Description
A hearty and flavorful German-inspired dish featuring roasted chicken seasoned with traditional spices, served alongside tangy-sweet braised red cabbage—perfect for celebrating Oktoberfest.
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground caraway seeds
- 1 medium red cabbage, shredded
- 1 apple, peeled and grated
- 1 medium onion, thinly sliced
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1/4 cup chicken broth
- 2 tablespoons butter
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken thighs with salt, pepper, smoked paprika, garlic powder, and ground caraway seeds.
- Heat olive oil in a skillet over medium-high heat and sear the chicken thighs skin-side down until browned, about 5 minutes. Flip and sear the other side for 3 minutes.
- Transfer the chicken to a baking dish and roast in the oven for 25–30 minutes or until cooked through.
- While the chicken roasts, melt butter in a large pot over medium heat.
- Add the onion and sauté for 3–4 minutes until softened.
- Stir in the shredded red cabbage, grated apple, apple cider vinegar, brown sugar, and chicken broth.
- Cover and cook over low heat for 30–40 minutes, stirring occasionally, until the cabbage is tender and flavorful.
- Serve the roasted chicken hot with a generous portion of braised red cabbage.
Notes
- For added flavor, marinate the chicken with spices overnight.
- Use a tart apple like Granny Smith for better contrast in the cabbage.
- Can be served with mashed potatoes or spaetzle for a complete meal.
Nutrition
- Serving Size: 1 chicken thigh with cabbage
- Calories: 420
- Sugar: 9g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 110mg