A simple, nourishing, and utterly delightful solution with juicy chicken, tender cabbage, and a medley of robust flavors all cooked in one pan.
Ingredients
Scale:
4-6 pieces Chicken thighs (bone-in, skin-on)
1 medium head Cabbage (green, sliced)
4 cloves Garlic (minced)
2 tablespoons Olive oil
1 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Smoked paprika
1 cup Chicken broth
2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C). This ensures that your chicken cooks evenly and gets that perfect crisp skin.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for about 5-7 minutes, or until the skin is golden brown and crispy.
Carefully flip the chicken and add the minced garlic to the pan. Cook for another minute until fragrant.
Add the sliced cabbage around the chicken, sprinkling it with salt, pepper, and smoked paprika. Stir to combine, allowing the cabbage to soak up some of the chicken juices.
Pour in the chicken broth, bringing the mixture to a gentle simmer.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the cabbage is tender.
Remove the skillet from the oven, garnish with fresh parsley, and serve hot.
