Cooking Time: 40 minutes

Serves 4 

What you Need:

• 1 Tbsp Olive Oil
• 4 chicken thighs, bone-in and skin on
• 1 cabbage, cut into 1/8ths
• 3 cups cauliflower florets
• 2 scallions, chopped green and white separated
• 1 pouch Haven's Kitchen Herby Chimichurri
• 1 pouch Haven's Kitchen Red Pepper Romesco
• Salt and pepper, to taste

How to Make It:

1. Preheat oven to 450 degrees.
2. Season chicken thighs with salt and pepper. In a large non-stick pan over medium-high heat, add 1 Tbsp olive oil and sear your chicken thighs for 3-4 minutes per side until golden brown. Reserve the fat left in the pan.
3. Toss your cauliflower, the white part of the scallions, and cabbage with the leftover fat from searing your chicken and half a pouch of Haven's Kitchen Herby Chimichurri. Season with salt and pepper to taste.
4. Place your veggies on a sheet tray, and nestle your browned chicken thighs in between the veg. Drizzle half a pouch of Haven's Kitchen Red pepper Romesco on your chicken thighs. Bake in preheated oven for 25-30 minutes, rotating tray half way. Chicken should be cooked to 165 degrees Fahrenheit.
5. Remove tray from oven and garnish the veggies with more chimichurri. Drizzle the Red Pepper Romesco on top of the chicken.
6. Sprinkle with green scallions and enjoy!