Heat the oven to 425°F with a rack in the middle. Set out a large rimmed sheet pan.

Put the cabbage wedges on one half of the sheet pan. Keep the wedges attached at the core so they stay together as they roast.

Put the red onion wedges on the sheet pan with the cabbage.

Drizzle the cabbage and onion with 1 tablespoon of the olive oil. Sprinkle them with 1/2 teaspoon of the salt.

Turn the onion wedges to coat them in the oil. Leave the cabbage mostly cut-side down so it can brown well.

In a large bowl, stir together the remaining 2 tablespoons olive oil, the jerk seasoning, honey, lime juice, the remaining 1/2 teaspoon salt, and the black pepper.

Add the chicken thighs to the bowl. Turn them so the seasoning mixture coats both sides.

Lay the chicken thighs on the empty side of the sheet pan in a single layer. Scrape any thick seasoning left in the bowl onto the chicken.

Roast for 15 minutes, until the chicken starts to brown and the cabbage edges begin to darken.

While the first roast happens, slice the scallions if you have not already done it and cut the remaining lime half into wedges.

Take the sheet pan out of the oven. Turn the chicken over with tongs.

Carefully turn the cabbage wedges so the second cut side can brown. Turn the onion wedges as well.