Smoky Chicken Thighs with Roasted Sweet Potato and Cabbage
Oven-roasted chicken thighs with sweet potatoes and cabbage, seasoned with smoked paprika, garlic, and lemon.
- Calories
- 760
- Protein
- 43g
- Carbs
- 62g
- Fat
- 34g
Per serving
Ingredients
For 4 servings · 60 min total
- chicken thighspatted dry1 1/2 lb
- sweet potatocut into 1-inch cubes1 1/3 lb
- green cabbagecut into wedges3/4 lb
- yellow onioncut into wedges1/3 lb
- garlicminced1 clove
- canola oil4 tbsp
- smoked paprika2 tsp
- lemonjuiced1/2
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- Cut the sweet potato into 1-inch cubes, cut the cabbage and yellow onion into wedges, and mince the garlic. Heat the oven to 425F.
- Do not rinse the chicken thighs. Pat them dry, then season all over with kosher salt, black pepper, and smoked paprika. 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, a pinch of kosher salt, and black pepper on a rimmed baking sheet. Arrange the chicken thighs among the vegetables with the skin side up if skin is attached.
- Roast for 25-30 minutes, stirring the vegetables once, until the vegetables are browned and fork-tender and the thickest part of each chicken thigh reads 165°F (74°C) on an instant-read thermometer.
- Drizzle the lemon juice over the chicken and vegetables. Taste the vegetables and adjust with kosher salt, black pepper, and more lemon if needed. Return the pan to the oven for 3-5 minutes, until the edges are deeply browned and the lemon smells fragrant.
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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.