Why this fits a family on a budget
Bone-in chicken thighs are one of the most budget-friendly cuts of meat available, keeping this protein-packed dinner comfortably under $3.50 per serving. The oven does most of the work hands-free, so a novice cook can simultaneously prep the simple stovetop cabbage without feeling rushed.
• 4 pieces bone-in skin-on chicken thighs
• 0.5 head green cabbage
• 1 large yellow onion
• 4 cloves garlic cloves
• 14.5 oz canned diced tomatoes
• 1.5 tsp smoked paprika
• 1 tsp ground cumin
• 0.5 tsp ground coriander
• 0.25 tsp ground cinnamon
• 0.5 tsp ground ginger
• 0.5 tsp cayenne pepper
• 1.5 tsp salt
• 0.5 tsp black pepper
• 2 tbsp vegetable oil
• 1.5 cup white rice
• 1 tbsp butter
• 0.5 whole fresh lemon
1. Preheat your oven to 425°F. Line a rimmed baking sheet with foil for easy cleanup.
2. In a small bowl, mix together the smoked paprika, cumin, coriander, cinnamon, ground ginger, cayenne, 1 teaspoon of salt, and black pepper to make your spice blend.
3. Pat the chicken thighs completely dry with paper towels — this helps the skin get crispy. Rub 1 tablespoon of oil all over both sides of the chicken thighs, then sprinkle the spice blend evenly over every surface.
4. Place the seasoned chicken thighs skin-side up on the prepared baking sheet. Roast in the preheated oven for 30-35 minutes, until the skin is deep golden brown and crispy and the internal temperature reads 165°F on a meat thermometer.
5. While the chicken roasts, start your rice on the stovetop according to package directions.
6. Slice the half-head of cabbage into thin strips about 1/4-inch wide. Dice the onion. Mince the garlic cloves.
7. About 15 minutes before the chicken is done, heat the remaining 1 tablespoon of oil and butter in a large skillet over medium-high heat until the butter is melted and foamy.
8. Add the diced onion to the skillet and cook for 3-4 minutes, stirring, until softened and starting to turn golden at the edges.
9. Add the minced garlic and stir for 30 seconds until fragrant.
10. Add the sliced cabbage and the remaining 0.5 teaspoon of salt. Stir to combine, then cook for 5-6 minutes, stirring every minute or so, until the cabbage is wilted and has golden-brown spots on the edges.
11. Pour in the canned diced tomatoes with their liquid. Stir together and cook for 3-4 minutes until the liquid reduces slightly and the mixture looks saucy rather than watery.
12. Squeeze the lemon half over the cabbage mixture and stir. Taste and add more salt if needed.
13. Serve the roasted chicken thighs alongside the garlicky cabbage tomato mixture and cooked white rice.
Contains: dairy. Always double-check labels for your household's allergies.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.