1-Preparing the Ingredients: Start by removing any excess fat or skin from the 5-6 chicken thighs and patting them dry. This helps the marinade adhere better and ensures crispy skin during roasting. Next, prepare the vegetables by cutting 1 small head of cabbage into wedges and 1 large red onion into wedges. The wedges should be about 1-inch thick so they hold their shape during cooking without becoming mushy.

2-Making the Green Goddess Marinade: While many people wonder about the convenience of using store-bought Green Goddess dressing, the homemade version truly makes this dish shine. Mix all the marinade ingredients until completely smooth, then reserve about 1 cup of the mixture for serving later. Place the chicken thighs in the remaining marinade in a sealed bag and let them marinate for at least 2 hours or up to 2 days for enhanced flavor. The longer they marinate, the more flavorful and tender the chicken will become.

3-Roasting Process: When you’re ready to cook, preheat the oven to 425 degrees Fahrenheit. This high heat is essential for getting that perfectly crispy chicken skin while keeping the inside tender and juicy. Arrange the cabbage and onion wedges on a rimmed sheet pan, making sure not to overcrowd the pan. Drizzle with olive oil and season with salt and pepper. Place the marinated chicken on top, skin side up, and drizzle with additional olive oil. Roast in the oven for 30 to 37 minutes, checking that the chicken reaches an internal temperature of 165 degrees Fahrenheit. Allow the chicken to rest for 10 minutes before serving, which helps retain the juices. If desired, return the cabbage to the oven for extra char while the chicken rests.