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1. Preheat your oven to 220°C (425°F). Pat the chicken thighs completely dry with paper towels — this is essential for crispy skin.
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2. In a small bowl, combine olive oil, smoked paprika, dried oregano, salt, and black pepper. Mince 3 of the garlic cloves and stir them into the mixture. Rub this all over the chicken thighs, getting under the skin as well.
3 tbsp Olive oil,
3 clove Garlic,
1 tsp Dried oregano,
1 tsp Smoked paprika,
1.5 tsp Salt,
1 tsp Black pepper
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3. Place the chicken thighs skin-side up in a large oven-safe skillet or roasting pan. Tuck the rosemary sprigs and thyme sprigs around the chicken. Roast for 35–40 minutes, until the skin is deeply golden and crispy and the internal temperature reaches 75°C (165°F).
4 piece Bone-in, skin-on chicken thighs,
2 piece Fresh rosemary,
6 piece Fresh thyme
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4. Remove chicken from the oven and squeeze half the lemon over the top. Let rest for 5 minutes while you finish the cabbage.
0.5 piece Lemon
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5. While the chicken roasts, core and thinly slice the cabbage into ribbons about 1 cm thick. Thinly slice the remaining 3 garlic cloves.
3 clove Garlic,
1 piece Green cabbage
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6. Melt butter in a large skillet over medium-high heat. Add the sliced garlic and cook, stirring, for about 1 minute until fragrant but not browned.
3 clove Garlic,
2 tbsp Butter
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7. Add the sliced cabbage to the skillet and toss to coat. Season with the remaining salt and a few cracks of black pepper. Cook undisturbed for 2–3 minutes to get a little char on the cabbage, then stir and continue cooking for another 3–4 minutes.
0.5 tsp Salt,
1 tsp Black pepper,
1 piece Green cabbage
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8. Pour in the chicken stock, stir to deglaze the pan, and cook for another 2–3 minutes until the cabbage is tender but still has a slight bite and the liquid has mostly evaporated. Squeeze the remaining lemon juice over the cabbage.
0.2 cup Chicken stock,
0.5 piece Lemon
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9. Plate the sautéed cabbage as a bed and place a crispy roasted chicken thigh on top. Garnish with freshly chopped parsley and serve immediately.
2 tbsp Fresh parsley (garnish)
