Crispy Chicken and Potatoes with Cabbage Slaw
A delicious combination of crispy roasted chicken thighs and potatoes served with a fresh, crunchy cabbage slaw. The dish features aromatic cumin-spiced chicken and potatoes paired with a tangy-sweet cabbage slaw dressed with mint and jalapeño.
Ingredients
- •¼ cup olive oil
- •1 tablespoon ground cumin
- •1¾ teaspoons kosher salt
- •1¾ teaspoons black pepper
- •12 ounces baby Yukon Gold potatoes
- •8 pieces chicken thighs
- •2½ cups red cabbage
- •½ cup red onion
- •¼ cup mint
- •1½ tablespoons jalapeño
- •2 tablespoons white wine vinegar
- •½ teaspoon honey
Cooking Instructions
- 1.
Place a rack in top third of oven; preheat to 425°F. 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.
10 min
- 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 165°F, 30-35 minutes.
35 min
- 3.
Meanwhile, toss cabbage, onion, mint, and jalapeño 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.
10 min
- 4.
If desired, reserve 4 chicken thighs and 1/2 cup slaw for "Nextover" Chicken Tacos with Quick Refried Beans.
2 min
- 5.
Divide remaining 4 chicken thighs, potatoes, and slaw among plates.
3 min
- 6.
Chicken and slaw can be made 2 days ahead; cover and chill.
