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30-Minute Roasted Chicken Thighs with Apples & Cabbage

Juicy roasted chicken thighs, caramelized apple wedges, and charred cabbage — one sheet pan, a maple-dijon glaze, and 30 minutes, about 32g protein per serving (estimated).
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 lb boneless, skinless chicken thighs about 6
  • 1 small green cabbage about 1 1/2 lb, cut into 8 wedges through the core
  • 2 firm apples Honeycrisp or Gala, cored and cut into 12 wedges total
  • 3 tbsp olive oil divided
  • 1 1/2 tsp kosher salt divided
  • 3/4 tsp black pepper divided
  • 1 tsp smoked paprika
  • 3 tbsp pure maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic minced
  • 1 tsp fresh thyme leaves plus more for serving; or 1/2 tsp dried

Equipment

  • Large rimmed sheet pan (18x13-inch)
  • Parchment paper or foil
  • Small bowl and whisk
  • Instant-read thermometer

Method
 

  1. Position a rack in the center of the oven and heat to 425°F. Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
  2. Trim the cabbage, then cut it into 8 wedges through the core so the layers stay attached. Core the apples and cut each into 6 wedges. Thin wedges are the key — thick chunks won't finish in 20 minutes.
  3. In a small bowl, whisk the maple syrup, Dijon, apple cider vinegar, garlic, thyme, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Pat the chicken thighs very dry with paper towels — dry skin browns, wet skin steams — then season all over with the remaining salt, pepper, and the smoked paprika.
  4. Toss the cabbage and apple wedges with the remaining 2 tablespoons olive oil and a pinch of salt right on the pan. Arrange the chicken thighs in the center in a single layer with space between them, and nestle the cabbage and apple wedges around the chicken, cut sides down where possible.
  5. Roast 10 minutes. Flip the thighs, turn the cabbage and apple wedges, and brush everything generously with the maple-dijon glaze. Roast 7–9 minutes more, until the chicken registers 165°F on an instant-read thermometer and the cabbage edges are deeply charred.
  6. Transfer the chicken to a plate and rest 3 minutes — the juices redistribute and the chicken stays juicy. Spoon the pan juices over everything, shower with extra thyme, and serve.

Notes

Food safety: chicken thighs must reach 165°F internal — check the thickest thigh with an instant-read thermometer. Boneless skinless thighs are what keep this at 30 minutes; bone-in needs 30–35 min. Cut the cabbage wedges through the core so they hold together. Refrigerate leftovers within 2 hours; up to 4 days refrigerated. Freezing is not recommended — the apples and cabbage turn mushy when thawed. Protein ~32g/serving estimated from USDA FoodData Central; not lab-tested.