CRISPY CHICKEN AND POTATOES WITH CABBAGE SLAW
Developed for our #cook90 initiative, these cumin-spiced chicken thighs and potatoes are balanced by a zippy alternative to coleslaw. The recipe serves 4 tonight, or 2 with leftovers to make "Nextover" Chicken Tacos with Quick Refried Beans tomorrow.
Provided by David Tamarkin
Categories #cook90 Dinner Chicken Cabbage Potato Healthy Wheat/Gluten-Free Roast
Yield Serves 4, or 2 with leftovers
Number Of Ingredients 12
Steps:
- Place a rack in top third of oven; preheat to 425°F. Mix 1/4 cup oil, 1 Tbsp. plus 1 tsp. cumin, 1 1/2 tsp. salt, and 1 1/2 tsp. pepper in a large bowl. Add potatoes and toss to coat. Arrange potatoes on a rimmed baking sheet. Add chicken to bowl and toss to coat. Arrange skin side up on baking sheet in between potatoes.
- Roast chicken and potatoes, tossing potatoes halfway through, until potatoes are crispy, chicken skin is browned, and an instant-read thermometer inserted near bone registers 165°F, 30-35 minutes.
- Meanwhile, toss cabbage, onion, mint, and jalapeño in a large bowl. Cook vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 tsp. cumin in a small saucepan over medium heat until warmed through. Pour hot dressing over cabbage mixture and toss to coat. Let sit until ready to use.
- If desired, reserve 4 chicken thighs and 1/2 cup slaw for "Nextover" Chicken Tacos with Quick Refried Beans.
- Divide remaining 4 chicken thighs, potatoes, and slaw among plates.
- Do Ahead
- Chicken and slaw can be made 2 days ahead; cover and chill.
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Kayla Vida
[email protected]This dish is a testament to the power of simple, fresh ingredients. The crispy chicken, roasted potatoes, and cabbage slaw are all perfectly balanced, and the flavors really shine through. It's a dish that I would be proud to serve in my restaurant.
Zaaron Campbell
[email protected]This was my first time cooking chicken and potatoes, and it turned out great! The recipe was easy to follow, and the dish was delicious. I'll definitely be making it again.
Rana Mudassir
[email protected]I love experimenting with different flavors, so I added a few of my own touches to this recipe. I used a blend of herbs and spices for the chicken, and I made a tangy dressing for the cabbage slaw. It was a delicious and unique take on a classic dish
Safin Baro
[email protected]I love how this dish looks when it's served. The crispy chicken and potatoes look so inviting, and the cabbage slaw adds a pop of color. It's a dish that's sure to impress guests.
Adil Raza
[email protected]I'm always short on time, so I really appreciate that this recipe is so quick and easy to make. I can have it on the table in less than 30 minutes.
Mohammad Yasin
[email protected]This recipe is very affordable, especially if you use store-bought cabbage slaw. It's a great way to feed a family on a budget.
Md Jahed
[email protected]I love spicy food, so I added a bit of cayenne pepper to the chicken and potatoes. It gave the dish a nice kick, and it really brought out the flavors of the other ingredients.
Ervin Huff
[email protected]I made a few modifications to make this dish healthier. I used whole wheat flour instead of all-purpose flour, and I baked the chicken and potatoes instead of frying them. It was still delicious and satisfying, but it was also much better for me.
Mohamed Fathi
[email protected]The crispy chicken and potatoes were cooked to perfection, and the cabbage slaw was a refreshing accompaniment. However, I found the overall flavor of the dish to be a bit bland. It could have used more seasoning.
Savannah Criado
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the results were delicious. My family loved it!
Tryeeanna Johnson
[email protected]This dish was an absolute delight! The chicken was crispy and juicy, the potatoes were perfectly roasted, and the cabbage slaw added a refreshing crunch. The flavors all came together beautifully.