Sheet pan maple-mustard chicken thighs and red cabbage from The Washington Post by Ellie Krieger

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Notes about this recipe

  • mharriman on February 24, 2020

    Incredibly good. We loved this. I was amazed how delicious this was...maybe because my expectations were not at the 5 level, but 5 is what my husband and I thought as we were eating this. He doesn’t like caraway seeds so I substituted celery seeds with good results. I also forgot to add the 2 T of maple syrup to the red cabbage, so I drizzled a generous 1 T at the end of roasting. Roasting the cabbage in the other prescribed ingredients transformed it. I only had whole grain mustard and creamy Dijon, so I mixed the two and brushed the mixture (with maple syrup) over the chicken before roasting and before putting it back in the oven with the cabbage. Will definitely repeat.

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