Careme

Ingredients

• Bone-in chicken thighs 1 pack, about 1.5-2 lb $6.99
• Green cabbage 1/2 head $1.99
• Organic carrot bunch 1 bunch $2.99
• Yellow potato 3 medium $1.69
• Yellow onion 1 medium $1.99
• Cilantro bunch 1 bunch $1.59
• Lime 2 $0.59
• Olive oil 3 tbsp pantry
• Ground cumin 1 tsp pantry
• Chili flakes or chili powder 1/2 tsp pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Prep 1 pack bone-in chicken thighs ($6.99) by patting dry and seasoning with 1 tablespoon olive oil, 1 teaspoon ground cumin, 1/2 teaspoon chili flakes or chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let sit while you prep the vegetables.
2. Heat the oven to 425°F. Slice 1/2 head green cabbage ($1.99) into thick wedges or wide strips, peel and cut 1 bunch carrots ($2.99) into 2-inch pieces, cut 3 medium yellow potatoes ($1.69) into wedges, and slice 1 medium yellow onion ($1.99) into thick slices.
3. Toss the cabbage, carrots, potatoes, and onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a sheet pan or large roasting dish. Spread them out well so they roast instead of steam.
4. Arrange the seasoned chicken thighs on top of the vegetables. Roast at 425°F for 30 to 35 minutes, stirring the vegetables once halfway through, until the chicken is browned and cooked through and the potatoes are tender.
5. While the chicken roasts, finely chop 1 bunch cilantro ($1.59). Zest and juice 1 lime ($0.59) and juice the second lime ($0.59). Stir the cilantro with the lime zest, 2 tablespoons lime juice, 1 tablespoon olive oil, and a pinch of salt to make a quick drizzle.
6. Rest the roasted chicken and vegetables for 5 minutes. Spoon the cilantro-lime drizzle over the chicken and vegetables just before serving. Serve hot with extra lime wedges if you like.
7. Wine pairing: pour Sauvignon Blanc for the herbal citrus lift, or a dry Rosé for a fruitier, flexible match.