Paprika Chicken, Potato and Cabbage Traybake

Instructions

1. 1

   Preheat the conventional oven to 220°C / 425°F with a rack in the middle. Use 4 large bone-in, skin-on chicken thighs totaling about 1 kg. Scrub the potatoes and cut into wedges no thicker than 2 cm. Cut the cabbage into 6 wedges, keeping a little core attached to hold each together.

2. 2

   Mix the olive oil, paprika, garlic powder, thyme, salt and pepper in a small bowl. Coat the cabbage with one-third of this mixture in a separate bowl and set aside. On a large, deep-rimmed roasting tray, toss the potatoes with another third.

3. 3

   Rub the remaining seasoning mixture over the chicken. Arrange the thighs skin-side up among the potatoes, keeping everything in one layer and leaving some space for the cabbage.

4. 4

   Roast the chicken and potatoes for 20 minutes at 220°C / 425°F. Turn the potato wedges, then add the cabbage to the spaces on the tray, with a cut side facing down.

5. 5

   Roast for another 35 minutes at the same temperature, turning the cabbage onto its other cut side after 15 minutes. Check that the chicken reaches at least 74°C / 165°F in the thickest part without touching bone, and that the potatoes and cabbage are tender. If necessary, continue roasting in 5-minute intervals until these checks are met.

6. 6

   Let the traybake rest for 5 minutes. Divide the chicken, potatoes and cabbage between four plates and spoon over the tray juices.