CRISPY-SKINNED SHEET-PAN CHICKEN

2 1/2 tablespoons grainy

mustard

3 tablespoons maple syrup,

divided

1/2 teaspoon freshly ground

black pepper, divided

2 1/2 pounds skin-on bonein 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 heat to 450 degrees.

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 degrees. 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 degrees 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. Makes 4 to 6 servings.

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. (From nutritionist and cookbook author Ellie Krieger.)