Careme

Ingredients

• Simple Truth Boneless Skinless Chicken Thighs 1 pound $4.49
• Kroger® Russet Potatoes 3 medium potatoes $2.69
• Carrots 3 medium carrots $1.29
• Green Cabbage 1/2 small head, about 3/4 pound, cut into wedges $0.99
• Jumbo Yellow Onions 1/2 medium onion, cut into wedges $0.99
• Garlic 3 cloves, smashed $0.69
• Simple Truth Organic® Thyme 1 teaspoon leaves $2.49
• Simple Truth Organic® Fresh Lemons Bag 1/2 lemon $5.99
• Pantry Dijon mustard 1 tablespoon
• Pantry olive oil 2 tablespoons
• Pantry kosher salt to taste
• Pantry black pepper to taste
• Pantry smoked paprika 1/2 teaspoon

Instructions

1. Heat the oven to 425°F. Pat dry 1 pound boneless skinless chicken thighs and season them with 1 teaspoon kosher salt, black pepper, and 1/2 teaspoon smoked paprika.
2. Peel 3 medium carrots and cut them on a diagonal into 2-inch pieces. Cut 3 medium russet potatoes into 1-inch chunks. Cut 1/2 small head green cabbage into thick wedges, keeping the core attached so the wedges hold together. Cut 1/2 medium yellow onion into wedges and smash 3 garlic cloves.
3. In a large bowl, toss the potatoes, carrots, cabbage wedges, onion wedges, and smashed garlic with 1 1/2 tablespoons olive oil, 1 teaspoon thyme leaves, 1/2 teaspoon salt, and black pepper. Spread the vegetables on a sheet pan or large ovenproof skillet so they have space to roast.
4. Roast the vegetables for 15 minutes to get a head start.
5. Meanwhile, stir together 1 tablespoon Dijon mustard, the juice from 1/2 lemon, and the remaining 1/2 tablespoon olive oil. Rub this mixture over the seasoned 1 pound chicken thighs.
6. After the vegetables have roasted 15 minutes, remove the pan from the oven and tuck the chicken thighs among the vegetables. Return the pan to the oven and roast 18 to 22 minutes more, until the chicken is cooked through and the potatoes are tender and browned.
7. If you want deeper color, switch the oven to broil for 1 to 2 minutes at the end, watching closely so the mustard glaze does not burn.
8. Rest the pan for 5 minutes. Taste the vegetables and season with a little more salt, black pepper, or a squeeze of lemon if needed.
9. Plate by laying a cabbage wedge slightly off-center, spooning the potatoes, carrots, and onion alongside, and placing the glazed chicken on top. Drizzle any pan juices over everything for shine and finish with a few thyme leaves if you have extra.