Chicken Thigh and Cabbage Recipe
A budget-friendly and simple dish featuring juicy bone-in chicken thighs roasted over chunks of tender cabbage.
Equipment
- Sharp knife and cutting board
- 9x13 baking dish
- Mixing bowl
- - Tongs
- Thermometer
Ingredients
- 4-8 chicken thighs bone-in, skin-on
- 2 pounds green cabbage cut into 1½ inch chunks
- 1 tablespoon olive oil
- 0.5 cup unsalted butter (1 stick)
- 2-5 teaspoons salt adjust to taste
- 1-2 teaspoons black pepper freshly ground
Instructions
- Preheat oven to 400°F. Lightly grease a 9x13 baking dish.
- Cut cabbage into 1½" thick chunks and arrange in the baking dish. Season with salt and pepper.
- Trim chicken thighs, season thoroughly with salt and pepper, and tuck butter slices under the skin.
- Place chicken skin-side up on the cabbage. Roast for 15-20 minutes.
- Continue roasting until internal temperature reaches 170-175°F (about 10-15 more minutes).
- Remove chicken, broil cabbage until edges are caramelized (3-5 minutes).
- Serve chicken atop caramelized cabbage. Optional: with mashed potatoes or crusty bread.
Notes
Substitute red cabbage for a slightly sweeter flavor. Store leftovers in an airtight container for up to 4 days. Reheat in oven or microwave with a damp paper towel.