Crispy Chicken and Potatoes with Red Cabbage Slaw

#cook90 dinner chicken cabbage potato healthy wheat/gluten-free roast

David Tamarkin

Serves 4, or 2 with leftovers

Source

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 jalapeño

2 tablespoons white wine vinegar

1/2 teaspoon honey

Method

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.

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.

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.

If desired, reserve 4 chicken thighs and 1/2 cup slaw for "Nextover" Chicken Tacos with Quick Refried Beans.

Divide remaining 4 chicken thighs, potatoes, and slaw among plates.

Chicken and slaw can be made 2 days ahead; cover and chill.