Fried chicken thighs with carrots, cabbage and onions are delicious and easy to prepare – InForum

After an unusually warm October, cooler days are upon us, and it’s time to turn on the oven and toast. This chicken steak dinner with carrots, cabbage, and onions is an easy and affordable option that’s full of aroma and flavor.

I love a good skillet dinner and this one is no exception. Paper plate dinners are usually easier to prepare and even easier to clean, especially if you line the entire baking sheet with aluminum foil. This recipe features rubbing chicken thighs with a mixture of warm, roasted spices on top of a bed of green cabbage, yellow onions, and baby carrots.

Chicken thighs are a staple in my freezer, have great flavor and are usually more affordable than other cuts of meat. I prefer thighs with bone in and skin on, which helps build maximum flavor when roasting. This recipe calls for eight drumsticks, which is roughly four servings.

A mixture of brown sugar, dried herbs, and spices gives this dish an incredible aroma and flavor. Sarah Nassello / Forum

Chicken is marinated in a sweet and savory blend of brown sugar, dried herbs and warm spices. Brown sugar not only adds flavour, but it also helps give the thighs a beautiful golden brown color as they roast. In addition to sugar, the dry rub features staples like paprika, garlic powder, ground mustard, dried thyme, cayenne pepper, and ground red pepper flakes. The dry rub can be made ahead of time before use and you can double the recipe for additional seasoning to use with other dishes.

This dish has a wonderful aromatic aroma, and the aromas unfold throughout the roasting process. The juiciness of the marinated meat combined well with the sweetness of the roasted vegetables to create an aroma that drew my husband and son into the kitchen to see what I was cooking.

Roast the chicken in a hot oven until fully cooked to at least 165 degrees, then continue to grill until the skin is golden brown and crunchy. This takes about 45 minutes in my oven, enough time to make sure the veggies are roasted well too.

While chicken is the main ingredient in this recipe, cabbage is the star of the surprise hack. When I was first developing this recipe, my husband Tony wasn’t excited about using cabbage, but I pressed it.

The cabbage becomes caramelized and slightly charred as it roasts, giving it a wonderful flavor that is enhanced by the seasoned dripping from the chicken thighs. The first time I served this dish, both Tony and Jiu (my son) couldn’t stop raving about how delicious the cabbage was.

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Baby carrots, yellow onions, and green cabbage wedges make the base of this specialty plate. Sarah Nassello / Forum

Full of aroma and flavor, this chicken sandwich with carrots, cabbage, and onions is perfect for an easy and delicious weekend dinner. Happy November!

Serves: 3 to 4 people

1 head green cabbage, cut into 1-inch wedges
16 small carrots, cut in half
1 large yellow onion, sliced
1 teaspoon kosher salt, divided
½ teaspoon divided black pepper
2 tablespoons extra virgin olive oil
8 chicken thighs, bone-in, skin on, washed and dry bound

To rub the spices:
2 tablespoons light brown sugar, packed
1 teaspoon kosher salt
1 teaspoon paprika
Half a teaspoon of garlic powder
Half teaspoon ground black pepper
Half a teaspoon of ground mustard
½ teaspoon dried thyme flakes
1/8 teaspoon cayenne pepper
pinch of crushed red pepper flakes

Preheat oven to 425 degrees and line a large tray with tin foil. Place sliced ​​carrots, cabbage, and onions on a lined tray, leaving space between them if possible. Drizzle olive oil over vegetables and sprinkle ½ teaspoon salt and ½ teaspoon pepper.

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Rub the spice mixture into the top and bottom of each chicken thigh, and Sarah recommends using the thighs with the bones inside and the skin on. Sarah Nassello / Forum

In a small bowl, add the spice rub ingredients and mix until well combined. Sprinkle the top of each chicken thigh with the remaining 1 teaspoon salt and 1 teaspoon black pepper. Using your hands, rub a generous amount of the seasoning mixture onto the face of each chicken, then repeat on the underside until all the rub has been applied. Lay the covered thighs over the vegetables, skin up.

Roast at 425° until chicken is completely cooked through (up to at least 165°) and skin is golden brown and crunchy, about 45 minutes. Feet it right away.

Sarah Tips:

  • The spice rub can be prepared a week or more in advance and kept in an airtight container at room temperature until ready to use.
  • Chicken can be washed and patted dry a day before preparation and refrigerated until ready to use.
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After the spice rub has been applied, scatter chicken thighs over fresh vegetables. The spices and juices from the chicken will flavor the vegetables as they roast. Sarah Nassello / Forum

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“Home with the Lost Italian” is a weekly column written by Sarah Nassello featuring recipes from her husband, Tony Nassello. The couple had owned Sarillo in Morehead and lived in Fargo with their son Giovanni. Readers can reach them at [email protected]

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