Careme

Ingredients

• Boneless skinless chicken thighs 1 pack, about 1 lb $6.49
• Organic carrot bag, 16 OZ 8 oz $1.69
• Organic green cabbage 1/2 small head or about 10 oz $1.10
• Navel oranges 2 $1.99
• Green onion 2 stalks $1.39
• Lime 1 $0.59
• Organic garlic, 3 CT 2 cloves $2.89
• Organic thyme bunch 1 tsp leaves $1.99
• Olive oil 2 tbsp pantry
• Honey or brown sugar 1 tbsp pantry
• Salt and black pepper to taste pantry

Instructions

1. Prep 1 pack boneless skinless chicken thighs (about 1 pound, $6.49) by patting dry and seasoning with 1 teaspoon salt, 1/2 teaspoon black pepper, 2 grated garlic cloves from 1 package organic garlic ($2.89), and 1 teaspoon thyme leaves from 1 organic thyme bunch ($1.99). Let sit while you prep the vegetables.
2. Heat the oven to 425°F. Peel and cut 8 ounces organic carrots from 1 organic carrot bag, 16 ounces ($1.69) into sticks. Toss the carrots with 1 tablespoon olive oil, 1/2 teaspoon salt, and a little pepper on a sheet pan.
3. Roast the 8 ounces carrots at 425°F for 10 minutes before adding the chicken so both finish together.
4. While the carrots get started, shred 1/2 small head organic green cabbage, about 10 ounces, from 1 cabbage ($1.10). Thinly slice 2 green onions from 1 bunch ($1.39). Zest and juice 1 navel orange and segment the second navel orange from 2 total oranges ($1.99 each). Juice 1 lime ($0.59).
5. Make the slaw by tossing the 10 ounces shredded cabbage and sliced green onions with the juice of 1 lime, the segments from 1 orange, 1 tablespoon olive oil, and a pinch of salt. Set aside so it softens slightly.
6. In a large oven-safe skillet, heat 1 tablespoon olive oil over medium-high. Sear the seasoned 1 pound chicken thighs for 3 to 4 minutes on the first side until browned. Flip and cook 2 minutes more.
7. Stir together the zest and juice of 1 orange, 1 tablespoon honey or brown sugar, and 2 tablespoons water. Pour the orange glaze around the chicken in the skillet.
8. Move the skillet chicken and the sheet pan carrots into the 425°F oven. Roast the chicken for 10 to 12 minutes, until the thickest pieces reach 165°F, and continue roasting the carrots until tender and caramelized, about 20 to 22 minutes total.
9. Rest the chicken 5 minutes. If needed, return the skillet to the stove for 1 minute to reduce the orange glaze to a syrupy spoonable sauce.
10. Serve the 1 pound orange-thyme chicken over the roasted 8 ounces carrots with the orange-cabbage slaw on the side. Spoon the reduced glaze over the chicken just before serving.