Sheet-pan dish scores high on f lavor, low on ef fort

Three things that make me very happy: simple, sheet pan and supper. Add “scrumptious” to that list and you have an apt description of what this recipe brings to the table.

CRISPY-SKINNED SHEET-PAN CHICKEN

Active:

1 hour

Servings: 4 to 6

• 2 1/2 tablespoons grainy mustard

• 3 tablespoons maple syrup, divided 20 minutes | Total:

Sheet Pan Maple-Mustard Chicken Thighs and Red Cabbage. [TOM MCCORKLE/FOR THE WASHINGTON POST]

• teaspoon freshly ground black pepper, divided

• 2 1/2 pounds skin-on bone-in chicken thighs

• 8 cups thinly sliced red cabbage, about 1/2 medium head

• 1 medium red onion, sliced

thinly into half moons

• 5 tablespoons apple cider vinegar, divided

• 2 tablespoons extra-virgin olive oil

• 1 teaspoon caraway seeds • 1/2 teaspoon kosher salt, or more to taste

Position the rack in the middle of the oven and preheat to 450 F.

In a small bowl, mix the mustard, 1 tablespoon of the maple syrup and 1/4 teaspoon of the pepper.

Place the chicken on a large, rimmed baking sheet and pat dry with paper towels. Drizzle the mustard mixture over both sides of the chicken and rub some under the skin. With the chicken skin-side up, place the sheet pan in the oven and roast about 20 minutes, until the skin has begun to crisp a bit.

Remove the baking sheet from the oven and reduce the oven temperature to 375 F. Transfer the chicken to a plate and discard any accumulated fat.

In a large bowl, toss the cabbage, onion, 4 tablespoons of the vinegar, the oil, the remaining 2 tablespoons of maple syrup, caraway seeds, salt and the remaining 1/4 teaspoon pepper. Transfer the cabbage mixture to the baking sheet, spreading it evenly, and return the chicken, skin-side up, to the sheet, nestling it in the cabbage. Roast 20 to 25 minutes, until the cabbage softens, and the chicken is crispy on top and registers 170 F on an instant-read thermometer. If the chicken is done before the cabbage, transfer it to a plate and cover with foil. Return the cabbage to the oven until it reaches desired tenderness.

Drizzle the cabbage with the remaining tablespoon vinegar and season with additional salt, if desired.

Nutrition (based on 6 servings, pouring off 3 tablespoons of chicken fat) | Calories: 430; Total Fat: 26 g; Saturated Fat: 6 g; Cholesterol: 185 mg; Sodium: 420 mg; Carbohydrates: 13 g; Dietary Fiber: 3 g; Sugars: 9 g; Protein: 33 g.