1 cup broccoli florets
1 cup cauliflower florets
1 cup chopped red cabbage
1 lemon, sliced thinly, with seeds removed
3 cloves garlic, sliced thinly
1 small onion, sliced
¼ cup olive oil, divided
2 sprigs thyme, leaves only
2 sprigs rosemary, leaves only
Sea salt
Freshly ground black pepper
10 ounces bone-in chicken thighs
Toasted almonds (optional)
Sauerkraut (optional)
Preheat oven to 350 degrees.
In a Dutch oven or braising pan, layer broccoli, cauliflower, cabbage, lemon, garlic, and onion. Drizzle with 3 tablespoons olive oil and toss gently. Add thyme and rosemary and season with salt and pepper.
Place chicken on top of veggies, skin side up. Drizzle with remaining olive oil and season with salt and pepper. Place in oven and roast for 20 minutes. Baste the chicken with the oil and juices in the pan. Cook for another 25 to 30 minutes or until chicken is cooked through and lemons have become caramelized.
Serve chicken with the veggies and lemon slices. Drizzle everything with the pan juices. Serve with toasted almonds and sauerkraut if desired.
Pro tip: Save bones from chicken to make bone broth.