- 6 Chicken Thighs (Bone-In & Skin-On)
- 2 cups, shredded Green Cabbage
- 1 large, sliced Onion
- 2 Tablespoons Olive Oil
- 3 teaspoons Sea Salt
- 1.5 teaspoons Ground Black Pepper
- 3 teaspoons Garlic Powder
- 3 teaspoons Herb de Provence or Thyme
- 0.25 cup Low Sodium Chicken Stock
- 2 sliced Lemons
- 1 Tablespoon, chopped Fresh Curly Parsley
A one skillet roasted lemon chicken and cabbage dish that is quick and easy to make!
Most of my conversations and thoughts are consumed with food, which I love!
When developing recipes, I always want to make sure that my dishes are approachable.
I want the working woman and man to be inspired to make a great meal at the end of a busy day!
Who doesn’t love the idea of a ‘one-pot’ or ‘one-skillet’ dish? Less to clean up and less intimidating!
With that being said, this one skillet roasted chicken with cabbage is so easy, has so much flavor and (as most of my recipes) is customizable!
You can also add cubed potato to the skillet or other vegetables like carrots or turnips.
Preheat Your Oven to 375°F
Prep The Chicken Thighs
I buy bone-in and skin-on chicken thighs.
As I do not care for the skin, I removed it myself with a sharp knife and trimmed off any excess fat.
You can leave the skin on if you like.
Next, season the chicken liberally with salt, pepper, garlic powder and herb de provence or dried thyme on both sides.
About 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of herb de provence/dried thyme per chicken thigh.
Brown The Chicken
On your stove top, heat up your oven safe skillet (I use my cast iron skillet) with 2 tablespoons of olive oil.
Brown the chicken thighs on medium-high heat for 2-3 minutes on each side.
Once the chicken is browned, transfer the chicken to a plate.
Next, add the cabbage and onion to the skillet and 1/4 cup of chicken broth.
Nestle the chicken back into the skillet and add a few slices of lemon.