Sheet Pan · Autumn and winter
Mustard and Cabbage Sheet-Pan Chicken
Dijon, thyme, and cabbage wedges roasted cut side down until the edges go sweet and brown.
About 1 hour · Serves 6 · 6 plates
“For everything created by God is good, and nothing is to be rejected if it is received with thanksgiving.”
Ingredients
- 6 bone-in, skin-on chicken thighs, about 3 pounds
- 2 tbsp Dijon mustard
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves, or ½ teaspoon dried
- ¾ tsp fine salt, plus more for the cabbage
- ½ tsp black pepper
- 1 small green cabbage, cut into 6 wedges, core left in
- 2 tbsp olive oil, for the cabbage
Method
- 1
Heat the oven to 425°F. Stir the mustard, 1 tablespoon of oil, garlic, thyme, salt, and pepper into a thin paste. Pat the thighs dry and rub them with it. A thick coat stays pasty. A thin one bakes into the skin.
- 2
Brush the cabbage wedges with the remaining oil and salt them. Lay them cut side down on the sheet pan. Set the thighs skin side up in the gaps.
- 3
Roast 40 to 48 minutes, until a thigh reads 175°F and the cabbage cut sides are deeply browned. Do not flip the wedges unless a side is burning. The core holds them together.
- 4
Rest 5 minutes. Spoon any mustardy juices from the pan over the cabbage.
From the kitchen
- Leave the core in each wedge. A wedge with the core cut out falls into leaves and steams instead of browning.
- This is a cold-weather pan. In summer, use the zucchini and peppers instead and keep the same mustard chicken.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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