YOUR SOLIN GENERATED RECIPE
Baked Chicken Leg Quarters with Cabbage
Crispy skin chicken leg quarters roasted over a bed of tender, caramelized cabbage ribbons seasoned with aromatic garlic and smoky paprika.
INGREDIENTS
1 large chicken leg quarter
2 cups green cabbage
1 tbsp extra virgin olive oil
0.5 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp smoked paprika
1 tsp apple cider vinegar
PREPARATION
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
Thinly slice the green cabbage into ribbons and place them in a large mixing bowl.
Toss the cabbage with half of the olive oil, the apple cider vinegar, and a pinch of the sea salt and black pepper.
Spread the cabbage ribbons in an even layer across the prepared baking sheet.
Pat the chicken leg quarter thoroughly dry with a paper towel to ensure the skin achieves maximum crispiness.
In a small dish, combine the garlic powder, smoked paprika, and the remaining sea salt and black pepper.
Rub the chicken leg quarter with the remaining olive oil and then coat it evenly with the spice mixture on all sides.
Place the seasoned chicken directly on top of the cabbage bed and roast for 35 to 40 minutes.
The dish is ready when the chicken reaches an internal temperature of 165°F and the cabbage is tender with golden, caramelized edges.
Allow the chicken to rest for 5 minutes before serving to ensure the meat remains juicy.