Roast 20 to 25 minutes, until the cabbage softens, and the chicken is crispy on top and registers 170 degrees on an instant-read thermometer. If the chicken is done before the cabbage, transfer it to a plate and cover with foil. Return the cabbage to the oven until it reaches desired tenderness.

Drizzle the cabbage with the remaining tablespoon vinegar and season with additional salt, if desired.

Makes 6 servings

Per serving: Calories 430; Total Fat 22g; (Sat Fat 5g); Protein 39g; Carb 14g; Fiber 2g; Cholesterol 185mg; Sodium 420mg; Total Sugar 10g (Added Sugar 6g)