# Components:
→ 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
# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Pat the chicken thighs dry with paper towels. Rub them all over with olive oil, garlic powder, smoked paprika, salt, and pepper.
03 - Place the chicken thighs skin side up on the prepared baking sheet. Bake for 30 minutes until the skin is crispy and the internal temperature reaches 165°F.
04 - In a large bowl, combine the shredded green cabbage, shredded red cabbage, sliced green onions, and chopped fresh parsley.
05 - In a small bowl, whisk together melted butter, fresh lemon juice, Dijon mustard, salt, pepper, and grated lemon zest.
06 - Pour the lemon butter dressing over the cabbage mixture and toss thoroughly to combine.
07 - Serve the crispy chicken thighs hot alongside the lemon butter cabbage slaw.
