Last updated on August 24th, 2021
Chicken Thighs with Sage, Roasted Cabbage, and Sweet Potato Medallions is in heavy dinner rotation at my house. Why? Because the meal is low in carbs and sky-high in flavor. Fresh sage infuses the chicken with a tantalizing smoky-herby perfume. And what’s not to love about naturally-sweet cabbage and sweet potato medallions? Make this easy elegance once, and I promise you will make it again and again. Here’s the video how-to and printable recipe:
Chicken Thighs with Sage, Roasted Cabbage, and Sweet Potato
To watch me prep, cook, and taste this delightful dinner, just click on the “play” arrow above. Scroll down for my tips and printable recipe.
Tips!
Make it ahead! You can assemble this dinner several hours ahead of time. Put the cabbage and the (lightly-browned) chicken on one baking sheet, and the sweet potato medallions on another sheet, as illustrated in the video. Cover with cling film and refrigerate until you are ready to bake.
Select a long sweet potato. For the prettiest medallions, select a long, cylinder-shaped sweet potato. Or, forget the medallions, and simply cut a humpy-bumpy sweet potato into cubes!
Use free-range chicken. For the best flavor and tender texture, use skin-on, bone-in thighs from locally-sourced, free-range chickens. You’ll spend a little more, but you won’t end up with rubbery thighs. Well, you know what I mean.
Hungry for more? Get my email updates!
Think you’ll give this delightful dinner a try some day? Talk to me in the comments field below.
Love ya – Kevin
Looking for other sage-inspired recipes? Here are some of my favorites:
Quinoa Stuffing with Leeks, Sage, and Sun-Dried Tomatoes
Pierogi with Butternut Squash and Sage
Sheet Pan Dinner with Delicata Squash, Apple, and Sausage
Here’s the printable:
Chicken Thighs with Sage, Roasted Cabbage, and Sweet Potato Medallions
Equipment
- A large sheet pan for the cabbage and chicken; a small (or large) sheet pan for the sweet potatoes
Ingredients
For the Roasted Cabbage:
- 1 green or 'Savoy' cabbage, cut into shreds
- 2 tablespoons Extra-virgin olive oil
- Kosher salt and grinds of black pepper
For the Sweet Potato Medallions
- 1 long, tapered sweet potato (about 1 lb.)
- 1 tablespoon Extra-virgin olive oil
- Kosher salt and grinds of black pepper
For the Sage Chicken
- 4 Skin-on, bone-in chicken thighs
- 8 large sage leaves (use additional leaves if small in size)
- Kosher salt and grinds of black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
Instructions
- Arrange oven racks in the center and upper third positions. Preheat the oven to 425°F.
- Put the shredded cabbage on a large baking sheet. Add a drizzle of extra-virgin olive oil, and a sprinkling of kosher salt and freshly-ground black pepper. Toss to coat. Then spread the cabbage out in an even layer. Set aside.
- Peel the sweet potato, and then slice it into 1/4-inch coins or "medallions." Arrange the medallions in a single layer on a small (or large) baking sheet. Brush the tops with olive oil and sprinkle with kosher salt and freshly-ground black pepper. Set aside.
- Pat the chicken thighs dry with paper towels. For each thigh, gently loosen the skin, and then place 2 (or more) sage leaves between skin and meat. Dust the skin with kosher salt and freshly-ground black pepper.
- Warm the butter and olive oil in a skillet over medium heat. When the butter melts, add the chicken thighs skin-side-down. Sauté just until the skin turns chestnut brown -- 90 seconds to 2 minutes. Immediately remove from heat.
- Make 4 openings in the cabbage bed, and add a chicken thigh to each opening. Place this cabbage-and-chicken baking sheet on the center rack of the preheated oven; put the other baking sheet that holds the sweet potato medallions on the upper third rack.
- Bake until the cabbage turns brown and crisp around the edges, the chicken registers 165°F, and the sweet potato medallions are caramelized and tender -- usually 25 minutes.
Janet McKeighen says
I’m definitely going to try this recipe as I really like chicken, cabbage & sweet potato…..but question: I usually only like chicken breasts; could this recipe be made using breasts instead and if so would you cook a bit longer? Or do you suggest using thighs only? 🙂
Please advise…… Jan McKeighen in Tucson, AZ
Kevin Lee Jacobs says
Hi Janet – I know this recipe works out really well with bone-in chicken thighs. If you make it with skin-on, bone-in breasts, just cook until the breasts achieve 165°F when tested with a digital thermometer — 20-25 minutes. Enjoy!
lise says
hi, will make it tomorrow night, i have never known how to make sweet potatoes that sweet before, nor sweet cabbage. I had a meal last night given to us with sweet potato, could not figure how this woman got the potatoes caramalized. So, i am going to give this a try, looks yummy and easy. ! Thank you for all you’ve shared with us Kevin, it hasn’t gone un noticed … we all love what you posted. The tips, the hints, etc. You are a world of knowledge! Thanks again
Lise
Sandy Martinez says
Hi Kevin,
Should I remove the fat from the chicken? I noticed your thighs are very fat-less!
I’m making it!! Yummy!! You know me and cabbage!
Thanks for your inspiration.
~love Sandy
Sandy Martinez says
P. S.
While the chicken, cabbage and sweet potato are transforming into a beautiful meal, won’t you please play your piano for us?
Sandy
Kevin Lee Jacobs says
Hi Lise – Thanks so much!
Hi Sandy – Thanks for watching the video! The thighs I buy are from free-range chickens — there’s no excess fat to remove. Yes I will play the piano again on a future video!
Mary Hoffert says
Will definitely try this recipe. I look forward on Sundays to your recipes and gardening hints. I really like watching you make the recipes and have learned lots of new tricks.
One note, I saw that you have the handle of your fry pan sticking out from the front of the stove. Not a good idea. If you bump the handle you can start a fire or burn yourself. Turn the handle to the side over the counter.
Danella on the Canadian west coast says
Love cabbabe, love sweet potatoes and have chicken just waiting to be used in a new recipe. This looks delicious! Love all your videos.
Kate Ferris says
This looks great, Kevin. And regarding your videos – they are wonderful as they are. Over the past couple of years you have become a ‘friend’ (although we’ve never met) and I look forward to each post. Plus, I can actually imagine myself making these recipes, unlike some videos where I watch and think, “Wow – you’d have to be a master chef and have the contents of an international grocery store to make that one.” Please keep doing what you do. (And if you’re ever so inclined to post another piano video, that would be cool, too! ) ♥♥
Nancy Tauber says
Kevin, your videos are terrific. I’ve learned so much about technique by watching you show us recipes in detail with humor and clear language. This dish looks just up my alley – I’m going to invest in free range local chicken. Also, love love love the kale/pasta/mushroom delight – have made it many times.
Kevin Lee Jacobs says
Hi Mary Hoffert – So glad you enjoy the recipes.
Hi Danella – Let us know how the dinner works out for you!
Hi Kate – Thank you for the words of encouragement. I’m humbled!
Hi Nancy – Delighted to know the videos are helpful to you. Thank you!
Kerry says
I’m always looking for another good chicken recipe and this is one I am going to try! Thanks Kevin!
Kerry says
PS. Your videos are ‘real and honest’ which I and others find refreshing. Also, I love all the helpful hints you give as you go along! So helpful in learning a new recipe. Again, thanks!
Louise says
I have a strong feeling I’ll love this as much as your coq au vin which is a family favorite!
Do not give the quality of your videos a second thought…they’re wonderful and please don’t ever stop!
I’ve learned so much from you especially your gardening expertise!
Stay healthy,
Louise
Kevin Lee Jacobs says
Hi Kerry – I’m so glad the videos are helpful to you. Hope you enjoy this dinner!
Hi Louise – Thanks so much for the encouragement in regard to videos. Great to know that you enjoy my Coq au Vin recipe!
Alan D. says
Made this for Lisha and I for dinner. The cabbage caramelized to a delicious sweetness, the sweet potatoes followed, and the chicken was a smoky treat. Thanks.
Ellen says
Made this and its simplicity and audacious deliciousness blew me away! A definite winner having leftovers tonight!
Kevin Lee Jacobs says
Hi Alan – Glad to hear!
Hi Ellen – I’m so pleased!
mgaukler says
Kevin,
Since I stumbled upon your website, I have made several of your recipes. I just made this for my family and they ate every bite!! This isn’t an easy feat because my youngest daughter and husband are not huge vegetable fans. I have to also add that I love your videos. I listened as you spoke about not having a flashy video; but I truly appreciate your videos because you are honest, sincere, and real. Please continue posting and sharing!! Thank you!!
Kevin Lee Jacobs says
Hi mgaukler – I’m so glad you enjoyed this dinner, and that you took the time to tell me so! Also, thank you for the kind words regarding my (less-than-professional) videos.
Jeanette says
My sage plant is growing prolifically so will make this meal tonite. I always enjoy your videos, especially your garden tours.
Patricia Mersman says
I don’t have any sage leaves, but I do have tarragon growing in a pot, so will try this recipe with tarragon instead and report back later. Thanks for the inspiration!
Nita Dunn says
This is so good!! The sweet potato medallion recipe has made repeat appearances with other dinners since I made this meal the first time last month.
Kevin Lee Jacobs says
Hi Nita – I’m so glad!!!