It’s Thursday, so it must be time for a Every(thurs)day Food Magazine recipe. Sorry about being absent last week, but I am a blogger without a conscience – well, truth be told, I just hate feeling pressured when I blog. I didn’t feel like cooking, so I didn’t! But here I am!
I love any recipe that allows me to cook dinner with a few ingredients, that cooks itself, and doesn’t take a lot of time (a concern only on nights when I get home from work) – well, it also has to be yummy.
This dish is great. Roasted cauliflower is amazing, the apples and cabbage a classic combination. With the exception of a salad and perhaps some bread, this needs no side dish. It is all done on the baking sheet so there is only one pot (sheet pan) to wash.
- 4 bone in skin on chicken thighs (about 2 pounds)
- 1/2 head green cabbage (about 1/2 pound) cut into 1 1/2 inch pieces
- 4 sprigs of thyme
- 1/2 head of cauliflower cut into medium florets
- 1 T extra virgin olive oil
- salt and pepper
- 2 Pink Lady or Cameo apples cut into 1/2 inch wedges
NOTE: The original recipe calls for more cauliflower because there is a second recipe for the extra cauliflower. The ingredients above are for this recipe only. I used Pink Lady apples. I also used purple cabbage.
Preheat oven 450 degrees.
Place racks in upper and lower thirds. Place chicken, cabbage, thyme and half the cauliflower on a rimmed baking.
Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Cook until cauliflower is tender. 20 minutes, stirring twice during that time.
Remove from oven. Add apples to baking sheet with chicken and remaining cauliflower and return to oven. Cook until chicken is cooked through and apples are tender. About 20 minutes. Stirring twice.
NOTE: Doesn’t get easier or yummier than this!