# What you’ll need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon salt
06 - ½ teaspoon ground black pepper
→ Cabbage Slaw
07 - 4 cups shredded green cabbage
08 - 1 cup shredded red cabbage
09 - ½ cup sliced green onions
10 - ¼ cup chopped fresh parsley
→ Lemon Butter Dressing
11 - 3 tablespoons unsalted butter, melted
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon Dijon mustard
14 - ½ teaspoon salt
15 - ¼ teaspoon black pepper
16 - 1 teaspoon grated lemon zest
# Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Pat chicken thighs dry with paper towels. Rub thoroughly with olive oil, garlic powder, smoked paprika, salt, and black pepper, coating all surfaces evenly.
03 - Place seasoned chicken thighs skin-side up on prepared baking sheet. Bake for 30 minutes until skin achieves golden crispness and internal temperature reaches 165°F.
04 - While chicken roasts, combine shredded green cabbage, red cabbage, green onions, and fresh parsley in a large mixing bowl.
05 - In a small bowl, whisk together melted butter, fresh lemon juice, Dijon mustard, salt, pepper, and lemon zest until fully emulsified.
06 - Pour lemon butter dressing over cabbage mixture and toss thoroughly until all vegetables are evenly coated.
07 - Transfer crispy chicken thighs to serving plates and arrange dressed cabbage slaw alongside. Serve immediately while chicken retains optimal temperature.
