Roasted Chicken Thighs with Braised Cabbage and Roasted Potatoes

By Culinary Academy Las Vegas October 9, 2020

Roasted Chicken Thighs


4 chicken thighs

¼ cup oil (vegetable, olive, or coconut)

2 tablespoons dry oregano

2 lemons (zest and juice)

1 tablespoon salt (optional)

1 tablespoon ground black pepper

1 teaspoon ground coriander


Combine all ingredients and marinate for at least 30 minutes (overnight is preferred)

Preheat oven to 375°F

Heat up cast iron pan on a stovetop burner

Sear chicken thighs in heated cast iron pan

Place chicken in preheated oven until cooked through (approximately 10-15 minutes or until internal temperature reaches 165°F)


Braised Cabbage


1 cabbage head (2 if heads are small)

1 onion (julienne cut)

2 tablespoons garlic (sliced)

¼ cup apple cider vinegar

2 apples (sliced)

1 teaspoon coriander

Salt and pepper to taste


Heat up pan (cast iron or other) on a stovetop burner

Add oil, cabbage, onion, apples, and garlic

Turn heat down to medium, add vinegar

Let cook slow and slow (optional: add 2 tablespoons of butter)

Cook until cabbage is tender, depending on preference


Oven Roasted Potatoes


4 potatoes (cut how you like)

¼ cup oil (vegetable, olive, or coconut)

1 tablespoon salt

1 lemon (zest and juice)

1 teaspoon cracked black pepper

1 tablespoon oregano

1 tablespoon parsley


Preheat oven to 375°F

Combine all ingredients and mix well

Cook until tender (about 15-25 minutes)

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