Sheet Pan Chicken

Cook Time
45 mins
 

Ingredients
 3 Tbsp. oil, such as olive or coconut, melted
 4 skin-on, bone-in chicken thighs
 1 tsp. salt
 Pepper to taste
 1 small head cabbage, between 1 to 2 lbs, cut into wedges
 1 cup red onion wedges
 1 Granny Smith apple, cut into wedges
 1 cup canned coconut milk
 1 tsp. mustard powder
 1 tsp. mustard seeds
 Fresh chopped parsley for garnish

Instructions
1. Preheat oven to 425 degrees F/218 degrees C.
2. Drizzle 1 tablespoon oil over a rimmed sheet pan.
3. Season with 1/2 teaspoon salt and pepper to taste, then drizzle with another 1
tablespoon of oil.
4. Evenly space chicken thighs on prepared pan.
5. Roast chicken for 15 minutes.
6. Remove pan from oven and nestle cabbage, red onion and apple wedges all around the
chicken.
7. Season cabbage, red onion and apple wedges with remaining 1/2 teaspoon salt and
pepper to taste, then drizzle with remaining MORE oil.
8. Return sheet pan to oven and roast for another 20 minutes, until chicken is golden and
cooked through.
9. Meanwhile, in a small bowl add coconut milk, mustard powder and a pinch of salt and
pepper, whisk to combine.
10. Remove pan from oven, give vegetables a quick toss to ensure even browning.
11. Pour coconut milk mixture over cabbage, red onion and apples only, then
sprinkle with mustard seeds.
12. Return sheet pan to oven and roast for 10 minutes, until coconut milk mixture
has reduced and edges of cabbage wedges have browned.