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Sheet Pan Orange Glazed Chicken and Cabbage

Sheet Pan Orange Glazed Chicken and Cabbage

This tangy and savory one dish meal is bold of flavor while easy to make.
Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time 2 hours
Course Main Course
Servings 4


  • bowl/whisk
  • sheet pan


  • 6-8 chicken thighs, bone in, skin on
  • 1 white cabbage, cored and cut into wedges
  • blood orange slices


  • 1/4 cup soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp rice wine vinegar
  • 1 tsp Gochujang or sriracha sauce
  • salt and pepper
  • 1 tsp Dijon mustard
  • juice from 1 orange


  • Thoroughly whisk together the ingredients for the marinade.
  • Pour half of the marinade over the chicken and reserve the other half for glazing.
  • Allow the chicken to marinate in the refrigerator for 2 hours.
  • Preheat the oven to 400 degrees. Place chicken on the sheet pan. Roast for 15 minutes.
  • While the chicken is roasting cut the cabbage into wedges. At the 15-minute mark place the cabbage on the sheet pan and brush the remaining glaze over everything.
  • Roast for another 30-40 minutes, or until the internal temperature of the chicken is 165 degrees.
  • Enjoy!
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