Sheet Pan Chicken Thighs with Apples and Cabbage

Juicy roasted chicken thighs with sweet apples, tender cabbage, and onion on one sheet pan, finished with Dijon for an easy 45-minute dinner.

Prep: 10 min · Cook: 40 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 lb chicken thighs
• 2 apples
• 0.5 head green cabbage
• 1 medium yellow onion
• 2 tbsp olive oil
• 1 tbsp dijon mustard
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tsp dried thyme

Cooking instructions

1. Heat the oven to 425°F. Cut the cabbage into 1-inch wedges, slice the onion into thick wedges, and cut the apples into 1-inch pieces, removing the cores. (about 5 min) — 425°F
2. Whisk the olive oil, Dijon mustard, salt, pepper, and thyme in a small bowl. Rub half the mixture over the chicken thighs. (about 3 min)
3. Arrange the cabbage, onion, and apples on a large rimmed sheet pan. Toss with the remaining Dijon mixture, then spread into an even layer. (about 4 min)
4. Nestle the chicken thighs skin-side up among the vegetables. Roast for 30 to 40 minutes, until the chicken reaches 165°F at the thickest point and the cabbage edges are browned. (about 40 min) — 425°F
5. Rest the chicken for 5 minutes, then serve with the roasted apples, cabbage, and onion. (about 5 min)