Crispy Chicken And Potatoes With Cabbage Slaw

Name: Crispy Chicken And Potatoes With Cabbage Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons olive oil, divided; 1 tablespoon plus 1 1/4 teaspoons ground cumin, divided; 1 3/4 teaspoons kosher salt, divided; 1 3/4 teaspoons freshly ground black pepper, divided; 12 ounces baby Yukon Gold potatoes, halved (about 2 cups); 8 bone-in, skin-on chicken thighs (about 2 pounds), trimmed of excess skin and fat, patted dry; 2 1/2 cups very thinly sliced red cabbage (from about 1/4 medium cabbage); 1/2 cup very thinly sliced red onion (about 1/4 onion); 1/4 cup chopped mint; 1-2 tablespoons very thinly sliced jalapeno; 2 tablespoons white wine vinegar; 1/2 teaspoon honey

Servings: persons

1/4 cup plus 2 tablespoons olive oil, divided
1 tablespoon plus 1 1/4 teaspoons ground cumin, divided
1 3/4 teaspoons kosher salt, divided
1 3/4 teaspoons freshly ground black pepper, divided
12 ounces baby Yukon Gold potatoes, halved (about 2 cups)
8 bone-in, skin-on chicken thighs (about 2 pounds), trimmed of excess skin and fat, patted dry
2 1/2 cups very thinly sliced red cabbage (from about 1/4 medium cabbage)
1/2 cup very thinly sliced red onion (about 1/4 onion)
1/4 cup chopped mint
1-2 tablespoons very thinly sliced jalapeno
2 tablespoons white wine vinegar
1/2 teaspoon honey

1
Place a rack in top third of oven; preheat to 425u00b0F. Mix 1/4 cup oil, 1 Tbsp. plus 1 tsp. cumin, 1 1/2 tsp. salt, and 1 1/2 tsp. pepper in a large bowl. Add potatoes and toss to coat. Arrange potatoes on a rimmed baking sheet. Add chicken to bowl and toss to coat. Arrange skin side up on baking sheet in between potatoes.
2
Roast chicken and potatoes, tossing potatoes halfway through, until potatoes are crispy, chicken skin is browned, and an instant-read thermometer inserted near bone registers 165u00b0F, 30-35 minutes.
3
Meanwhile, toss cabbage, onion, mint, and jalapeno in a large bowl. Cook vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 tsp. cumin in a small saucepan over medium heat until warmed through. Pour hot dressing over cabbage mixture and toss to coat. Let sit until ready to use.
4
If desired, reserve 4 chicken thighs and 1/2 cup slaw for
5
.
6
Divide remaining 4 chicken thighs, potatoes, and slaw among plates.
7
Chicken and slaw can be made 2 days ahead; cover and chill.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup plus 2 tablespoons olive oil, divided, 1 tablespoon plus 1 1/4 teaspoons ground cumin, divided, 1 3/4 teaspoons kosher salt, divided, 1 3/4 teaspoons freshly ground black pepper, divided, and more.

Yes, Crispy Chicken And Potatoes With Cabbage Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!