Bathed in an herby marinade and nestled between caramelized cabbage and onions, these juicy roasted chicken thighs are the perfect spring fling.
1 1/2 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 1/2 teaspoons of salt, divided
1 teaspoon pepper, divided
1/4 cup of olive oil, divided
Green Goddess Marinade:
1 1/2 cups of buttermilk
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
1-2 teaspoons of anchovy paste (optional)
1 teaspoon of fresh lime juice
Salt & pepper to taste
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).
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.
Preheat oven to 425 degrees F.
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.
Drizzle chicken with remaining oil and arrange on top of the cabbage and onions, skin-side up.
Roast for 30-37 minutes or until the internal temperature of the chicken is 165 degrees.
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.
For crispier cabbage with a little char, pop back in the oven for 10 minutes
- Make sure to pat the chicken thighs dry with a paper towel before seasoning them to help the spices stick better.
- If you’re not into chicken thighs you can use chicken breasts. Just keep in mind that chicken breasts tend to dry out faster than chicken thighs, so you may need to adjust the cooking time accordingly
- If you don’t want to use buttermilk, you can use whole milk Greek yogurt.
- For an extra kick of flavor, you can add some grated ginger to the Green Goddess marinade.If you want to add some more color and nutrition to this dish, you can toss in some cherry tomatoes or sliced bell peppers before roasting.
- For my original green goddess dressing recipe click here
- Prep Time: 30
- Cook Time: 35
- Category: Dinner
- Method: Bake
- Cuisine: North American
Keywords: Sheet Pan Dinner