Sheet-Pan Chicken Thighs with Red Cabbage & Sweet Potatoes
Description
This Sheet-Pan Chicken Thighs with Red Cabbage & Sweet Potatoes recipe is the kind of dish that practically cooks itself while you kick back and let your oven do all the heavy lifting. Just throw the chicken into a quick lemony marinade while the oven preheats. Toss the cabbage and sweet potatoes in a little oil, then put it all together onto one trusty sheet pan and voilà ! Dinner is just about good to go. Better yet, cleanup is just as simple as tossing that sheet pan into the sink. Not only that, but this combo of veggies adds plenty of gut-healthy fiber and antioxidants to help tame inflammation. So, grab your sheet pan, your veggies and a package of chicken thighs and read on for our best tips and tricks for whipping up this delicious one-pan dinner tonight.
Ingredients
Directions
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Preheat oven to 450°F with rack in lower third position. Whisk ¼ cup each oil and lemon juice, 1 tablespoon dill, the grated garlic, 1½ teaspoons mustard and ¼ teaspoon pepper in a medium bowl until combined. Set aside ¼ cup of the mixture in a small bowl. Add 4 chicken thighs to the medium bowl with the oil-lemon mixture and turn to coat; let stand for 15 minutes while the oven preheats.
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While the chicken marinates, cut cabbage into 8 wedges, keeping the core intact. Place the cabbage wedges and 3 cups sweet potatoes on a large rimmed baking sheet. Drizzle with the remaining 2 tablespoons oil; toss to coat. Arrange the cabbage wedges, cut-side down, and the sweet potatoes in an even layer. Place the chicken, skin-side up, in the corners of the baking sheet, resting on top of the sweet potatoes if necessary; sprinkle with ¼ teaspoon salt.
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Roast until the cabbage is tender and browned in spots and an instant-read thermometer inserted into the thickest portion of chicken registers at least 165°F, about 40 minutes, flipping cabbage halfway through. Sprinkle ¼ teaspoon salt over the cabbage and sweet potatoes; toss to coat.
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Meanwhile, stir yogurt and the remaining 2 tablespoons dill and ¼ teaspoon salt into the reserved oil-lemon mixture (if necessary, stir in water, 1 teaspoon at a time, to reach a thick drizzling consistency). Divide the chicken and vegetables among 4 plates; drizzle with the yogurt mixture. Garnish with additional dill, if desired.
