Careme

Ingredients

• Boneless skinless chicken thighs about 1 lb $6.99
• Organic green cabbage 1/2 small head, about 12 oz, cut into wedges $1.99
• Organic loose carrots 3 medium, sliced on the bias $1.49
• Yellow onion 1 medium, cut into wedges $1.49
• Organic thyme 1 tablespoon leaves $2.99
• Organic parsley 2 tablespoons chopped $2.19
• Lemon 1/2 lemon $0.99
• Olive oil 2 tablespoons pantry
• Dijon mustard 1 tablespoon pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Prep the oven to 425°F. Pat dry 1 lb Pine Manor Boneless Skinless Chicken Thighs ($6.99). Cut 1/2 small head Organic Green Cabbage ($1.99) into wedges, slice 3 medium Organic Loose Carrots ($1.49) on the bias, and cut 1 medium Yellow Onion ($1.49) into wedges. Strip 1 tablespoon Organic Thyme ($2.99) and chop 2 tablespoons Organic Italian Parsley ($2.19).
2. On a sheet pan, toss the cabbage, carrots, and onion with 1 tablespoon olive oil, 1/2 teaspoon salt, and several grinds of black pepper. Spread them out so the edges can roast rather than steam.
3. Rub the 1 lb chicken thighs with 1 tablespoon olive oil, 1 tablespoon Dijon mustard, the 1 tablespoon thyme leaves, 1/2 teaspoon salt, and black pepper. Nestle the chicken among the vegetables.
4. Roast at 425°F for 28 to 32 minutes, flipping the vegetables once halfway through, until the chicken is cooked through and the vegetables are browned at the edges.
5. Squeeze over the juice from 1/2 Lemon ($0.99) and scatter with the 2 tablespoons chopped parsley. Taste a piece of cabbage and add a pinch more salt if needed.
6. Serve the roasted chicken thighs with the cabbage, carrots, and onion spooned alongside, making sure to drizzle over any mustardy pan juices from the sheet pan.