Are you looking for a weeknight dinner recipe that is not only delicious but also stupid easy to make? You have got to try this Lemon Rosemary Crispy Chicken Thighs with Sautéed Red Cabbage. It’s not my usual favorite one pan meal, but 2 pans isn’t all that bad.
You can really get creative with the different parts of this recipe. I always look for recipes to be more inspirational rather than a piece of paper I have to find before I can make dinner. That’s why this recipe will be loaded with “about a cup of” or ” a healthy pinch of” measurements but don’t worry I won’t leave you hanging there are plenty of instructions. My hope is that you will be free to experiment with spices and vegetables and seasoning. Once you allow yourself to make mistakes in the kitchen your creativity will be set free!
To start all you need is:
- chicken (bone in chicken thighs are preferred but any pieces of chicken will work)
- vegetables (potatoes, carrots, parsnips, cauliflower; tough vegetables that can be roasted )
- red cabbage (1 head)
- lemon (optional)
- olive oil (or other type of fat)
- salt and pepper
Preheat Oven to 350°
Step 1: Heat Pan and Add Oil or Fat
Heat up your pan over medium heat on your stove top and put about 1 -2 tablespoons of fat (olive oil, bacon grease or whatever you have on hand) in your pan. I like to let my pan get pretty warm before putting the oil in it. I tend to get distracted by the boys or the dog or the good lord only knows what else and I have burnt the oil in the pan too many times! When I was testing this recipe I used bacon fat and it was delicious!! But you can also use olive oil or even coconut oil if you prefer. The chicken and vegetables have so much flavor you are pretty free to use whatever healthy oil you like.
Step 2: Brown Chicken, Add Vegetables and Bake
Salt and pepper the chicken and place it in the hot oil, skin side down. This is where all the crispiness happens, my favorite part! While this is cooking put your chopped root vegetables in the bottom of a casserole dish and toss with olive oil (about 1 tablespoon) and season with salt and pepper. Once the chicken is browned place it skin side up on the vegetables. It’s not necessary but you can slice up a lemon and place on top of the chicken and vegetables and then sprinkle on chopped fresh rosemary (1-2 tablespoons) or whatever type of seasonings you prefer. Check out the chart below for seasonings that go well with chicken and really play around with it. Place the chicken and vegetables in your 350° oven for 30 minutes.
Step 3: Cook The Cabbage
Using the pan you browned the chicken in, add in a little more fat (1 tablespoon olive oil or bacon fat) and toss in a half an onion thinly sliced. Once the onion is soft add in your red cabbage. To chop your cabbage, cut it into quarts and carve out that thick white vein you see in the center. Then you can slice it into thin ribbons. I usually let the cabbage cook for about a minute or two and then I toss in a healthy sprinkle of sugar (1-2 teaspoons optional), 1/2 teaspoon salt, and about 1-2 tablespoons red wine vinegar. You can also add some seasonings like about a tablespoon of more fresh rosemary if you want. Cover and continue to cook until the cabbage is tender, about another five minutes.
Serve with fluffy biscuits or crusty bread and enjoy!
Because this is an intentionally free-spirited recipe please, please, please ask any and all questions you may have in the comments below. If I see something pop up often I will edit the post to include it up here so everyone can learn together! Don’t be scared y’all!
Just remember that less is more. You can always add more, but you usually can’t take it away. I have given loose measurements and I suggest for the seasonings that you measure it and dump it in your hand. That way you get a feel for the difference between 1 tsp and 1 tbsp etc. The whole point is to get good at cooking without measurements and instructions. It will make your shopping trips and cooking so much easier!
As always, I would be really grateful if you could pin this recipe!