
Let me know if you try this five-spice chicken recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Recipe
Five Spice Chicken Thighs with Cabbage
Yield:
4 servings
Prep Time:
20 minutes
Cook Time:
40 minutes
Additional Time:
30 minutes
Total Time:
1 hour 30 minutes
Juicy chicken thighs marinated in a simple five-spice marinade and roasted over a bed of sliced carrots and cabbage wedges - it's easy and delicious!
Ingredients
- 2 tbsp sesame oil (30ml)
- 2 tbsp rice wine vinegar (30ml)
- 2 tbsp gluten free soy sauce or tamari (30ml)
- 2 tbsp fish sauce, gluten free (30ml)
- 2 tbsp oyster sauce, gluten free (30ml)
- 2 tsp five-spice powder
- 8 skin-on, bone-in chicken thighs - trim off excess fat (2.5 lbs)
- 1 medium head green cabbage, cut lengthwise into 1 inch thick wedges (about 2 lbs)
- 2 large carrots, cut into 2 inch long pieces
- Salt & Black Pepper
Garnishes & Serving Suggestions
- fresh cilantro, sliced green onion, sesame seeds, lime wedges, white rice
Need help converting to weights? Check out my cups to grams Conversion Guide.
Instructions
- In a large bowl or ziplock bag combine: oil, vinegar, soy sauce/tamari, fish sauce, oyster sauce and five spice.
- Add the chicken thighs to the marinade. Mix well until fully coated. Cover/seal and refrigerate at least 30 minutes and or up to 24 hours.
- Preheat oven to 400°F (200°C). Lightly grease a large baking dish or rimmed baking sheet. Set aside.
- Add the cabbage wedges and sliced carrots to the pan. Drizzle with a little oil.
- Line a large plate or bowl with foil then transfer the thighs to the plate/bowl leaving behind the excess marinade. Pour the marinade over the carrots and cabbage. Use a basting brush to evenly coat the veg - make sure to flip and get both sides. Feel free to use your hands if you don't mind getting them dirty with the raw chicken marinade . Spread out in an even layer.
- Add chicken pieces, skin side over the carrots and cabbage. Season generously with salt and pepper.
- Place the pan in the oven and roast 35-40 minutes (cooking time will vary depending on the size of the the chicken) until the chicken is cooked through and the skin golden brown.
- Optional: Turn the oven temperature all the way up to broil for 3-5 minutes to crisp up and char the chicken skin.
- Top with fresh cilantro and green onions and serve with a side of rice and lime wedges on the side and enjoy.
- Store leftovers airtight container in the fridge 3-4 days.
Notes
- Internal Temperature: 165°F/74°C is the minimum temperature required for food safety. Dark meat like thighs and legs are best around 195°F/90°C for a better texture and richer flavor. Make sure to check the temperature of the thickest part of the chicken.
- For easy cleanup: line pan with aluminium foil or baking paper.
- If marinating chicken longer than 30 minutes, leave it in the fridge. Marinating 30 minutes or less, leave it out at room temperature.
For Different Chicken Cuts
- Skinless Thighs (Bone-In) and/or Drumsticks: Same time as above.
- Boneless Thighs: Bake at 400°F (200°C) for 25-30 minutes.
- Chicken Breast: Bake at 400°F (200°C) for 20-25 minutes. Roast carrots and cabbage without the chicken 10 minutes, then add chicken and cook the final 20-25 minutes.
- Chicken Legs: Bake at 400°F (200°C) for 45-55 minutes. Roast veggies in a separate pan and add to oven after 20 minutes.
Nutrition Information
Serving Size:
2 thighs Calories: 539Total Fat: 36gSaturated Fat: 9gCarbohydrates: 19gFiber: 7gSugar: 9gProtein: 40gThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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