Sheet-Pan Roast Chicken and Mustard-Glazed Cabbage

cooking.nytimes.com

This hearty one-pan meal is inspired by the classic combination of sausage and sauerkraut, but with chicken in place of pork and fresh cabbage instead of fermented. Cabbage slices are brushed with a simple mustard vinaigrette, then roasted underneath chicken thighs that have been seasoned with cumin and coriander. In the heat of the oven, the chicken crisps, the cabbage softens and the red onion becomes jammy and sweet. Serve with crusty bread and additional mustard on the side. This hearty one-pan meal is inspired by the classic combination of sausage and sauerkraut, but with chicken in place of pork and fresh cabbage instead of fermented. Cabbage slices are brushed with a simple mustard vinaigrette, then roasted underneath chicken thighs that have been seasoned with cumin and coriander. In the heat of the oven, the chicken crisps, the cabbage softens and the red onion becomes jammy and sweet. Serve with crusty bread and additional mustard on the side.

½ cup olive oil, plus more for brushing and drizzling

2 tablespoons stone-ground coarse mustard, plus more for serving

4 garlic cloves, minced

4 teaspoons apple cider vinegar

4 teaspoons cumin seeds

Kosher salt and black pepper

1 medium head green cabbage (about 2 ½ pounds)

2 medium red onions, peeled, then cut into ½-inch rounds

¼ cup drained capers

1 ½ teaspoons ground coriander

1 teaspoon ground cumin

6 bone-in, skin-in chicken thighs (about 3 pounds total)

Torn fresh parsley, dill or arugula sprigs, for garnish

Directions at cooking.nytimes.com

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