Serves 4, or 2 with leftovers
Roasted bone-in chicken thighs and potatoes seasoned with cumin, served with a bright, tangy red cabbage slaw.
Adjust▾
🌐Translate
⋯
| prepPreheat oven to 425°F / 220°C | |||||
| prepPlace rack in top third of oven | |||||
| 60 ml olive oil (for the potatoes and chicken) | Toss potatoes with oil & spices | Arrange potatoes on sheet, toss chicken with coating | Arrange chicken skin side up on sheet | Roast 425°F / 220°C, 30–35 min until 165°F | Divide chicken, potatoes & slaw among plates |
| 1 tablespoon plus 10 g ground cumin (for the potatoes and chicken) | |||||
| 9 g kosher salt (for the potatoes and chicken) | |||||
| 3 g freshly ground black pepper (for the potatoes and chicken) | |||||
| 340 g baby Yukon Gold potatoes, halved | |||||
| 8 bone-in, skin-on chicken thighs (about 900 g), trimmed, patted dry | |||||
| 180 g very thinly sliced red cabbage | Toss cabbage, onion, mint & jalapeño | Pour hot dressing over slaw, toss | |||
| 60 g very thinly sliced red onion | |||||
| 10 g chopped mint | |||||
| 1–2 tablespoons / 10–20 g very thinly sliced jalapeño | |||||
| 30 ml white wine vinegar | Warm vinegar, honey, oil & spices | ||||
| 3 g honey | |||||
| 30 ml olive oil (for the dressing) | |||||
| 1.5 g ground cumin (for the dressing), plus 1.5 g kosher salt and 0.5 g freshly ground black pepper (for the dressing) | |||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free