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Lunch recipe · from the recipe book

Sheet-Pan Chicken Thigh and Charred Cabbage Salad

Juicy paprika-garlic chicken thighs and caramelized cabbage wedges tossed warm with roasted red potatoes, sweet peppers and a bright parsley-dill vinaigrette.

Sheet-Pan Chicken Thigh and Charred Cabbage Salad

Ingredients

  • 1¼ lb600 gChicken thighs, boneless skinlesstrimmed
  • 8½ cups shredded600 gGreen cabbagecut into 1-inch wedges, core left on
  • 2½ small450 gRed potatoescut into 3/4-inch chunks
  • 2 medium240 gRed bell peppercut into strips
  • 1 medium110 gRed onioncut into thin wedges
  • ¼ cup55 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 1 tsp3 gGarlic powder
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper
  • ½ cup chopped30 gFresh parsleyfinely chopped
  • 1 cup sprigs10 gFresh dillfinely chopped
  • 2 cloves6 gGarlicminced
  • 2 tbsp30 gApple cider vinegar
  • 2 tsp10 gYellow mustard
  • 1½ tsp10 gHoney
  • ¼ cup30 gPumpkin seeds (pepitas)

Steps

  1. Preheat the oven to 425°F (220°C) and line two large sheet pans with parchment.
  2. Prepare the vegetables first: cut the cabbage into wedges, the red potatoes into chunks, the red bell pepper into strips and the red onion into wedges.
  3. In a large bowl, toss the chicken thighs with one quarter of the olive oil, the paprika, the garlic powder, half of the salt and half of the black pepper.
  4. On the first sheet pan, toss the red potatoes and red onion with another quarter of the olive oil and a quarter of the salt; lay the chicken thighs among them.
  5. On the second sheet pan, arrange the cabbage wedges and red bell pepper, then brush with the third quarter of the olive oil and sprinkle with the remaining quarter of the salt.
  6. Roast both pans for 25 to 30 minutes, flipping the cabbage halfway, until the cabbage edges char, the potatoes are tender and the chicken reaches 165°F (74°C) in the thickest part.
  7. While the pans roast, make the herb vinaigrette: whisk the cider vinegar, mustard, honey, minced garlic, parsley, dill, the remaining black pepper and the final quarter of the olive oil.
  8. Toast the pumpkin seeds on a corner of the cabbage pan for the last 5 minutes of roasting, until they puff and pop.
  9. Rest the chicken 5 minutes, then slice it; chop the cabbage wedges into bite-size pieces, discarding the tough core.
  10. Toss the warm cabbage, red bell pepper, potatoes, red onion and chicken with the herb vinaigrette, divide among four plates and scatter with the pumpkin seeds.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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