Sheet-Pan Chicken with Cabbage and Apples
Chicken cabbage apples make a practical sheet-pan dinner with mustard, thyme and a small amount of maple syrup. Adding the apples partway through cooking keeps them in recognizable wedges while the chicken and cabbage finish.
Equipment
- 1 Large rimmed sheet pan and instant-read thermometer
Ingredients
- 1 1/2 lb boneless skinless chicken thighs 680 g
- 1/2 small green cabbage 450 g; cut into 1-inch wedges with core attached
- 2 firm apples cored and cut into thick wedges
- 1 red onion cut into wedges
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp dried thyme
- 3/4 tsp fine salt
- 1/4 tsp black pepper
Instructions
- Heat the oven to 425°F (220°C). Whisk oil, mustard, maple syrup, vinegar, thyme, salt and pepper. Reserve 1 tablespoon in a clean bowl before the mixture touches raw chicken.
- Toss cabbage and onion with part of the dressing and arrange on a rimmed sheet pan. Coat chicken thighs with the rest. Place chicken in open spaces, not on a thick pile of vegetables.
- Roast 15 minutes, then add apple wedges and turn any browning cabbage pieces. Roast 15–20 minutes more until chicken reaches 165°F (74°C) in its thickest part and the cabbage core is tender.
- If the vegetables need more time, move cooked chicken to a clean plate and continue roasting the tray for several minutes. Drizzle with the clean reserved dressing and serve.
Notes
Cooking and cooling times are estimates. Use the written texture and temperature cues. AI illustrations are not photographs from a kitchen test. No verified nutrition totals or ratings are claimed.