One pan meal that is fantastic, from nutritionist and cookbook author Ellie Krieger and adapted by Washington Post and then by me to add here.
Sheet Pan Maple-Mustard Chicken
Ingredients
- 3 tbsp dijon mustard
- 3 tbsp maple syrup Divided
- 4 pieces chicken thighs Bone-in with skin.
- 1/2 head red cabbage
- 1 red onion
- 4 tbsp apple cider vinegar
- 1 tbsp olive oil reduced from 2
- pepper
- kosher salt
Instructions
- Preheat oven to 450 degrees. Grab a sheet pan with some sides.
- Thinly slice the cabbage and the red onion and set aside.
- In a large plastic bag mix mustard, only 1 tbsp maple syrup, some pepper.
- Pat dry the chicken and toss in bag with mustard mix, smoosh around to cover all pieces.
- Roast skin side up for 20 minutes until skin has begun to crisp. I tend to turn oven down to 400 if browning too fast. You want the chicken more than halfway cooked here, not just browned skin.
- Remove from oven and turn oven down to 375. Remove chicken onto a plate and either discard fat or keep it in pan for flavor.
- In a large bowl combine the cabbage, onion, vinegar, olive oil, remaining 2 tbsp maple syrup, salt and some pepper.
- Put cabbage mix into the pan and also return the chicken to the pan, snuggling the chicken into the cabbage, not set on top.
- Roast 20 to 25 minutes, until cabbage softens, and chicken is fully cooked. Chicken can be removed at any point if overcooking while cabbage cooks on. I like the cabbage just still crispy not too soggy so I try to cook chicken mostly on first step and then less time on this step to keep cabbage al dente.
- Add some salt, pepper to taste to cabbage, serve warm.
Nutrition
Serving: 1servingCalories: 430kcalCarbohydrates: 13gProtein: 33gFat: 26gSaturated Fat: 6gCholesterol: 185mgSodium: 420mgFiber: 3gSugar: 9g
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