Here, chicken thighs are slathered with grainy mustard and maple syrup, then roasted at a high temperature to ensure an extra-crispy skin. Their rendered fat is poured off, then the chicken is nestled on the same pan with a sweet-and-tangy red cabbage slaw where they finish cooking together for a splendid one-pan supper.
Servings: 4 - 6 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 4-6 servings
Ingredients
- 2 1/2 tablespoons grainy mustard
- 3 tablespoons maple syrup, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 1/2 pounds skin-on bone-in chicken thighs
- 8 cups thinly sliced red cabbage, about 1/2 medium head
- 1 medium red onion, sliced thinly into half moons
- 5 tablespoons apple cider vinegar, divided
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon caraway seeds
- 1/2 teaspoon kosher salt, or more to taste
Directions
Position the rack in the middle of the oven and preheat to 450 degrees.
In a small bowl, mix the mustard, 1 tablespoon of the maple syrup and 1/4 teaspoon of the pepper.
Place the chicken on a large, rimmed baking sheet and pat dry with paper towels. Drizzle the mustard mixture over both sides of the chicken and rub some under the skin. With the chicken skin-side up, place the sheet pan in the oven and roast about 20 minutes, until the skin has begun to crisp a bit.
Remove the baking sheet from the oven and reduce the oven temperature to 375 degrees. Transfer the chicken to a plate and discard any accumulated fat.
In a large bowl, toss the cabbage, onion, 4 tablespoons of the vinegar, the oil, the remaining 2 tablespoons of maple syrup, caraway seeds, salt and the remaining 1/4 teaspoon pepper. Transfer the cabbage mixture to the baking sheet, spreading it evenly, and return the chicken, skin-side up, to the sheet, nestling it in the cabbage.
Roast 20 to 25 minutes, until the cabbage softens, and the chicken is crispy on top and registers 170 degrees on an instant-read thermometer. If the chicken is done before the cabbage, transfer it to a plate and cover with foil. Return the cabbage to the oven until it reaches desired tenderness.
Drizzle the cabbage with the remaining tablespoon vinegar and season with additional salt, if desired.
Recipe Source
From nutritionist and cookbook author Ellie Krieger.
Tested by Olga Massov.
Email questions to the Food Section at food@washpost.com.
