Crispy Chicken Thighs & Maple-Mustard Roast Red Cabbage with Parsley

Directions

1. Preheat the oven to 450°F.
2. 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.
3. Whisk oil, Dijon, pure maple syrup, salt, and pepper in a small bowl to make a glaze.
4. 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.
5. Roast the cabbage in the preheated oven until it is golden and tender, about 25 minutes.
6. 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.
7. Mince the garlic and add it to the parsley bowl along with mayonnaise, Dijon, and thyme; stir to combine.
8. Pat the chicken thighs dry and season with salt and pepper on both sides; place in a baking dish.
9. Spread Dijon-mayo over the chicken, sprinkle with panko crumbs, press gently to adhere, and drizzle with olive oil.
10. Roast the chicken in the oven until it is golden and cooked through, about 18–20 minutes.
11. To serve, divide the cabbage and chicken between plates and sprinkle with the reserved parsley on top.