2 tablespoons extra-virgin olive oil, divided
4 skinless chicken thighs
Sea salt and ground pepper
1 onion, diced large
1 large russet potato, diced medium
4 carrots, sliced
1 heaping cup cabbage, chopped
1 cup chicken broth
1 teaspoon thyme
1 tablespoon Dijon mustard
- Heat oven to 375°F. In a large cast iron pan, heat 1 tablespoon oil over medium-high heat. Season chicken with salt and pepper and cook until browned on both sides, about 2 minutes. Remove chicken to a plate.
- Add remaining tablespoon olive oil, onion, potato, and carrots to pan. Sprinkle with salt and pepper and toss to coat. Place in oven and roast for 20 minutes. Remove pan from oven and stir in cabbage, broth, thyme, and mustard. Nestle the chicken thighs in, return pan to oven, and roast another 30 minutes, stirring halfway through, until vegetables are tender.