Sheet Pan BBQ Chicken & Braised Parmesan Cabbage 6–8 boneless, skinless chicken thighs 2 yellow onions, sliced into ¼” rounds 3 russet potatoes, sliced into ¼” rounds Olive oil Salt and pepper BBQ sauce Slice onions and potatoes into ¼” rounds; toss with oil, salt, and pepper, then layer tightly on a sheet pan. Coat chicken in BBQ sauce and place on top. Roast at 400°F for 25–28 minutes, until cooked through. Remove chicken; broil vegetables 3–5 minutes to crisp. Return chicken, brush with more BBQ sauce, and broil 2–3 minutes until caramelized. Braised Parmesan Cabbage 1 green cabbage, cut into 4 wedges Olive oil garciadelacruzoliveoil 2 tsp minced garlic 2 cups chicken broth 1 cup heavy cream 1½ cups freshly grated Parmesan, divided ⅓ cup minced chives Sear cabbage wedges in olive oil with salt over medium-high heat until well charred. Add garlic; sauté 1 minute. Pour in chicken broth and cream; bring to a simmer and cook 6–8 minutes, turning once. Sprinkle 1 cup Parmesan over...