Chicken With Potatoes And Cabbage Salad

For the Cabbage Salad:

• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 medium carrot, grated
• 1 small red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon honey (optional)
• Salt and pepper to taste

Step-by-Step Instructions

Step 1: Prepare the Chicken and Potatoes

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the olive oil, garlic powder, smoked paprika, thyme, salt, and pepper.
3. Add the chicken thighs and potatoes to the bowl. Toss them in the seasoning mixture until evenly coated.
4. Arrange the chicken and potatoes on a baking sheet or roasting pan. Place lemon slices and, if using, rosemary sprigs around the pan for added flavor.
5. Roast in the oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden and tender. For extra crispy skin, broil for the last 3-5 minutes of cooking.

Step 2: Prepare the Cabbage Salad

1. In a large mixing bowl, combine the green cabbage, purple cabbage, carrot, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
3. Pour the dressing over the cabbage mixture and toss well to coat.
4. Let the salad sit for 10-15 minutes before serving to allow the flavors to meld.

Please Head Over To Next Page There Still More ,,,