Chickens were engineered to be nextover’d, and the proof is the thighs, which stay moist in the fridge for a few days and pull apart easily to go into sandwiches, soups, or, in this case, the tacos.
Ingredients
For the Chicken and Potatoes
- ½ cup olive oil
- 2 tablespoons ground cumin
- 3 teaspoons kosher salt, plus more for potatoes
- 1½ teaspoons freshly ground black pepper
- 16 bone-in, skin-on chicken thighs (about 4 pounds total), trimmed of excess skin and fat and patted dry
- 2 pounds baby Yukon gold potatoes, halved
For the Cabbage Slaw
- 5 cups very thinly sliced red cabbage (about ½ medium cabbage)
- ½ cup very thinly sliced red onion (about ¼ onion)
- ½ cup chopped fresh mint
- 1 jalapeno pepper, very thinly sliced (3 to 4 tablespoons)
- ¼ cup white wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon honey
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
How to Make It
- Set racks in the top and middle thirds of the oven and preheat it to 425°F.
- Mix the oil, cumin, kosher salt, and pepper in a large bowl. Add the chicken thighs and toss to coat. Transfer the chicken, skin side up, to a rimmed baking sheet, leaving any excess oil and seasoning behind in the bowl. Add the potatoes to the bowl and toss to coat. Transfer the potatoes to a second rimmed baking sheet and sprinkle with a little more salt.
- Place the chicken on the top rack and the potatoes on the middle rack. Roast the potatoes, tossing halfway through, until crispy, about 15 minutes. Remove them from the oven and let them rest while the chicken finishes. Continue roasting the chicken until the skin is browned and an instant-read thermometer inserted near the bone registers 165°F, about 25 minutes more.
- Meanwhile, in a large bowl, make the slaw: Toss together the cabbage, onion, mint, and jalapeño. In a small saucepan, cook the vinegar, oil, honey, cumin, salt, and pepper over medium heat until warmed through. Pour the hot dressing over the cabbage mixture and toss to coat. Let sit until ready to use.
- Reserve 8 chicken thighs and 1 cup slaw for the Chicken Tacos with Quick Refried Beans; let them cool slightly, then store in separate covered containers in the refrigerator for up to 3 days. Divide the remaining chicken thighs and coleslaw among four plates, and serve with the potatoes.