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Chicken

Sheet-Pan Chicken Thighs with Red Cabbage & Sweet Potatoes

These chicken thighs with sweet potatoes and cabbage are a delicious and easy meal to prepare. The beauty of this dish lies in its simplicity—everything cooks together on one sheet pan, making cleanup a breeze. As the ingredients roast together, the chicken juices meld with the vegetables, creating a savory dinner for when you want something comforting and healthy.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 6 tablespoons extra-virgin olive oil, divided
  • ¼ cup lemon juice
  • 3 tablespoons chopped fresh dill, plus more for garnish
  • 2 cloves garlic, grated
  • 1½ teaspoons dijon mustard
  • ¼ teaspoon ground pepper
  • 4 (6-ounce) bone-in, skin-on chicken thighs
  • 1 small head red cabbage (2 pounds), outer leaves removed
  • 3 cups cubed sweet potatoes (1-inch)
  • ¾ teaspoon salt, divided
  • 1 (5.3-ounce) container whole-milk plain strained (greek-style) yogurt

Directions

  1. Preheat oven to 450°F with rack in lower third position. Whisk ¼ cup each oil and lemon juice, 1 tablespoon dill, the grated garlic, 1½ teaspoons mustard and ¼ teaspoon pepper in a medium bowl until combined. Set aside ¼ cup of the mixture in a small bowl. Add 4 chicken thighs to the medium bowl with the oil-lemon mixture and turn to coat; let stand for 15 minutes while the oven preheats.
  2. While the chicken marinates, cut cabbage into 8 wedges, keeping the core intact. Place the cabbage wedges and 3 cups sweet potatoes on a large rimmed baking sheet. Drizzle with the remaining 2 tablespoons oil; toss to coat. Arrange the cabbage wedges, cut-side down, and the sweet potatoes in an even layer. Place the chicken, skin-side up, in the corners of the baking sheet, resting on top of the sweet potatoes if necessary; sprinkle with ¼ teaspoon salt.
  3. Roast until the cabbage is tender and browned in spots and an instant-read thermometer inserted into the thickest portion of chicken registers at least 165°F, about 40 minutes, flipping cabbage halfway through. Sprinkle ¼ teaspoon salt over the cabbage and sweet potatoes; toss to coat.
  4. Meanwhile, stir yogurt and the remaining 2 tablespoons dill and ¼ teaspoon salt into the reserved oil-lemon mixture (if necessary, stir in water, 1 teaspoon at a time, to reach a thick drizzling consistency). Divide the chicken and vegetables among 4 plates; drizzle with the yogurt mixture. Garnish with additional dill, if desired.