Smoked Paprika Chicken with Cabbage and Sweet Potato
Roasted chicken thighs with smoky spices, tender sweet potato, and caramelized cabbage.
- Calories
- 610
- Protein
- 35g
- Carbs
- 48g
- Fat
- 29g
Per serving
Ingredients
For 4 servings · 50 min total
- chicken thighspatted dry1 1/2 lb
- sweet potatopeeled and cubed1 1/2 lb
- green cabbagethinly sliced1 lb
- yellow onionthinly sliced1/2 lb
- garlicminced2 clove
- canola oil4 tbsp
- smoked paprika2 tsp
- lemonjuiced1
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- Peel and cube the sweet potato, thinly slice the cabbage and onion, and mince the garlic. Heat the oven to 425F.
- Do not rinse the chicken thighs. Pat them dry, then season both sides with the smoked paprika, kosher salt, and black pepper. Wash the board, knife, and your hands with soap and water before touching anything else.
- Toss the sweet potato, cabbage, onion, and garlic with the canola oil and a pinch of kosher salt on a sheet pan. Spread the vegetables out and place the seasoned chicken thighs on top.
- Roast for 25-35 minutes, stirring the vegetables halfway through, until the vegetables are browned and fork-tender and the thickest part of each thigh reads 165F (74C) on an instant-read thermometer.
- Squeeze the lemon over the chicken and vegetables, taste, and adjust the salt and pepper. Serve hot.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.