Garlic Honey Lemon Pepper Chicken with Roasted Cabbage

Pat the chicken thighs dry with a paper towel. Place them in a large bowl.

Drizzle the chicken with olive oil. Season generously with the salt/pepper/garlic blend, lemon pepper seasoning, smoked paprika, and Creole seasoning.

Using gloved hands, massage the seasonings into the chicken, making sure to get under the skin.

Cover the bowl and let the chicken marinate in the refrigerator for at least a few hours.

Preheat your oven. While not stated, 400°F (200°C) is a good temperature for this recipe. Cut the head of cabbage into large wedges.

In a large skillet over medium-high heat, sear the cabbage wedges on both cut sides until they develop a nice brown crust.

In a small bowl, prepare the cabbage paste by combining minced shallots, olive oil, roasted garlic paste, salt, red pepper flakes, 2 tablespoons of chopped chives, and about 1/4 cup of Parmesan cheese. Mix well.

Place the seared cabbage wedges on a parchment-lined baking sheet. Brush the paste over the inside and outside of each wedge.

Place the marinated chicken thighs on a wire rack set over a foil-lined baking sheet.

Bake the chicken for about 35 minutes and the cabbage for 20-30 minutes.

While the chicken and cabbage bake, prepare the mashed potatoes. Place the cubed potatoes in a pot of salted water and boil for about 12 minutes, or until fork-tender.

Drain the potatoes and pass them through a potato ricer into a large bowl.

Add melted butter, warm heavy cream, sour cream, salt, buttery garlic & herb seasoning, garlic paste, black pepper, and 1 tablespoon of chopped chives. Mix until smooth and creamy.

After 35 minutes, remove the chicken from the oven. In a saucepan, make the glaze by melting butter and adding honey, roasted garlic paste, soy sauce, lemon juice, a sprinkle of lemon pepper seasoning, and 4 lemon slices. Simmer until slightly thickened.

Brush the glaze generously over the baked chicken thighs. Place a cooked lemon slice on top of each thigh.

Return the chicken to the oven for another 5-7 minutes to set the glaze.

Remove the cabbage from the oven, sprinkle with the remaining Parmesan cheese, and return to the oven for a few more minutes to melt the cheese.

To serve, spread a base of mashed potatoes on a plate. Top with the glazed chicken thighs and a roasted cabbage wedge. Drizzle extra glaze over everything and garnish with remaining fresh chives.