Go Back
+ servings
Print Recipe
5 from 3 votes

Chicken Thighs with Sage, Roasted Cabbage, and Sweet Potato Medallions

Fresh sage does wonders for chicken thighs! Ingredients below are for 2 very generous servings; increase ingredients as necessary for additional servings
Prep Time10 mins
Cook Time25 mins
Course: dinner, Main Course
Cuisine: American
Keyword: low carb
Servings: 2

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.