This one-pan dinner is pure weeknight comfort: golden, juicy chicken thighs roasted right on top of tender cabbage and sweet carrots, with the roasting bag doing all the work. The vegetables soak up every drop of savory juice, and the chicken skin turns beautifully crisp. It is simple, hearty, and made for a busy evening when you still want a homemade meal.
Ingredients
- Chicken thighs (about 6-8)
- Salt, dried garlic, and favorite spices
- Squeeze of lemon juice
- 1 carrot, julienned
- 1/2 head cabbage, shredded
- Oven roasting bag
Instructions
- Marinate the thighs in spices and lemon juice for 15 minutes.
- Shred the cabbage and carrot, salt, and scrunch by hand.
- Place the vegetables in a roasting bag, lay the chicken on top, and seal. Do not pierce the bag — this keeps everything juicy!
- Roast at 180°C (350°F) for about 1 hour 30 minutes.
Tips
- Let the chicken rest for 5 to 10 minutes before slicing so the juices stay in the meat.
- Scrunching the salted cabbage by hand softens it and helps it cook down into a silky, flavorful bed.
- If you love easy chicken dinners, try our Bacon-Wrapped Chicken and Potato Bake next, or the cozy Classic Homemade Chicken Noodle Soup. Browse more ideas at Allrecipes and find roasting guidance at Serious Eats.
Nutrition: per 100 g: 198 kcal, protein 2 g, fat 18 g, carbs 6 g.