Crispy Chicken with Balsamic-Roasted Cabbage and Carrots
Ingredients
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4 bone-in, skin-on chicken thighs
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⅓ cup Dijon mustard
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1 tablespoon chopped thyme
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½ green cabbage
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1 bunch carrots
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2 tablespoons extra-virgin olive oil
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1 tablespoon balsamic vinegar
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Marinate the chicken
Add the chicken, Dijon and thyme to a medium bowl. Stir to coat the chicken in mustard and cover the bowl with plastic wrap. Set aside at room temperature if cooking immediately or, for best flavor, refrigerate up to 24 hours.
medium bowl
4 bone-in, skin-on chicken thighs
⅓ cup Dijon mustard
1 tablespoon chopped thyme
measuring cups
measuring spoons
spatula
plastic wrap
Cut the cabbage
When ready to cook, set the cabbage half flat-side down on a chopping board and cut off and discard the core. Remove and discard any wilted or damaged leaves. Slice the cabbage into 4 steaks, each about 1” thick. You may have extra cabbage that you can use for another purpose. Doing your best to keep the steaks intact, carefully transfer them to the June Pan.
chopping board
knife
June Pan
½ green cabbage
Season the vegetables
Add the carrots to the pan and drizzle about half of the olive oil and balsamic vinegar over the vegetables. Sprinkle with about half the salt and pepper, then gently turn the cabbage over and season them with the remaining oil, vinegar, salt and pepper. Set the June Roasting Rack over the vegetables, within the pan. Set aside.
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon salt
¼ teaspoon black pepper
June Roasting Rack
1 bunch carrots
Prepare the topping
In a shallow bowl, mix the panko, thyme, oil, salt and pepper until the crumbs are slightly moistened.
shallow bowl
⅓ cup panko bread crumbs
1 tablespoon chopped thyme
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
Add the topping
Working one piece at a time, remove the chicken from the bowl and wipe off all but a thin coat of mustard. Dip the chicken skin-side down in the panko mixture and press down lightly to coat the entire skin side with the topping. (Don’t coat the underside of the thighs.) Transfer the chicken to the roasting rack so it is skin-side up.
Insert the June Food Thermometer
Insert the June Food Thermometer horizontally in the middle of the thickest part of the largest chicken thigh, avoiding the bone.
June Food Thermometer
Roast the chicken and vegetables
Transfer the pan to the bottom shelf of the June Oven. Roast the food until the chicken is cooked through and browned and the vegetables are tender, about 33 minutes. June will notify you when the food is ready.
June Oven
Serve
With protected hands, unplug the thermometer from the jack. Remove the pan from the oven and transfer to a cooling rack. Still using protected hands, carefully lift the rack with the chicken still on it out of the pan and set over another pan or baking sheet to catch any juices. Allow the chicken to rest 5 minutes before serving hot with the vegetables on the side.
cooling rack
silicone oven mitts