Name: Keto Sheet Pan Chicken with Cabbage, Fennel and Eggplant
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6 servings
Ingredients: 1 small green cabbage; 1 fennel bulb with fronds; 1 medium Italian eggplant, cut into 1 1/2-inch cubes; 5 scallions, thinly sliced; 1/3 cup extra-virgin olive oil; 2 tablespoons white wine vinegar; 2 tablespoons Whole30-approved Dijon mustard (such as Thrive Market, Tessemae's or Annie's Natural organic; see Cook's Note); Kosher salt and freshly ground black pepper; 6 bone-in, skin-on organic chicken thighs; 1/4 cup roughly chopped flat-leaf parsley; 2 tablespoons roughly chopped oregano leaves

Directions

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22m Easy 96%

CLASS

Preheat the oven to 400 degrees F.
Cut the cabbage into quarters then cut out and discard the core from each quarter. Halve each quarter lengthwise for a total of 8 wedges. Separate the leaves, keeping the wedges intact, and place on an 18-by-13-inch rimmed baking sheet. Halve the fennel lengthwise, cut out and discard the core, then slice the fennel crosswise into half-moons 1/4 inch thick. Reserve the fennel fronds for garnish. Add the fennel and eggplant to the baking sheet.
Combine the scallions, olive oil, vinegar, Dijon, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Stir together then pour over the vegetables. Toss to coat and spread into an even layer.
Liberally season the chicken with salt and pepper then place on top of the vegetables, spacing the thighs 2 to 3 inches apart.
Roast in the oven for 30 minutes. Rotate the baking sheet and continue to roast until the vegetables are softened and charred around the edges and the chicken is cooked through with golden and crispy skin, about 30 minutes more.
Remove from the oven and sprinkle with the parsley, oregano and reserved fennel fronds.