Ingredients
Chicken thighs (4 pieces, skin-on, bone-in for juiciness; use skinless for lower fat)
Green cabbage (1 medium head, cored, cut into wedges)
Red onion (1 large, sliced)
Carrots (2 medium, peeled and cut into sticks)
Olive oil (3 tablespoons, extra virgin)
Garlic (4 cloves, minced)
Paprika (1 teaspoon)
Dried thyme (1 teaspoon)
Salt (to taste)
Black pepper (to taste)
Lemon (1, sliced into rounds)
Instructions
Preheat oven to 400°F (200°C)
Line a large sheet pan with parchment paper for easy cleanup
In a small bowl, mix paprika, thyme, salt, and pepper until combined
Drizzle olive oil over the cabbage and onions on the sheet pan, tossing gently to coat
Sprinkle half the spice blend over the cabbage and vegetables
Place chicken thighs skin-side up on the pan; season remaining thighs and vegetables with the remaining spice mix
Arrange vegetables around the chicken to prevent overcrowding
Roast for 30 minutes
Toss the vegetables halfway through
In the final 10 minutes, add lemon slices to the pan for a bright finish
Let rest for 5 minutes before serving
Notes
Substitute red cabbage for added color
Use shallots instead of red onion for milder flavor
Parsnips work well as a sweeter alternative to carrots
Adjust oven rack position to ensure even browning
Letting chicken rest maintains juiciness
Leftovers refrigerate well for up to 3 days
- Prep Time: 15
- Cook Time: 45
- Category: High Protein Meals
- Method: Roasting
- Cuisine: Modern American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg