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plated one-pan-Asian chicken

One-Pan-Asian Chicken

  • Author: Brook Hagen
  • Total Time: 60 - 75 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free


This deliciously sweet-and-spicy chicken recipe comes with a side dish attached! Roast the chicken on a rack above your favorite vegetables, so the drippings and seasoning from the chicken will flavor the vegetables while they both cook.

You will need

  • a food processor
  • a sturdy sheet pan, at least 9″ x 13″
  • stainless steel rack that fits over the sheet pan. Here’s the one I use.



1/4 cup raisins

2 cloves of garlic

1 teaspoon fresh ginger (or 1/2 teaspoon powdered ginger)

1 teaspoon toasted sesame oil

1/4 cup unsweetened applesauce

3 tablespoons coconut aminos (or soy sauce – skip adding any other salt if using soy sauce)

1 tablespoon Thai chili paste

6 chicken thighs, bone-in, with skin

3 – 4 cups of your favorite vegetables. I used cabbage, broccoli, and sweet potatoes.


Make the Marinade

  1. Put the raisins, along with a few tablespoons of water, into the bottom of your food processor. Let the raisins soak for a few minutes while you gather the rest of the marinade ingredients.
  2. Add the rest of the ingredients, except for the chicken thighs, to the processor and blend until you have a smooth paste.marinade in processor

Prepare the Chicken

  1. Preheat oven to 425’F
  2. Line your cookie sheet with aluminum foil and lightly coat with nonstick spray or oil.
  3. Place your chicken thighs on the prepared pan (if using coconut aminos and not soy sauce, salt both sides of the chicken).
  4. Pour the marinade paste over the chicken, rotating it a few times so both sides of the chicken are covered. raw chicken with marinade

Prepare the vegetables

  1. Chop up 3 – 4 cups of your favorite vegetables. I used cabbage, broccoli, and sweet potatoes here, but options are endless. You can even use frozen vegetables, but thaw them in the microwave first.
  2. Remove the raw chicken-and-marinade from the pan and set it aside on a plate.
  3. Dump your chopped veggies into the pan where the chicken was and toss them around a little to get some of the marinade on them.veggies in pan

Assemble and Roast

  1. Put your rack over the vegetables.veggies with rack over
  2. Put the chicken on top of the rack. raw chicken and veggies in pan
  3. Bake at 425’F for 30 – 45 minutes, depending on how big your thighs are (πŸ˜‚ ). The chicken is done when the internal temperature reaches 165’F. Finished chicken and veggies in pan
  4. Serve. In keeping with the one-pan idea, I just removed the rack, and put the chicken atop the vegetables, still in the pan. Winner, winner!! πŸ“


The nutrition information is for the chicken only, using coconut aminos instead of soy sauce. I didn’t include the vegetables because the nutrition information for them can vary a lot, depending on what types of veggies you use, and how much.

Nice rack!! Thanks, I’m so glad you like it. πŸ˜‚Β  Cool your cookies on it, broil your chicken on it, throw it in the dishwasher. Get your very own (they come in packs of two – bonus!!) here.

  • Prep Time: 30 minutes
  • Cook Time: 30 - 45 minutes
  • Category: Main
  • Method: Roast


  • Serving Size: 1 chicken thigh
  • Calories: 284
  • Fat: 11.9 g
  • Carbohydrates: 8.3 g