Maple Mustard Chicken Thighs

I have a short menu this week, but didn't want you to miss out on this chicken recipe!  Also, check out this great soup recipe....Roasted Broccoli Cheddar Soup and don't miss the gingerbread cake!! 
Yes, this chicken recipe has some maple syrup in it so not strictly no sugar... but I also believe in allowing sugar and/or grains to sneak into my diet on a rare occasion.  To me, it's more important to eat foods as close to their natural state as possible.  Real maple syrup fits that bill for me ... again, occasionally.

Sheet Pan Maple-Mustard Chicken Thighs and Red Cabbage

2 1/2 TBSP grainy mustard
3 T maple syrup, divided
1/2 tsp freshly ground black pepper, divided
2 1/2 pounds skin-on bone-in chicken thighs
4 cups thinly sliced red cabbage (or 2 packages pre-shredded)
1 medium onion, thinly sliced in half moons
5 TBSP apple cider vinegar, divided
2 TBSP extra-virgin olive oil
1 tsp caraway seeds (optional)
1/2 tsp kosher salt, or to taste

Preheat oven to 450 degrees.  Position oven rack in the middle of the oven.

In a small bowl, mix together mustard, 1 TBSP maple syrup, and 1/4 tsp black pepper.  

Place the chicken on a large baking sheet and pat dry with paper towels. (If you have time, pat the chicken dry the night before and allow to sit in the fridge overnight to dry even more.  The secret to really crispy chicken is being well dried before cooking.)

Drizzle the mustard mixture over the chicken, flipping once to coat all sides.  Rub a little under the skin too!
Make sure the skin side is up, and then place the baking sheet in the oven.  Cook about 20 minutes.
Remove the baking sheet from the oven. Reduce the oven to 375 degrees. Transfer the chicken to a plate and discard any accumulated fat.
In a large bowl, toss the cabbage, onion, 4 TBSP vinegar, oil, 2 TBSP maple syrup, caraway seeds (if using), salt and 1/4 teaspoon black pepper. Spread the cabbage mixture evenly onto the baking sheet.  Place the chicken skin-side up on top of the cabbage.
Roast 20 - 25 minutes, until the cabbage softens and the chicken is crispy on top and reaches an internal temp of 170 degrees.  If the chicken is done but the cabbage is still firm, transfer the chicken to a plate and cover to keep warm. Return the cabbage to the oven until it reaches desired tenderness.
Drizzle the remaining tablespoon vinegar over the cabbage and season with additional salt, if desired.