Careme

Location: Bellevue (888 116th Ave NE)

Sheet-Pan Citrus Chicken with Roasted Cabbage & Carrots

A bright, early-spring sheet-pan dinner that leans into Washington seasonality: juicy chicken thighs roasted over sweet cabbage and carrots, finished with a fresh orange-cilantro relish for a punchy citrus lift.

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Ingredients

  • 365 by Whole Foods Market Boneless Skinless Chicken Thighs 1 pack (about 16 oz) $6.49
  • Organic Green Cabbage 1/2 medium head $1.10
  • Organic Carrot Bag, 16 OZ 1/2 bag (about 8 oz) $1.69
  • Yellow Onion 1 medium $1.49
  • Orange 1 navel orange $1.99
  • Cilantro Bunch 1/2 bunch $0.99
  • Lime 1 $0.59
  • Organic Garlic, 3 CT 2 cloves $2.89
  • Pantry: olive oil, kosher salt, black pepper, smoked paprika as needed $0

Instructions

  1. Prep the oven to 425°F. Trim 1 pack boneless skinless chicken thighs ($6.49) if needed and pat dry. Cut 1/2 medium Organic Green Cabbage ($1.10 full price; use about half) into thick wedges or rough chunks, peel and cut about 8 ounces carrots from 1/2 bag Organic Carrot Bag ($1.69) into sticks, and slice 1 medium Yellow Onion ($1.49) into wedges. Mince 2 cloves Organic Garlic from the 3-count pack ($2.89).
  2. Toss the cabbage, carrots, onion, and half the minced garlic with 1 1/2 tablespoons olive oil, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika on a sheet pan. Spread out evenly.
  3. Rub the chicken thighs with 1 tablespoon olive oil, the remaining garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and another 1/2 teaspoon smoked paprika. Nestle the chicken over the vegetables.
  4. Roast the chicken and vegetables at 425°F for 28 to 32 minutes, stirring the vegetables once around the 18-minute mark, until the chicken is browned and cooked through to 165°F.
  5. While the chicken roasts, make the relish: zest a little of 1 navel orange ($1.99), then peel and dice the orange. Chop 1/2 bunch Cilantro Bunch ($0.99) and mix with the diced orange, 1 tablespoon lime juice from 1 Lime ($0.59), a pinch of salt, and 1 teaspoon olive oil.
  6. Rest the roasted chicken for 5 minutes. Spoon the cabbage, carrots, and onions onto plates, top with the chicken, and finish with the orange-cilantro relish and any pan juices.
  7. Serve hot. Wine pairing: Sauvignon Blanc highlights the citrus and herbal finish, while Pinot Noir gives a soft red-fruit contrast without fighting the cabbage.

Cook time: 40 minutes

Estimated cost: $16-20

Health notes: About 520-620 calories per serving. High in protein, rich in vitamin C from cabbage and orange, and packed with fiber from carrots and cabbage. Remove excess chicken fat after roasting if you want to lighten it further.

Drink pairing: Great with Sauvignon Blanc for its citrusy snap, or Pinot Noir if you want a lighter red that won’t overpower the orange-cabbage flavors.

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Planned by Careme.