Roasted Chicken Thighs with Herb Potato Wedges & Sautéed Cabbage 🥬✨

1. Preheat your oven to 400°F (200°C).
2. Pat the chicken thighs dry with paper towels.
3. In a small bowl, mix garlic powder, onion powder, paprika, thyme, rosemary, salt, and pepper.
4. Rub the chicken with olive oil and coat evenly with the seasoning mixture.
5. Arrange the thighs skin-side up on a baking sheet.

Step 2: Season the Potato Wedges

1. Place the potato wedges in a large bowl.
2. Drizzle with olive oil.
3. Add garlic powder, oregano, parsley, paprika, salt, and pepper.
4. Toss until all wedges are evenly coated.
5. Arrange them around the chicken on the baking sheet.

Step 3: Roast

1. Place the baking sheet in the oven.
2. Roast for 40–45 minutes, turning the potatoes halfway through cooking.
3. The chicken is done when the skin is golden brown and the internal temperature reaches 165°F (74°C).
4. Remove from the oven and let rest for 5 minutes.

Step 4: Make the Sautéed Cabbage

1. Melt butter in a large skillet over medium heat.
2. Add the sliced onion and cook for 3–4 minutes until softened.
3. Stir in the garlic and cook for 30 seconds.
4. Add the shredded cabbage, salt, and pepper.
5. Cook for 8–10 minutes, stirring occasionally, until tender and lightly caramelized.

Step 5: Serve

1. Place two roasted chicken thighs on each plate.
2. Add a generous serving of herb potato wedges.
3. Spoon the sautéed cabbage alongside.
4. Garnish with fresh parsley if desired.

Tips for Success

• For extra crispy chicken skin, broil for the last 2–3 minutes.
• Soak potato wedges in cold water for 20 minutes before roasting for crispier results.
• Add a squeeze of fresh lemon over the chicken before serving for a bright, fresh flavor.

Enjoy this comforting, family-friendly meal packed with flavor! 🍗🥔🥬✨