Chicken with Cabbage and Olives Sheet Pan Dinner
- Prep Time: 10 or up to 4 hours (to marinate)
- Cook Time: 40 minutes
- Total Time: 40 minutes (or 4 hours plus 40 minutes)
- Yield: Serves 4-6 1x
Ingredients
For the marinade
- 1/2 cup olive oil
- 3 tablespoons mustard (any kind)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons thyme
- 1/4 cup apple cider vinegar
For the dish
- 8 chicken thighs (boneless and skinless)
- 1 small head of green cabbage
- 1 sweet onion
- 1 cup green olives
Instructions
Make the marinade
1. Combine all the marinade ingredients in a large bowl (big enough for the chicken and veggies) and whisk.
2. Add chicken to the marinade and use tongs to coat. Optional: Store in the fridge for 1-4 hours. If you’re running short on time, marinading in advance is optional. Just put the chicken in the bowl and proceed with the rest of the instructions.
Roast
3. Preheat oven to 400 degrees F.
4. Slice cabbage and onions into wedges. Gently add them to the marinade, working gingerly to coat them in the mixture as well.
5. Line up all the chicken and vegetables on a sheet pan in a single layer.
6. Bake for 30 minutes or until the cabbage is browned on the edges and chicken cooked through.
7. Add olives and serve.