Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. In a small bowl, combine the smoked paprika, garlic powder, onion powder, thyme, parsley, salt, and black pepper.
Step 3. Pat the chicken thighs dry and rub them with 1 tablespoon olive oil and half of the seasoning mixture.
Step 4. Toss the potato wedges with 1 tablespoon olive oil, half of the minced garlic, and the remaining seasoning mixture.
Step 5. Arrange the chicken and potatoes on a large baking sheet in a single layer.
Step 6. Roast for 40 to 45 minutes, turning the potatoes halfway through cooking, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Step 7. While the chicken roasts, heat the remaining tablespoon of olive oil and the butter in a large skillet over medium heat.
Step 8. Add the remaining garlic and cook for 30 seconds until fragrant.
Step 9. Stir in the cabbage and carrot and sauté for 5 to 7 minutes until softened but still slightly crisp.
Step 10. Add the sliced red chili pepper, lemon juice, and honey, then cook for 2 more minutes.
Step 11. Remove the chicken and potatoes from the oven and allow the chicken to rest for 5 minutes.
Step 12. Arrange the sautéed vegetables on serving plates and top with the roasted chicken and garlic potatoes.
Step 13. Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 4 days.
Reheat in a 350°F (175°C) oven for 10 to 15 minutes or until heated through.
For crispier chicken skin and potatoes, reheat in an air fryer at 375°F (190°C) for 4 to 6 minutes.
The sautéed vegetables can be reheated in a skillet over medium heat for the best texture.
Freeze the roasted chicken separately for up to 3 months. Thaw overnight in the refrigerator before reheating.
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