Roasted Chicken with Cabbage
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it's honestly foolproof and comes together in just over an hour. Roasted chicken thighs stay incredibly juicy and develop this gorgeous golden skin while everything else cooks alongside them. The cabbage is my secret weapon here, it's packed with vitamin C and gets beautifully tender and slightly sweet from the roasting. What I love most is that you literally dump everything on one pan, pop it in the oven, and dinner is ready. No fussing, no complicated steps, just pure comfort food that won't break the bank.
Ella x
Ingredients
- 8bone-in, skin-on chicken thighs(about 2 lbs total)
- 1green cabbage(quartered and sliced into 1-inch pieces)
- 1yellow onion(sliced into wedges)
- 3 tablespoonsolive oil
- 2 tablespoonsapple cider vinegar
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme(or 1 teaspoon dried)
- 1 teaspoonsmoked paprika
- 1 tablespoondijon mustard
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ½ teaspooncaraway seeds(optional)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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