Perfect Roasted Chicken Thighs on Soy and Sesame Cabbage
The chicken in this recipe is delicious, but the star is really the cabbage. It soaks up all of the natural juices and oils so beautifully, and becomes caramelized and totally addictive. Major umami bomb!
1 tbs sesame oil
¼ cup olive oil
3 tbs soy sauce
1 tbs rice vinegar
½ cup white miso paste
1 tbs Sriracha, optional
8 pieces bone-in, skin-on chicken thighs or drumsticks
Kosher salt and pepper to taste
1 head cabbage, 2 to 3 lbs
Preheat the oven to 425 degrees. Pour a teaspoon of neutral oil over a rimmed sheet pan. Rub to coat. In a small bowl, stir together the sesame oil, olive oil, soy sauce, rice vinegar, miso paste, and sriracha. Place chicken in a large bowl. Season all over with salt and pepper. Pour ¼ cup of the prepared mixture over the chicken and let marinate while the oven preheats.
Cut the cabbage in half through the core. Cut again through each core and repeat this process until you are left with many wedges, no greater than 1-inch wide. Place the wedges in a large bowl, season all over with salt and pepper, and toss with the remaining dressing. Place chicken on prepared sheet pan spreading it out evenly. Roast for 10 minutes. Remove pan from oven, and nestle cabbage wedges all around the pieces, tucking it under if necessary. Sprinkle the cabbage with a bit more sesame oil and soy sauce.
Roast for 20 to 25 minutes more or until chicken is golden and cooked through. Remove pan from oven, transfer chicken to a platter to rest. Return cabbage to the oven to roast for 10 to 15 minutes more, or until juices have reduced and edges of cabbage wedges are caramelized.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.