Recipes

(Recipe) Mediterranean Chicken with Pointed Cabbage

07
aug

(Recipe) Mediterranean Chicken with Pointed Cabbage

A simple, wholesome traybake packed with Mediterranean flavours. Tender chicken thighs, sweet roasted vegetables, caramelised pointed cabbage, and fresh herbs come together in one delicious dish.

Ingredients

700 g boneless, skinless chicken thigh fillets
5 tbsp extra virgin olive oil, divided
4 garlic cloves, finely chopped
Zest and juice of 1 lemon, plus 1 additional lemon, cut into wedges
8-10 sprigs fresh thyme, leaves picked
2 pointed cabbages, cut into wedges
2 large yellow onions, cut into wedges
250 g mini plum tomatoes or cherry tomatoes
A handful of fresh basil leaves
A handful of fresh flat-leaf parsley
Sea salt and freshly ground black pepper

Method

Preheat the oven to 200°C (390°F).
In a large bowl, combine 3 tablespoons of olive oil, the chopped garlic, lemon zest, lemon juice, thyme leaves, a pinch of sea salt, and freshly ground black pepper to make the marinade.
Add the chicken thighs and coat well. Leave to marinate for at least 30 minutes.
Arrange the pointed cabbage, onion wedges, tomatoes, and lemon wedges on a large baking tray or roasting dish. Drizzle with the remaining 2 tablespoons of olive oil and gently toss to coat.
Nestle the marinated chicken between the vegetables.
Roast for 30-35 minutes, or until the chicken is golden brown and cooked through, the cabbage has beautifully caramelised edges, and the lemons are lightly roasted.
Scatter over the fresh basil and parsley before serving.
Serve immediately, squeezing the roasted lemon wedges over the chicken and vegetables for an extra burst of fresh citrus flavour.