Crispy Chicken and Potatoes with Cabbage Slaw

Ingredients for Crispy Chicken and Potatoes with Cabbage Slaw

• 60ml plus 2 tablespoons olive oil, divided

• 1 tablespoon plus 1 1/4 teaspoons ground cumin, divided

• 1 3/4 teaspoons kosher salt, divided

• 1 3/4 cucharaditas de pimienta negra recién molida, dividida

• 350g baby Yukon Gold potatoes, halved (about 475ml )

• 8 bone-in, skin-on chicken thighs (about 900g ), trimmed of excess skin and fat, patted dry

• 2 1/2 cups very thinly sliced red cabbage (from about 1/4 medium cabbage)

• 1/2 cup very thinly sliced red onion (about 1/4 onion)

• 1/4 taza de menta picada

• 1–2 tablespoons very thinly sliced jalapeño

• 2 cucharadas de vinagre de vino blanco

• 1/2 cucharaditas de miel

Place a rack in top third of oven; preheat to 218°C. Mix 60ml oil, 1 tablespoon plus 1 teaspoon cumin, 1 1/2 teaspoons salt, and 1 1/2 teaspoons pepper in a large bowl. Add potatoes and toss to coat. Arrange potatoes on a rimmed baking sheet. Add chicken to bowl and toss to coat. Arrange skin side up on baking sheet in between potatoes.

Roast chicken and potatoes, tossing potatoes halfway through, until potatoes are crispy, chicken skin is browned, and an instant-read thermometer inserted near bone registers 74°C, 30–35 minutes.

Meanwhile, toss cabbage, onion, mint, and jalapeño in a large bowl. Cook vinegar, honey, and remaining 2 tablespoons oil, 1/4 teaspoons salt, 1/4 teaspoons pepper, and 1/4 teaspoons cumin in a small saucepan over medium heat until warmed through. Pour hot dressing over cabbage mixture and toss to coat. Let sit until ready to use.

If desired, reserve 4 chicken thighs and 1/2 cup slaw for "Nextover" Chicken Tacos with Quick Refried Beans.

Divide remaining 4 chicken thighs, potatoes, and slaw among plates.

Chicken and slaw can be made 2 days ahead; cover and chill.

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