Author Alexa Weibel

Lillian recommends this recipe5 servings

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½cup olive oil, plus more for brushing and drizzling

2tablespoons stone-ground coarse mustard, plus more for serving

4garlic cloves, minced

4teaspoons apple cider vinegar

4teaspoons cumin seeds

Kosher salt and black pepper

1medium head green cabbage (about 2½ pounds)

2medium red onions, peeled, then cut into ½-inch rounds

¼cup drained capers

1½teaspoons ground coriander

1teaspoon ground cumin

6bone-in, skin-in chicken thighs (about 3 pounds total)

Torn fresh parsley, dill or arugula sprigs, for garnish

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1. Step 1

   Heat the oven to 425 degrees. Prepare the dressing: In a small bowl, whisk together ½ cup olive oil with the mustard, garlic, vinegar and cumin seeds. Season generously with salt and pepper.

2. Step 2

   Prepare the cabbage: Halve the cabbage lengthwise through the core, then cut each half into 1-inch-thick wedges. (Make sure to continue cutting lengthwise through the core to keep the pieces intact.) You should have about 16 pieces.

3. Step 3

   Add the cabbage wedges to a large (13-by-18-inch) baking sheet. Brush all the wedges with half the vinaigrette, then carefully turn and brush the other side with remaining vinaigrette. Arrange in an even layer, then season generously with salt and pepper. On a separate baking sheet, brush the red onion rounds with olive oil on both sides; season generously with salt and pepper. Add the onion rounds to the cabbage wedges, interspersing the red onion and cabbage and tucking some onion rounds partly underneath. Sprinkle the capers evenly on top.

4. Step 4

   Prepare the chicken: In a small bowl, toss the coriander and cumin with 1 tablespoon salt and 1½ teaspoons pepper. Place the chicken on the sheet pan where you oiled the onions and drizzle with olive oil all over, then rub the seasoning all over the chicken. Arrange the chicken pieces on top of the cabbage and onions, skin-side up.

5. Step 5

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