Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Crisp-skinned chicken thighs roasted on a bed of cabbage and onion that soaks up all the juices.
Equipment: Large roasting tin
Measures and names
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 white or green cabbage, cut into 8 wedges
- 1 onion, cut into wedges
- 2 garlic cloves, crushed
- 1 tsp smoked paprika
- 1 tbsp oil
- 150 ml chicken stock, from a cube
- Salt and black pepper
Method
- Heat the oven to 200°C (fan 180°C). Put the cabbage and onion in a large roasting tin, pour over the stock and add the garlic.
- Rub the chicken with the oil, paprika, salt and pepper and sit it skin side up on top of the cabbage.
- Roast for 40 minutes until the skin is crisp and the chicken is cooked through, with no pink juices.
- Serve the chicken with the cabbage and the pan juices spooned over.
Swaps and tips
Bone-in, skin-on thighs are the cheapest chicken and stay juicy. Cut the cabbage into thick wedges so it softens underneath and crisps at the edges.
Easy variations
- Use a savoy or sweetheart cabbage
- Swap the paprika for caraway or fennel seeds
- Use drumsticks instead of thighs
- Stir in a drained tin of butter beans for the last 10 minutes
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 38 g | 10 g | 5 g | 36 g | 520 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
