I can’t think of a better recipe to share with y’all that’s sure to bring me back into the kitchen at home. A recent move has all of my kitchenware and appliances living in multiple storage bins and cardboard boxes. So, considering that Thanksgiving is literally right around the corner and I’ve been working full-time while unpacking and settling into a new house? I’m more than ready to get back to cooking on a regular basis. I can’t think of anything better to make that’s low-fuss, delicious, and comforting enough to hang out on the dinner table in place of a holiday meal (especially since I’m not entertaining this year)!

Also an easy addition to your weeknight cooking arsenal, this dinner is a breeze because it comes together all in one pot and it’s relatively cheap! The fat and juice from the chicken thighs render down right into the cabbage while roasting, which gives you some super savory and tender greens underneath the bird. It’s honestly one of my favorite meals to make during a busy week. Let’s get cooking, shall we?

One-Pot Chicken Thighs

Serves: 2-4

Cook time: 35-45 minutes

4 bone-in and skin-on chicken thighs

1 tsp kosher salt

1 tsp black pepper

1 tsp granulated garlic

1 tsp smoked paprika

Neutral cooking oil, like canola or grapeseed

1 large head green cabbage, cored and roughly chopped

2 small yellow onions, diced

4 garlic cloves, minced

Steamed white rice, for serving

Preheat oven to 400°F. Make sure to put your Dutch oven or large cast iron skillet in the oven to preheat as well.

Pat the chicken thighs dry with a paper towel and season them with kosher salt, black pepper, granulated garlic, and smoked paprika. Set aside.

Next, in large mixing bowl, combine the chopped cabbage, diced onion, and minced garlic. Toss and liberally season with kosher salt, black pepper, and a little bit of canola oil.

When your oven is ready, carefully remove the Dutch oven or cast iron skillet and add the cabbage to the pot. Make sure to spread it into an even layer and then nestle the chicken thighs into the cabbage. Drizzle the chicken thighs with some oil and then pop the pot or skillet back into the oven.

Roast uncovered for 35-45 minutes or until the chicken’s juices run clear. I like my cabbage a little charred and chicken skin super crispy, so I typically go for the longer cooking time. Chicken thighs are super forgiving to roasting since they’re fattier than chicken breasts, so they’ll still be great and juicy despite the time in the oven.

Immediately serve the chicken and cabbage with steamed white rice for a super comforting meal.

¡Buen provecho!