Lemon-Herb Roasted Chicken Thighs with Spring Potatoes and Cabbage
A spring-ready sheet-pan supper with juicy lemon-herb chicken thighs, roasted Kentucky-season vegetables, and plenty of golden edges. It leans on March-friendly produce like carrots, cabbage, potatoes, and citrus for maximum freshness and value.
Back to full listIngredients
- Pine Manor Organic Bone-in Chicken Thighs 1 package, about 1.5 lb $6.99
- Organic Red Potato 12 oz, halved $2.49
- Organic Loose Carrots 3 medium, cut into sticks $1.49
- Organic Green Cabbage 1/2 small head, cut into wedges $1.10
- Organic Lemon Bag 1 lemon $5.54
- Organic Garlic, 3 CT 2 cloves $2.89
- Organic Rosemary 1 tsp chopped $2.99
- Organic Thyme 1 tsp chopped $2.99
- Sweet Onion 1/2, sliced $1.43
- Italian Parsley Bunch 2 tbsp chopped $1.29
- Olive oil, salt, black pepper pantry
Instructions
- Heat oven to 425°F.
- Arrange chicken, potatoes, carrots, cabbage, and onion on a sheet pan.
- Mix olive oil, lemon zest and juice, garlic, rosemary, thyme, salt, and pepper.
- Rub mixture over chicken and vegetables.
- Roast 35 to 40 minutes until chicken is cooked through and vegetables are browned.
- Rest 5 minutes, finish with parsley, and serve.
Cook time: 45 minutes
Estimated cost: $14-18
Health notes: High-protein, fiber-rich, balanced comfort meal
Drink pairing: Sauvignon Blanc or light Pinot Noir