3 tablespoons olive oil
Juice of 1 lemon
3 cloves garlic, minced
½ small head of cabbage, sliced into 2-inch rounds
½ red onion, sliced
10 ounces bone-in chicken thighs
1 sprig thyme, leaves only, chopped
1 sprig rosemary, leaves only, chopped
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Preheat oven to 375 degrees.
In a small bowl, whisk olive oil, lemon juice, and garlic.
On a greased, rimmed baking sheet, place cabbage rounds and scatter onion on top. Top with chicken thighs. Pour oil mixture over chicken and vegetables. Scatter thyme and rosemary evenly on top and season with salt and pepper.
Roast for 35 to 40 minutes, or until cabbage is tender and chicken is cooked through.
Serve with nuts and pickled ginger on the side, if desired.