Blackened Chicken with Roasted Vegetables

Makes 6 servings

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  • 1 small head of cabbage
  • 1 large sweet potato
  • 2 tablespoons of oil (1 tablespoon for the sweet potato, 1 tablespoon for the cabbage)
  • 1 teaspoon of black pepper (½ teaspoon of pepper for cabbage and ½ teaspoon pepper for the sweet potato)
  • 6 bone-in skinless chicken thighs
  • 1 tablespoon oil (for chicken)
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper (for chicken)


  1. Preheat oven to 375°F.
  2. Wash your hands well with soap and hot water.
  3. Line a baking pan with aluminum foil and coat with cooking spray.
  4. Cut the cabbage in half, and with the cut side down, cut out and discard core.
  5. Wash and chop the cabbage.
  6. Wash and cut the sweet potato into small cubes.
  7. Place cabbage on one end of the sheet pan and place sweet potato cubes on the other end of the pan.
  8. Season with black pepper and oil. Toss to evenly coat.
  9. Place chicken in the middle of the pan and evenly coat with oil.
  10. Wash hands well with soap and hot water after handling raw chicken.
  11. Mix seasonings together and sprinkle on chicken.
  12. Place baking pan in preheated oven.
  13. Cook for 30 minutes.
  14. Remove pan from oven and gently stir the vegetables.
  15. Return baking pan to the oven for 20 minutes.
  16. Check the temperature of the chicken using a meat thermometer. Make sure it is fully cooked. Minimum internal temperature should be 165°F.
  17. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.