Chicken Thighs with Radish Slaw

Prep time: 10 minutes | Cook time: 27 minutes | Serves 4

4 bone-in, skin-on chicken thighs

1½ teaspoon kosher salt, divided

1 tablespoon smoked paprika

½ teaspoon granulated garlic

½ teaspoon dried oregano

¼ teaspoon freshly ground black pepper

3 cups shredded cabbage

½ small red onion, thinly sliced

4 large radishes, julienned

3 tablespoons red wine vinegar

2 tablespoons olive oil

Cooking spray

1. Salt the chicken thighs on both sides with 1 teaspoon of kosher salt. In a small bowl, combine the paprika, garlic, oregano, and black pepper. Sprinkle half this mixture over the skin sides of the thighs. Spritz the baking pan with cooking spray and place the thighs skin-side down in the pan. Sprinkle the remaining spice mixture over the other sides of the chicken pieces.
2. Slide the baking pan into Rack Position 2, select Roast, set temperature to 375ºF (190ºC), and set time to 27 minutes.
3. After 10 minutes, remove from the oven and turn over the chicken thighs. Return to the oven and continue cooking.
4. While the chicken cooks, place the cabbage, onion, and radishes in a large bowl. Sprinkle with the remaining kosher salt, vinegar, and olive oil. Toss to coat.
5. After another 9 to 10 minutes, remove from the oven and place the chicken thighs on a cutting board. Place the cabbage mixture in the pan and toss with the chicken fat and spices.
6. Spread the cabbage in an even layer on the pan and place the chicken on it, skin-side up. Return the pan to the oven and continue cooking. Roast for another 7 to 8 minutes.
7. When cooking is complete, the cabbage is just becoming tender. Remove from the oven. Taste and adjust the seasoning if necessary. Serve.