2pounds bone-in chicken thighs (4 to 6 depending on the size)
1/4cup red miso
2 tablespoons Dijon mustard
Salt and pepper
2 tablespoons good-quality vegetable oil
Instructions
Heat the oven to 450°F. Trim and core the cabbage and cut it into wedges about 1 1/2 inches thick. Cut the scallion whites into 1-inch pieces and slice the green parts thinly; keep them separate. Use a fork to combine the miso with the mustard in a small bowl; mix until smooth.
Scatter the cabbage and scallion whites into the bottom of a large rimmed baking sheet. Sprinkle with salt and pepper and drizzle with the oil. Toss then spread the vegetables into an even layer in the bottom of the pan.
Using your fingers, loosen the skin of the chicken thighs and spread some of the miso mustard between skin and meat, then turn and rub a little on the other side. As you work, nestle the chicken pieces into the pan on top of the vegetables. Transfer the baking sheet to the oven and lower the heat to 375°F.
Roast the chicken and vegetables undisturbed for 30 minutes. Then check the progress and move the cabbage and scallions around with a fork so they cook evenly; scooch the chicken as necessary so it’s sitting directly on the bottom of the pan. Continue roasting until the chicken is deeply browned; when you turn a piece over and nick with a sharp knife to the bone, the juices run clear. (An instant-read thermometer inserted into the thickest part of a thigh should read between 155°F and 165°F.) Toss the vegetables in the pan juices, garnish with the scallion greens, and serve hot or at room temperature.