Roasted Chicken with Cabbage

Instructions

1. 1

   Preheat your oven to 425°F. Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.

   Tip: Dry chicken skin ensures better browning and crispier skin in the oven.

2. 2

   In a small bowl, whisk together olive oil, apple cider vinegar, minced garlic, thyme, smoked paprika, and Dijon mustard to create a glaze.

   Tip: This mixture can be prepared while the oven preheats to save time.

3. 3

   Arrange the sliced cabbage and onion wedges in a large roasting pan, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss gently to combine.

   Tip: Spreading vegetables evenly helps them roast uniformly and prevents steaming.

4. 4

   Place the chicken thighs skin-side up over the cabbage mixture. Brush each thigh generously with the prepared glaze, reserving about 2 tablespoons.

   Tip: Arranging chicken on top of vegetables keeps the skin exposed for maximum crispiness.

5. 5

   Roast in the preheated oven for 35-40 minutes, until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh and the skin is golden brown.

   Tip: Use a meat thermometer for accuracy; the juices should run clear when pierced.

6. 6

   Drizzle the reserved glaze over the cabbage and chicken, and sprinkle with caraway seeds if using. Stir the cabbage to coat it with all the pan juices.

   Tip: This final step adds extra flavor and ensures the cabbage absorbs all the delicious pan drippings.

7. 7

   Let rest for 5 minutes before serving directly from the roasting pan or plating individually.

   Tip: Resting allows juices to redistribute throughout the chicken meat, keeping it moist and tender.