Active Time

　　25 minutes

　　Total Time

　　45 minutes

　　Developed for our #cook90 initiative, these cumin-spiced chicken thighs and potatoes are balanced by a zippy alternative to coleslaw. The recipe serves 4 tonight, or 2 with leftovers to make "Nextover" Chicken Tacos with Quick Refried Beans tomorrow.

　　

Ingredients

Serves 4, or 2 with leftovers

　　1/4 cup plus 2 tablespoons olive oil, divided

　　1 tablespoon plus 1 1/4 teaspoons ground cumin, divided

　　1 3/4 teaspoons kosher salt, divided

　　1 3/4 teaspoons freshly ground black pepper, divided

　　12 ounces baby Yukon Gold potatoes, halved (about 2 cups)

　　8 bone-in, skin-on chicken thighs (about 2 pounds), trimmed of excess skin and fat, patted dry

　　2 1/2 cups very thinly sliced red cabbage (from about 1/4 medium cabbage)

　　1/2 cup very thinly sliced red onion (about 1/4 onion)

　　1/4 cup chopped mint

　　1–2 tablespoons very thinly sliced jalapeño

　　2 tablespoons white wine vinegar

　　1/2 teaspoon honey

　　

Step 1

Place a rack in top third of oven; preheat to 425°F. Mix 1/4 cup oil, 1 Tbsp. plus 1 tsp. cumin, 1 1/2 tsp. salt, and 1 1/2 tsp. pepper in a large bowl. Add potatoes and toss to coat. Arrange potatoes on a rimmed baking sheet. Add chicken to bowl and toss to coat. Arrange skin side up on baking sheet in between potatoes.

　　

Step 2

Roast chicken and potatoes, tossing potatoes halfway through, until potatoes are crispy, chicken skin is browned, and an instant-read thermometer inserted near bone registers 165°F, 30–35 minutes.

　　

Step 3

Meanwhile, toss cabbage, onion, mint, and jalapeño in a large bowl. Cook vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 tsp. cumin in a small saucepan over medium heat until warmed through. Pour hot dressing over cabbage mixture and toss to coat. Let sit until ready to use.

　　

Step 4

If desired, reserve 4 chicken thighs and 1/2 cup slaw for "Nextover" Chicken Tacos with Quick Refried Beans.

　　

Step 5

Divide remaining 4 chicken thighs, potatoes, and slaw among plates.

　　

Do Ahead

Step 6

Chicken and slaw can be made 2 days ahead; cover and chill.