Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1/2 medium head (500g) red cabbage, cut into 1-inch chunks
  • 2 medium (1 lb) sweet potatoes, peeled and diced into 3/4-inch cubes
  • 1 medium (110g) red onion, cut into thick wedges
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp apple cider vinegar

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the diced sweet potatoes, red cabbage chunks, and red onion with 2 tablespoons of olive oil and half of the seasoning blend (garlic powder, smoked paprika, salt, and pepper).
  3. Pat the chicken thighs completely dry with paper towels. Rub the remaining 1 tablespoon of olive oil and the rest of the seasoning blend directly onto the skin and undersides of the chicken.
  4. Spread the seasoned vegetables across the baking sheet in a single layer, leaving small gaps between them for airflow. Place the chicken thighs skin-side up on top of the vegetables or in the gaps, ensuring they do not touch.
  5. Roast in the oven for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and charred.
  6. Remove from the oven and drizzle with apple cider vinegar before serving.