Sheet Pan Maple-Mustard Chicken Thighs and Red Cabbage

Step 1

1 Position the rack in the middle of the oven and preheat to 450 degrees

Step 2

2 In a small bowl, mix the mustard, 1 tablespoon of the maple syrup and 1/4 teaspoon of the pepper

Step 3

3 Place the chicken on a large, rimmed baking sheet and pat dry with paper towels

Step 4

4 Drizzle the mustard mixture over both sides of the chicken and rub some under the skin

Step 5

5 With the chicken skin-side up, place the sheet pan in the oven and roast about 20 minutes, until the skin has begun to crisp a bit

Step 6

6 Remove the baking sheet from the oven and reduce the oven temperature to 375 degrees

Step 7

7 Transfer the chicken to a plate and discard any accumulated fat

Step 8

8 In a large bowl, toss the cabbage, onion, 4 tablespoons of the vinegar, the oil, the remaining 2 tablespoons of maple syrup, caraway seeds, salt and the remaining 1/4 teaspoon pepper

Step 9

9 Transfer the cabbage mixture to the baking sheet, spreading it evenly, and return the chicken, skin-side up, to the sheet, nestling it in the cabbage

Step 10

10 Roast 20 to 25 minutes, until the cabbage softens, and the chicken is crispy on top and registers 170 degrees on an instant-read thermometer

Step 11

11 If the chicken is done before the cabbage, transfer it to a plate and cover with foil

Step 12

12 Return the cabbage to the oven until it reaches desired tenderness

Step 13

13 Drizzle the cabbage with the remaining tablespoon vinegar and season with additional salt, if desired