Cooking Time
55 Mins
Category
dinner
Roast Chicken with Braised Red Cabbage and Potatoes
Why it helps
Red cabbage is rich in antioxidants, including anthocyanins, which give it its vibrant purple colour and have anti-inflammatory properties that may help reduce inflammation in the body, and it is also an excellent source of vitamin C and dietary fibre. Pairing this classic side with lean roast chicken adds high-quality protein, and potatoes with the skin on contribute additional fibre and potassium. This meal fits well into a balanced dinner pattern that is traditional across Germany, Austria, and Switzerland, especially in colder months.
Ingredients
4 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon paprika
Salt, to taste
Black pepper, to taste
1 small red cabbage, thinly sliced
1 apple, peeled and diced
1 onion, sliced
2 tablespoons apple cider vinegar
1 tablespoon brown sugar or honey
2 whole cloves
1 bay leaf
1/2 cup water or vegetable stock
1 tablespoon vegetable oil
600g small potatoes, halved
Methods
Preheat the oven to 200C (400F).
Rub the chicken thighs with olive oil, paprika, salt, and pepper. Place on a baking tray and roast for 35 to 40 minutes, until cooked through and golden.
Meanwhile, toss the halved potatoes with a little oil, salt, and pepper. Spread on a separate tray and roast for 30 to 35 minutes, until tender and golden.
While the chicken and potatoes roast, heat the vegetable oil in a large pot over medium heat. Add the onion and cook for 3 to 4 minutes until softened.
Add the sliced red cabbage, apple, apple cider vinegar, brown sugar or honey, cloves, and bay leaf. Stir to combine.
Add the water or stock, cover, and simmer for 30 to 35 minutes, stirring occasionally, until the cabbage is tender.
Remove the bay leaf and cloves. Season the cabbage with salt and pepper to taste.
Serve the roast chicken alongside the braised red cabbage and roasted potatoes.