Chicken Thigh, Red Cabbage & Potatoes

4 cups shredded red cabbage (1/2 small head)- I usually do the entire head
10 halved new potatoes
extra-virgin olive oil
course salt and ground pepper
1 pound chicken thighs
2 Tbsp. grainy mustard
2 Tbsp. honey
2 Tbsp. horseradish
zest of 1 lemon plus lemon juice from 2 lemons.

Preheat oven to 400 degrees. Toss cabbage and potatoes with olive oil; season with salt and pepper. Roast for 25 minutes. Meanwhile, marinate chicken thighs in olive oil and juice from one lemon (can marinate up to overnight). Drain chicken thighs, then smear with mustard, horseradish and zest of one lemon. Nestle in pan with cabbage and potatoes and roast another 15 minutes. Squeeze lemon juice over all just before serving.

This recipe is also great with salmon!