Crispy Chicken And Potatoes With Cabbage Slaw
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
56
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Ground Cumin (divided)1.75 tsps
Kosher Salt (divided)1.75 tsps
Ground Black Pepper (freshly, divided)1 cup
Mint (chopped)2 tbsps
White Wine Vinegar1 tsp
HoneyDirections:
1
Place a rack in top third of oven; preheat to 425°F
2
Mix 1/4 cup oil, 1 Tbsp
3
Plus 1 tsp
4
Cumin, 1 1/2 tsp
5
Salt, and 1 1/2 tsp
6
Pepper in a large bowl
7
Add potatoes and toss to coat
8
Arrange potatoes on a rimmed baking sheet
9
Add chicken to bowl and toss to coat
10
Arrange skin side up on baking sheet in between potatoes
11
Roast chicken and potatoes, tossing potatoes halfway through, until potatoes are crispy, chicken skin is browned, and an instant-read thermometer inserted near bone registers 165°F, 30–35 minutes
12
Meanwhile, toss cabbage, onion, mint, and jalapeño in a large bowl
13
Cook vinegar, honey, and remaining 2 Tbsp
14
Oil, 1/4 tsp
15
Salt, 1/4 tsp
16
Pepper, and 1/4 tsp
17
Cumin in a small saucepan over medium heat until warmed through
18
Pour hot dressing over cabbage mixture and toss to coat
19
Let sit until ready to use
20
If desired, reserve 4 chicken thighs and 1/2 cup slaw for "Nextover" Chicken Tacos with Quick Refried Beans
21
Divide remaining 4 chicken thighs, potatoes, and slaw among plates
22
Place a rack in top third of oven; preheat to 425°F
23
Mix 1/4 cup oil, 1 Tbsp
24
Plus 1 tsp
25
Cumin, 1 1/2 tsp
26
Salt, and 1 1/2 tsp
27
Pepper in a large bowl
28
Add potatoes and toss to coat
29
Arrange potatoes on a rimmed baking sheet
30
Add chicken to bowl and toss to coat
31
Arrange skin side up on baking sheet in between potatoes
32
Roast chicken and potatoes, tossing potatoes halfway through, until potatoes are crispy, chicken skin is browned, and an instant-read thermometer inserted near bone registers 165°F, 30–35 minutes
33
Meanwhile, toss cabbage, onion, mint, and jalapeño in a large bowl
34
Cook vinegar, honey, and remaining 2 Tbsp
35
Oil, 1/4 tsp
36
Salt, 1/4 tsp
37
Pepper, and 1/4 tsp
38
Cumin in a small saucepan over medium heat until warmed through
39
Pour hot dressing over cabbage mixture and toss to coat
40
Let sit until ready to use
41
If desired, reserve 4 chicken thighs and 1/2 cup slaw for "Nextover" Chicken Tacos with Quick Refried Beans
42
Divide remaining 4 chicken thighs, potatoes, and slaw among plates
43
Do Ahead Chicken and slaw can be made 2 days ahead; cover and chill
44
Chicken and slaw can be made 2 days ahead; cover and chill