Green Goddess Sheet Pan Dinner


1 ½ lbs bone/skin-on chicken thighs (5-6 pieces, wash & trim visible fat)
1 large head of cabbage, cut into 1″ wedges
1 large red onion, cut in half then in thirds
2 ½ teaspoons of salt, divided
1 teaspoon pepper, divided
¼ cup of olive oil, divided
Green Goddess Marinade
1 ½ cups of buttermilk (See original green goddess dressing recipe)
1 cup mayonnaise
1 cup watercress
1 cup parsley, flat-leaf
3 green onions, whites, and greens chopped
2 tablespoons tarragon
3 cloves of garlic
Salt & pepper to taste


  1. Add all ingredients for the marinade into a blender or bowl of a food processor. Process until smooth. Reserve about a cup of the marinade. Taste and add salt and pepper as desired and cover and refrigerate. Add 1 ½ teaspoon salt and ½ teaspoon pepper to the remaining marinade. Place chicken in a freezer bag, pour marinade into the freezer bag and squish around to coat the chicken. Seal bag and let marinate in the refrigerator for at least 2 hours and up to 2 days (preferred for best flavor).
  2. Once the chicken has marinated, take it out of the refrigerator, shake off the marinade, put it on a wire rack so the excess marinade can drip off. Let sit for 30 minutes-1 hour to get the chicken to room temperature.
  3. Preheat oven to 425 degrees F.
  4. On a large rimmed sheet pan arrange cabbage and onion and drizzle with 2 tbsp olive oil and 1 teaspoon of salt and ½ a teaspoon of pepper.
  5. Drizzle chicken with remaining oil and arrange on top of the cabbage and onions, skin-side up.
  6. Roast for 30-37 minutes or until the internal temperature of the chicken is 165 degrees.
  7. After thirty minutes, check for doneness. Timing for roasting chicken thighs can vary a bit since every chicken thigh is a slightly different size and thickness. Once the chicken is done, Remove the chicken from the sheet pan and let rest for at least 10 minutes.
  8. For crispier cabbage with a little char, pop back in the oven for 10 minutes