Sheet Pan Maple Mustard Chicken Thighs and Red Cabbage

Photo by Tom McCorkle for The Washington Post

Here’s an all-time favorite, easy sheet pan dinner: chicken thighs are slathered with grainy mustard and maple syrup, then roasted at a high temperature to ensure an extra-crispy skin. Their rendered fat is poured off, then the maple mustard chicken is nestled on the same pan with a sweet-and-tangy red cabbage slaw where they finish cooking together for a splendid one-pan supper.

Sheet Pan Maple Mustard Chicken Thighs and Red Cabbage

Ingredients

2 1/2 tablespoons grainy mustard
3 tablespoons maple syrup, divided
1/2 teaspoon freshly ground black pepper, divided
2 1/2 pounds skin-on bone-in chicken thighs
8 cups thinly sliced red cabbage, about 1/2 medium head
1 medium red onion, sliced thinly into half moons
5 tablespoons apple cider vinegar, divided
2 tablespoons extra-virgin olive oil
1 teaspoon caraway seeds
1/2 teaspoon kosher salt, or more to taste

Directions

Position the rack in the middle of the oven and preheat to 450 degrees.

In a small bowl, mix the mustard, 1 tablespoon of the maple syrup and 1/4 teaspoon of the pepper.

Place the chicken on a large, rimmed baking sheet and pat dry with paper towels. Drizzle the mustard mixture over both sides of the chicken and rub some under the skin. With the chicken skin-side up, place the sheet pan in the oven and roast about 20 minutes, until the skin has begun to crisp a bit.

Remove the baking sheet from the oven and reduce the oven temperature to 375 degrees. Transfer the chicken to a plate and discard any accumulated fat.

In a large bowl, toss the cabbage, onion, 4 tablespoons of the vinegar, the oil, the remaining 2 tablespoons of maple syrup, caraway seeds, salt and the remaining 1/4 teaspoon pepper. Transfer the cabbage mixture to the baking sheet, spreading it evenly, and return the chicken, skin-side up, to the sheet, nestling it in the cabbage.