Baked Chicken with Cabbage Slaw
Baked Chicken with Cabbage Slaw is a wholesome, naturally gluten-free recipe that combines crispy baked chicken thighs with a refreshing and tangy cabbage slaw. Inspired by comforting Tuscan flavors, this dish is perfect for cozy dinners or easy meal prep.
Equipment
- baking sheet
- mixing bowl
- whisk
Ingredients
Baked Chicken
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 0.5 tsp ground black pepper
- 0.75 tsp sea salt
- 1 tsp dried thyme
- 0.5 lemon juiced
Cabbage Slaw
- 3 cups green cabbage shredded
- 1 cup red cabbage shredded
- 1 carrot grated
- 2 green onions sliced
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp maple syrup
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Pat chicken dry.
- Combine garlic powder, paprika, salt, pepper, and thyme. Rub chicken with olive oil and spice mix, then place on a baking sheet. Drizzle with lemon juice.
- Bake for 35–40 minutes until skin is golden and internal temperature reaches 165°F (74°C).
- In a large bowl, whisk together apple cider vinegar, Dijon mustard, maple syrup, and olive oil.
- Add shredded green and red cabbage, grated carrot, and sliced green onions. Toss well. Season with salt and pepper to taste. Let rest while chicken bakes.
- Serve the baked chicken alongside the cabbage slaw. Let chicken rest for 5 minutes before serving.
Notes
To switch it up, try a lemon-tahini dressing on the slaw or top with roasted seeds for crunch. Chicken breasts can be used, but reduce bake time by 10 minutes.
Nutrition
Calories: 380kcalCarbohydrates: 9gProtein: 27gFat: 26gSaturated Fat: 6gCholesterol: 110mgSodium: 550mgPotassium: 460mgFiber: 2gSugar: 4gVitamin A: 3100IUVitamin C: 34mgCalcium: 40mgIron: 1.5mg
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