Herb-Roasted Chicken Thighs with Braised Green Cabbage
Nutritional Information
Juicy bone-in chicken thighs roasted with fresh thyme and lemon. Braised shredded green cabbage absorbs the pan juices for a satisfying, whole-food, keto-friendly meal with minimal added fats.
This recipe is originally for 2 servings. How many are you cooking for today?
- 4 pieces bone-in, skin-on chicken thighs (about 6 oz each)
- 1 head green cabbage, thinly shredded
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 lemon, cut into wedges
- 1 pinch sea salt
- 1 pinch black pepper
Preheat oven to 425°F (220°C). Pat chicken thighs dry and season with salt, pepper, and thyme.
Sear chicken thighs skin-side down in a hot ovenproof pan without added oil, 5–6 minutes, to render some fat and crisp skin. Flip and transfer to oven.
Roast chicken 18–22 minutes until internal temp reaches 165°F (74°C). Remove and tent to rest.
While chicken roasts, place shredded cabbage and garlic in a large skillet with a splash of water, cover and braise 8–10 minutes until tender, adding lemon wedges and pan drippings from the chicken for flavor.
Serve chicken thighs over braised cabbage with a squeeze of lemon.
This recipe hasn't been Chef Tested yet.
Be the first to try it and leave a review to help the community!
Comments (0)
Please sign in to join the discussion.
Be the first to leave a comment!