Sheet pan chicken thighs and cabbage
Cabbage wedges roast under crisp chicken thighs until charred and sweet, finished with a tangy mustard drizzle, all for a couple of dollars a plate.
- 55 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $1.89 a serving
- 580 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 green cabbage
- 6 bone-in chicken thighs, skin on
- 1 tbsp Dijon mustard
- 1 tsp honey
From your pantry
- 2 tbsp olive oil, divided
- 1½ tsp salt, divided
- 2 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tbsp apple cider vinegar
Each serving has about 580 calories, 36 g protein, 15 g carbs and 41 g fat, and costs about $1.89 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green cabbage? Red cabbage or coleslaw mix works.
- No bone-in chicken thighs? Chicken drumsticks work.
- No honey? Maple syrup works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Cut the cabbage into 8 wedges, keeping a piece of the tough center stem in each one.
Dolly’s tip: Leave the core in each wedge. It’s the glue that holds the leaves together.Lay the wedges on a large , brush them with 1 tablespoon of oil, and sprinkle with ½ teaspoon of salt.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
the smoked paprika, garlic powder, pepper and 1 teaspoon of salt together. the chicken dry, rub it with the spice mix, and set it skin side up between the wedges.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
25 minutes, then flip the cabbage wedges with a spatula.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 25 min
15 to 20 minutes more, until the cabbage is at the edges and the thickest thigh reads 165°F.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 17 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
the mustard, vinegar, honey and the last tablespoon of oil, it over the cabbage, and serve.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
