This week’s recipe comes from our customer Monica, who shared this easy, flavorful dinner made for busy weeknights. Juicy roasted chicken thighs, carrots, celery, and caramelized cabbage come together on one sheet pan, with Tuscan Herb Olive Oil and our Italian Herb Seasoning Blend adding plenty of savory flavor with minimal prep and cleanup.

Have a favorite recipe of your own? We’d love to see it! Submit your recipe for a chance to be featured on our website and in an upcoming newsletter. Submit Your Recipe Here! 

Ingredients

• 4–6 bone-in, skin-on chicken thighs
• 3 large carrots, peeled and cut into ½-inch-thick coins
• 3 large celery ribs, cut into ½-inch-thick slices
• ½ small head green cabbage, cut into 1½-inch-thick wedges
• 3 tablespoons Island Olive Oil Tuscan Herb Olive Oil, divided
• 1 tablespoon Island Olive Oil Italian Herb Seasoning Blend
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon sweet paprika, plus additional for sprinkling over the chicken
• Sea salt, to taste
• Freshly cracked black pepper, to taste

Directions

1. Preheat the oven.
Preheat oven to 400°F. Line a large, heavy-duty sheet pan with parchment paper or aluminum foil.

2. Season the chicken.
Pat the chicken thighs completely dry with paper towels. Rub with 1 tablespoon Tuscan Herb Olive Oil, then season evenly with half of the garlic powder, onion powder, Italian Herb Seasoning Blend, salt, and black pepper. Finish with a light sprinkling of paprika over the skin for added color.

3. Prepare the vegetables.
In a large bowl, toss the carrots and celery with 1 tablespoon Tuscan Herb Olive Oil, salt, and black pepper.

4. Arrange the sheet pan.
Arrange the cabbage wedges on one section of the prepared pan. Brush lightly with the remaining 1 tablespoon Tuscan Herb Olive Oil and season with salt, black pepper, and a pinch of paprika.

Place the chicken thighs in the center of the pan, skin-side up, and arrange the carrots and celery in the remaining spaces.

5. Roast.
Bake for 35–40 minutes, tossing the carrots and celery halfway through cooking. Leave the chicken and cabbage undisturbed so the chicken skin can crisp and the cabbage can caramelize.

Cook until the chicken reaches a minimum internal temperature of 165°F at the thickest part without touching the bone.

6. Rest & serve.
Remove the pan from the oven and allow the chicken to rest for about 5 minutes. Serve alongside the roasted carrots, celery, and caramelized cabbage.

Serving Ideas

For an extra pop of flavor, finish the roasted vegetables with a light drizzle of balsamic vinegar just before serving. 

Easy cleanup tip: If you're using foil or parchment, make sure it can handle the rendered chicken fat and juices without spilling over the edges of the pan.