Skillet Roasted Chicken Thighs, Red Cabbage, and Beet Greens

Skillet Roasted Chicken Thighs, Red Cabbage, and Beet Greens (Serves 1-2)

I ended my banana habit a few weeks ago as I shift more of my diet from fruits to vegetables. Vegetables can do everything fruits can do better except taste sweet. You often hear that bananas are a good source of potassium, but did you know that beet greens, sweet potatoes, and tomatoes offer more potassium than bananas? They do. You cannot see the beet greens very well in this picture, but there is lots of it in hiding under the red cabbage. Red cabbage begins to look inky and dark after roasting, but tastes great. I usually eat only 2 chicken thighs in one meal, but I must confess that I ate 4 thighs, one small head of cabbage, and a bunch of beet greens in this one meal. I slept good afterwards too.

Prep and Cook Time: 40-45 minutes

Ingredient list:

4 bone-in, skin-on chicken thighs
1 small head of red cabbage
1 bunch of beet greens
Coconut oil
Red chili powder
Garlic powder
Black pepper

Directions: Pre-heat oven to 400 degrees. Chop cabbage into bite-size pieces. Pile in a bowl and season with a dusting of salt, garlic powder, and a little red chili powder. Add 1 tablespoon of coconut oil to a cast iron skillet over high heat. Dust both sides of chicken with salt, garlic powder, and black pepper. Brown chicken 4 minutes on one side and then turn to brown the other side another 4 minutes. Cover with a close-fitting lid while browning to minimize splatter. While the second side is browning, add chopped cabbage to the skillet and arrange around the chicken thighs. Add as many of the beet greens to the skillet as possible. Use a fork or spoon to poke greens into corners and create a small mound of greens in the center. Season greens with a little salt and garlic powder. Return lid to skillet. Once the second side has had 4 minutes to brown, move the skillet to the oven and let everything roast together for 30 minutes at 400 degrees. When done, pull from the oven and transfer to plates. Enjoy!

Notes: I tend to eat a pound of vegetables in one sitting when they are cooked with chicken thighs, but I am a big eater.

The inspiration for this meal came from page 29 of Melissa Joulwan’s new cookbook Well Fed: Paleo Recipes For People Who Love To Eat. Melissa’s recipe calls for skinless, boneless chicken thighs, but I like the extra fat produced by the skin. And I save chicken bones to make my own broth. Maybe you should try it both ways and see which you like best.

My cast iron skillet is a 12-inch Lodge Logic with matching iron cover. A cast iron skillet might be the greatest cooking tool ever. The 12-inch size is seriously heavy when loaded with food and big enough to cook for a family, but I don’t think I could get enough vegetables in a 10-inch skillet to satisfy me. Lodge is a great brand of cookware. Check it out in my online Store.

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One Response to “Skillet Roasted Chicken Thighs, Red Cabbage, and Beet Greens”


  1. paleo journey 12 days in | UncleBobbyJr - [...] night I made one of my new favorites, skillet roasted chicken and kale. Thanks for posting that recipe.…

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