Chicken · 35 min
Crispy Chicken Thighs & Maple-Mustard Roast Red Cabbage with Parsley
- 35 min
- 2–6 servings
- 699 kcal / serving
Calling for a simple sheet-pan dinner, this meal pairs crispy, herb-scented chicken with a gently sweet maple-Dijon cabbage. It comes together quickly on a weeknight with pantry staples and a hands-off roast time for cabbage while the chicken finishes in the oven.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 lbchicken thighs, boneless skinless
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½ small headred cabbage
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, mayonnaise, panko bread crumbs, pure maple syrup, salt, thyme, dried
Cookware
baking dish · baking sheet pan · chef's knife · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · spatula · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs
More dinner ideas: easy dinners · sheet pan dinners
Shopping list by aisle
Produce
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½ small headred cabbage
Meat & seafood
- 1 lbchicken thighs, boneless skinless
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken thighs, boneless skinless | 1 lb | 2 lb | 3 lb |
| garlic | 1 clove | 2 cloves | 3 cloves |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| red cabbage | ½ small head | 1 small head | 1 ½ small heads |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F.
- Wash and dry the red cabbage, then cut it into 1-inch wedges by removing the core and slicing crosswise; spread the wedges on a baking sheet.
- Whisk oil, Dijon, pure maple syrup, salt, and pepper in a small bowl to make a glaze.
- Brush half the glaze onto the top of the cabbage wedges, then flip each wedge and repeat with the remaining glaze; set the bowl aside.
- Roast the cabbage in the preheated oven until it is golden and tender, about 25 minutes.
- Rinse parsley, dry, and strip the leaves from the stems, finely chop the leaves, and place half in the reserved bowl; reserve the rest for serving.
- Mince the garlic and add it to the parsley bowl along with mayonnaise, Dijon, and thyme; stir to combine.
- Pat the chicken thighs dry and season with salt and pepper on both sides; place in a baking dish.
- Spread Dijon-mayo over the chicken, sprinkle with panko crumbs, press gently to adhere, and drizzle with olive oil.
- Roast the chicken in the oven until it is golden and cooked through, about 18–20 minutes.
- To serve, divide the cabbage and chicken between plates and sprinkle with the reserved parsley on top.
Two tips
- Prep the cabbage glaze up to 1 day ahead and cover; rewhisk before using.
- Swap parsley with chives if you prefer, and serve the dish with a squeeze of lemon for brightness (using pantry staples).
Nutrition per serving
- Calories
- 699 kcal
- Protein
- 50 g
- Carbs
- 32 g
- Fat
- 41 g
- Fiber
- 5 g
- Sodium
- 405 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.