These chicken thighs with sweet potatoes and cabbage are a delicious and easy meal to prepare.
Just throw the chicken into a quick lemony marinade while the oven preheats.
Dinner is just about good to go.
Photo:photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
Better yet, cleanup is just as simple as tossing that sheet pan into the sink.
Set aside 14 cup of the mixture in a small bowl.
While the chicken marinates, cut cabbage into 8 wedges, keeping the core intact.
photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
Place the cabbage wedges and 3 cups sweet potatoes on a large rimmed baking sheet.
Drizzle with the remaining 2 tablespoons oil; toss to coat.
Arrange the cabbage wedges, cut-side down, and the sweet potatoes in an even layer.
photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
Sprinkle 14 teaspoon salt over the cabbage and sweet potatoes; toss to coat.
Divide the chicken and vegetables among 4 plates; drizzle with the yogurt mixture.
Garnish with additional dill, if desired.
photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
Choose 2 (12-ounce) chicken breasts and cut them in half crosswise so you have 4 pieces.
A lack of crispiness usually happens if the pan is overcrowded, steaming the ingredients rather than roasting them.
check that your vegetables are the right size for the recipe.
photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
you might use regular potatoes in place of sweet potatoes.
it’s possible for you to also swap out the red cabbage for green cabbage if you prefer.
photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
