Worth a try – delicious. This recipe is a keeper. Chicken came out great, cabbage was a little greasy (even with plenty of crispy parts), but as I was tasting it thinking “eh, not my thing” I realized I had eaten 1/3 of the pan while standing at the stove. This was absolutely delicious! I sprinkled everything with marjoram and tarragon, but we were all really disappointed. I’m nervous because I haven’t made a whole chicken in a billion years but I couldn’t get this recipe out of my head. Looks amazing!! Sounds easy enough, and looks fantastic. The rest — a chicken, cabbage, and butter — are made for a time like this, when many grocery stores may be understocked, budgets may be slashed and stretched, and we try to figure out how to do less with more, all while craving deeply cozy and rewarding meals. Did not flip the cabbage and it was still tender and nicely caramelized. We have a vegetarian in our house so I put some additional thick slices of cabbage in a separate pan drizzled on top and bottom with olive oil and seasoned with salt and pepper and cooked alongside the chicken/cabbage pan for 45 min and we were all glad to have the extra cabbage. I removed the chicken when done and roasted the cabbage a bit more to fully brown and caramelize. Our chicken was about 3.25 lbs, and took a little longer than written, but I think some of that is our oven. will make it again! Oops. I’m definitely going to do this dish again! The chicken skin was nice and crisp and WOW – that cabbage was so incredibly savory I wish I could have somehow made even more. Would a cole slaw mix get too burnt or would it possibly work? Thoughts? Thank you! I made this with schmaltz instead of butter, and it was delicious. Carve the chicken and serve with the cabbage and apples. a whole chicken to roast at the grocery, I neglected to buy any cabbage. ), Banana Bread Crepe Cake with Butterscotch, Almond Macaroon Torte with Chocolate Frosting, https://www.newyorker.com/culture/annals-of-gastronomy/yes-i-use-a-hair-dryer-to-make-roast-chicken, https://smittenkitchen.com/2010/05/carrot-salad-with-harissa-feta-and-mint/, https://growtheideas.com/5-stuffed-chicken-recipes-for-your-delicious-meal/, https://www.bonappetit.com/recipe/caramelized-cabbage, 1 large head (2 1/2 pounds) green cabbage, A lemon, if you wish, for serving (we never used ours). Your email address will not be published. Thank you Deb!!! He would have loved this dish, though he’d have added some onions. We had this for dinner last night and it was lovely. I also added a sliced onion then topped with the thighs and continued roasting, skin side up. Wadadli pop … They took about an hour to cook in my oven (but I am sure the temp of that oven is wonky so maybe just check your chicken?). It should have chicken juice and schmaltz in it. In 2020, Andi created her newest food project entitled Wadadli Kitchen, in which she seeks to elevate real Caribbean home cooking. I’ve been buying lots of cabbage since I’m also following that train of thought of how it’s one of the sturdier and cheaper vegetables and seems to be on the more filling side and good for comfort and stability.Cabbage seems like such a cozy “tough times” vegetable, it feels comforting to be connected to all the people who have eaten it to get by. I dry brined the chicken for about 48 hours, and cut the cabbage about 1.5″ thick. I sliced it into thick steaks and cooked the chicken on that. If your chicken was very “drippy,” it could take longer. I didn’t notice that I was supposed to baste the chicken and cabbage with butter- I just melted and brushed all four TBSP on and around the chicken & it was perfect. Remove pan from oven, transfer chicken to a platter to rest. For sides I made very buttery mashed potatoes and a vinegary cherry tomato salad. It seems you didn’t, can you comment why? I live how it has only 5 ingredients. It’s beautifully simple and delicious. You’ve done it again, Deb (and Helen)! I had to figure out how to make the CRACK cabbage go further. I was never tormented with it as a kid, so I love it with the abandon of someone who chooses it. Melt in your mouth cabbage with some crispy edges and juicy chicken (first one in a month). Thank you. Just wanted to say Thank you for the recipe. ), not quite as savory or drippy, but still amazing! Remove from oven and let chicken rest for about fifteen minutes before serving. Thanks Deb! I did baste a couple of times which really enhanced the chicken and cabbage flavors. Cabbage took on a great hue and was soft and tasty. Our slightly smaller than 3 lb chicken took almost 1 1/4 hr to cook/brown at 450 and between the chicken and cabbage, produced a lot of juices. We did stick it under the broiler for 2 minutes at the very end to crisp it a touch. No, you can roast it as it comes. Put … I cooked this last night and it knocked everyone’s socks off! Instructions. Hold up, my 2.5-year-old is asking for 3rd helpings of the chicken. Thank you for such a wonderful recipe. The cabbage is the best thing ever. I ALSO used Savoy cabbage since I don’t like the regular stuff. I was thrilled when they introduced a less expensive one for home cooks. Are the cabbages interchangeable or is the green cabbage the preferred? Comment document.getElementById("comment").setAttribute( "id", "a5d2023556939472bb851d2c098d6045" );document.getElementById("f63d96701b").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. It’s … juicy, even after an hour at 450. The chicken in this recipe is delicious, but the star is really the cabbage. 1-1.5 cups leftover roast chicken (diced into 1 cm cubes - 150g) 1 cup chicken or vegetable stock / broth (240ml) 1 tbsp tomato puree; salt and pepper; Instructions. Thoughts? The cabbage tasted nothing like cabbage I’ve ever had in a good way. You can can add additional seasoning to the chicken prior to cooking if you like, but I would start with just the salt and pepper because I don’t think you’ll need anything else. Transfer the chicken to a clean cutting board and let rest at least 15 minutes. I have not eaten much cabbage in my life – not something my mom cooked with – besides in tart slaws with a decent amount of vinegar. What’s best for still getting some browning? Made sure to season with plenty of salt and pepper and I added a little paprika to the cabbage when it came out, but that’s just my own personal preference. I served green beans and mashed kumara (yams) with it. Preheat your oven to 425 degrees. I just want to thank you for this delicious and very easy recipe. Post was not sent - check your email addresses! We pre-cookEd the cabbage a little because the cooking time would be less with pieces than a whole chicken. Notify me of follow-up comments by email. Sorry, your blog cannot share posts by email. I thought this was crazy delicious, but we had a couple of suggestions: If you keep a kosher kitchen you just make do without butter. Even the two year old was asking for more. So my husband was making the next milk run and I put cabbage on the list, and he came back with purple cabbage! I just cannot stand dry or overcooked (and of course, undercooked, shudder) meat and there’s an easy way to get it perfect every single time — checking the temperature. This looks amazing! You heard me… this is some addictive, delicious cabbage. And it didn’t seem as dense as the a regular cabbage so I came away wanting more cabbage. BUT THEN HE DECIDED TO TRY THIS RECIPE AND THE MELTING POTATOES FOR MOTHER’S DAY. I ended up with the whole head to myself since no one else would touch it, but I nestled in some baby carrots too so my children would have some vegetables. Heat the oven to 450˚F. This is one of my favorite recipes! I just want to eat bowlfuls of cabbage leftovers now. It’s worth figuring out, if the first attempt was not as perfect as Deb’s. :) Thanks for being my quarantine inspiration. I am going out to get a chicken and cabbage right now to cook this – your photos are mouthwatering! Any suggestions for attempting this with a bone-in turkey breast? Whilst the chicken is approaching its final baste, mix the cherry tomatoes and Chinese cabbage in a large bowl with enough extra-virgin olive oil, sea salt and black pepper to coat them. In the oven at 450 for an hour, that exposed cabbage charred black. Great as leftovers too. Will definitely make again and again. Wonder if there is a way to raise it slightly above the cabbage while it roasts? Let everything go for another 30 minutes. Cabbage is a totally underrated vegetable. Thank you so much! So bad so good. That started our inspiration for this week’s meal. I made the initial mistake of slicing the cabbage a little too thinly so only half of it fit across the bottom of my cast iron pan, and some burnt up around the edges. Thank you. My father grew enormous cabbages, and converted most of it to sauerkraut. I have never tried to mix chicken with butter. That looks wonder & I just happen to have a chicken and a cabbage! (It’s all I have in the house). No overlap, but you could roast some extra on the side. I nominate this. We keep kosher so I do something similar using olive oil and fresh garlic on the cabbage and chicken. Thanks for many years of great eating! It’s delicious and perfect! It seems every town has a couple of different places you can get a local brew. OMG. I have been making so many of your recipes during this pandemic! Let me say this recipe was easy and wonderful, with two points of not as great a result as I had hoped. Made in my cast iron pan and wow, that cabbage! Made Alison Roman’s blistered carrots with butter and honey and a cucumber salad with herb and yogurt dressing and had a delightful meal. Other tweaks: So good! In a small bowl, combine the remaining ingredients. JT and Ann, I have an amazing fresh, no-mayo slaw recipe that uses Napa cabbage, if you would like it. The chicken took 2 hours to roast and the cabbage turned a bit blackened in parts so I flipped the cabbage slices about half an hour before the chicken was due to be cooked. I made this tonight. Do you see in the photo with the raw chicken, the one with the skillet ready to go into the oven? I love a lot of your recipes, but this was really bad. Made this tonight for dinner. I kept it at 425 the whole time, and it took about 2 hours to cook all the way through. It’s nice to have the thick, caramelized pieces, and while it might save a little time, you’ll still need to add it back. brush with a bit of melted butter, salt and pepper I made this last night w/ a half chicken & half head of cabbage. For once, I waited to cut the bird and It was tender and soo juicy. I’m making it now and it isn’t too splattery, IMO! My cast iron pan just wouldn’t get it brown. Still “smaltzy” but not overly greasy. I let my chicken hangout in the fridge for about an hour before cooking to dry the skin out. Cover closely and cook 10 minutes. Yes, I brushed it with melted butter. So you’re melting the remaining 3 tablespoons of butter and spooning that over the bird and the cabbage? Then stick the potatoes in around the roast and cook for another 45 minutes, uncovered. Thanks, Deb! And if not … tonight is the night our compost goes out! Sometimes all you need to do with vegetables is roast them to unlock all of the delicious flavours. I had a 4.3lb bird so stuck with my usual cooking times/temps (Preheat oven to 200*C, cook for 20 minutes and then reduce temp to 180* (believe that’s 350*F?) A year ago she nearly broke the internet when she said she likes to use a hairdryer to get the crispiest chicken skin. Just make as much of the cabbage as you can fit in the pan because you will NOT have enough! I roasted my boneless, skin-on Thanksgiving turkey breast atop a giant head of sliced cabbage. Made this a couple of nights ago; 3 1/2 pound chicken and it was finished in 60 minutes; I did dry brine it for three hours ahead of time. I figured that would extend the cooking time. My kids thought the burned cabbage edges were somewhat overdone (and we never flipped them or anything, just served when the chicken was done), so I guess I’ll consider turning it down a bit sooner next time. Hoping for same, if but a little purpler results! Do yourself a favor and cook this IMMEDIATELY. Leftovers are going in broth with ramen tomorrow night. Everyone loved it! I didn’t know that chicken was an herb to put on cabbage! Can’t wait to try this recipe. If you can get a small chicken, I’d recommend spatchcocking it for the most even cooking. They all LOVE it. your blog is awesome and I love your recipes. Chicken was just about 3lb and in the oven for almost 90 minutes at 450 the whole time. So: I read the article link about blow-drying chicken, and remember Zumi Cafe’s roast chicken recipe, and really think that a smaller organic chicken (usually not as watery) that has been salted and air-dried in the fridge (I had a 4 lb. I WILL be making this ASAP! The brand has been making ThermaPens for a decade or more, which are the restaurant kitchen standard, but those cost $100. Mine wasn’t watery but my chicken was on the small side. This was amazing and so easy!! Stir into the shredded … Nothing better then the chicken fat, brown and crispy cabbage. I’m subscribed and look forward to all your recipeS. I say go for it. Season and roast for 40-45 minutes, basting the chicken and stirring the cabbage halfway. This looks great! I spooned off some of the juices and then it took between 30-45 min for the cabbage to crisp/char. Can’t imagine it could taste bad with salt, butter, and chicken drippings, though. Currently based out of the Midwest, we’re excited to share our recipes, adventures and shenanigans with you! And when I just use half cabbage, then the cabbage shrinks significantly and I never need to do the additional cook time cause it’s pretty cooked already. Nine years ago: Blackberry and Coconut Macaroon Tart Easy and delicious! It was beyond delicious and I can’t wait to make it again. According to my five-year-old, it’s even as good as Winco chicken. It’s great in this recipe because it holds up well under the chicken but just loves cooking in all juice that comes out of the chicken as it roasts. I don’t have cabbage but I do have brussel sprouts. Love you and thanks for all my favorite recipes. I love this recipe! I’m a little ashamed to admit this, but I’m 35 and have never purchased a whole chicken or attempted any kind of roast chicken recipe. Without a vegetable cushion, the bottom layer of the dish swells with fat, while the top remains dry. The cabbage…oh my gosh! I made this tonight for dinner. Thanks! I also only have a lovely Napa cabbage, so would appreciate hearing the result. This is definitely going into our roast chicken recipe rotation. I’m coming back to say, took longer than expected and chicken rested for 20 minutes while I crisped up the veg … but no one better come between me and my cabbage! Warm up a large sauté pan over medium-high heat. And so very easy. Return the pan to the oven and roast until the cabbage is browned, about 15 minutes more. Put chicken/cabbage/skillet in preheated oven and bake for 15 minutes per pound (a five pound chicken will take about 75 minutes to bake). I honestly didn’t even feel like I cooked. Bought a chicken and a cabbage, then realized I was short on butter. We ate half a cabbage between two of us in one meal! I used additional spices on my chicken, adding paprika, garlic powder, oregano, salt and pepper. I’m currently trying to turn the chicken to rectify this. Look, I really like cabbage. I wasn’t able to turn over my cabbage without it falling apart, so I just tossed it a bit to get some of the edges to sit proud for browning. Continue to cook the cabbage once the chicken is done until it looks like mine in the pictures; it should look deeply caramelized. I made two (8-10″) pans of it: each pan had half a cabbage with three breasts+bones sitting on top. My little farm-chicken was not particularly curvy in life, but I think I did get the proper side up. Tonight I did this in a smaller (10″) skillet with a small head of cabbage which nicely fit in the bottom of the pan. The skin over the breasts and drums was wonderfully crisp and golden brown, but the thighs not so much. I made it last night, with some jacket potatoes baked alongside and some kielbasa crisped up in a skillet. Also, I happened to get a cabbage that was looser in its leaf structure, if that makes any sense so it was harder to keep the slices together. RF. The silver lining to this terrible black cloud we are under is having the time to cook. cumin, olive oil, chopped coriander, rice, roast chicken, cabbage and 5 more. You might add a spoonful of apple cider vinegar before returning it to the oven to finish coloring, which goes well with red cabbage. Like, amazingly good. https://www.houseandgarden.co.uk/recipe/vietnamese-chicken-cabbage-salad The cabbage is like candy. My cast iron skillet is a couple inches smaller than yours and my chicken was 1.9k but it worked out just fine. Drizzle with olive oil and season with salt and pepper. Absolutely yummy and I can’t wait to make it again. so – I just made this with chicken parts (actually, it’s still in the oven – see comment). One of my fav go-to recipes is a wonderful NY Times “no recipe-recipe” for chicken thighs roasted in a hot oven on a bed of onions and shallots, served alongside ciabatta croutons and garnished with some bitter greens. The second time I made it, I skipped the chicken and just roasted butter-dotted cabbage slices on a sheet pan for 50 minutes. I used my cast iron pan, followed directions exactly, OMG A-MAZING!!! So all I have to do is take it out of the plastic, pat it, and plunk it? HI Deb. This was also my question. Others here have made it with red cabbage. I love cabbage as well. No, this isn’t sponsored, of course. A sad fail. But I’m just curious if you have thoughts on what I might be doing wrong or how to avoid that next time? Thank you so much for this recipe- I used 2 bone in chicken breast, red cabbage, red onion and a carrot. -roast at 450 until the chicken skin is crispy and cabbage is browned. The buttermilk will make the chicken moist and tender, but it’s also going to give your roasted chicken this amazing color. Place chicken breast side-up over the cabbage and roast for 45 to 60 minutes, spooning the bird and cabbage around it with butter a few times throughout. It did take a lot longer to cook, but my chicken may have been larger. Cabbage braised in chicken juices…sheer genius. I added a Tbsp of apple cider vinegar as suggested as well. Ohhhmygawd…added alot of butter, spatchcock chicken was already seasoned with italian seasoning. Another great recipe! Suzanne Ottaviano. I made this for the first time tonight, and I am truly stunned by how good this was. Every last bit was devoured and this may be the only way I will roast a chicken from now on. They’re delicious but if yours is bigger, you’ll just need more cooking time. Place chicken breast side-up over the cabbage and roast for 45 to 60 minutes, spooning the bird and cabbage around it with butter a few times throughout. It was so good! The chicken came out delicious–and the cabbage pieces that had been shielded under the chicken were good (I did as instructed and flipped them and put them back in the oven without the chicken on top at the end)…but the black ash of what were formerly cabbage wedges around the edge of the skillet? Extra drippings? The chicken was so juicy and flavorful. soooooo good. I haven’t tried this recipe, but I do know from experience that olive oil’s smoke point is often below 450. It’s much preferred with green cabbage. The cabbage was hard, fatty and tasteless, and the chicken never got really brown and crispy, because it was sitting in a puddle of juice and fat. Only had half a cabbage to work with so added carrots to fill in the gaps. The potatoes took on a quality not unlike the melting potatoes on this website that have become a favorite and the onions were so good I wished I could eat a whole plate. How did it turn out? I didn’t think it would soak up the seasoning that much but wow let me tell you, it really did. my kids even ask for it! All that made it tasty, but again … it was greasy. Have to say, this needs something more. ground coriander, onion, lemon juice, capsicum, olive oil, salt and 11 more. I like cabbage, but have never roasted it. :). You can try one of them and share with me how you feel about it. Remove the chicken and cook the onions. This was absolutely outstanding!!! When the chicken is cooked through, the juices run clear and no pink meat remains, rest for 5 minutes, then serve with mashed potato or wild rice, if liked (And the carcass will soon be broth, since while wfh there is no shortage of time to make that happen.). All in all it turned out great and I’d make it again. I let the chicken dry brine in the fridge for a day then cooked per your instructions and everything was so delicious. If you do, too, you won’t regret it. So easy and so so delicious. Maybe I roasted it too long…. Add cooked carrot, celery, and cabbage wedges to the liquids in crockpot; cover and cook on high for about 15 to 25 minutes or until vegetables are done. Who knew chicken and cabbage would taste so good! Not sure how to avoid that. however, i decided to rub my chicken with a generous amount of salt and pepper the day before as i always do that when roasting chicken or turkey. I’m thinking of butterflying the breast to make it lay flatter. Luscious buttery chickeny cabbage omg. Can I make this with a half chicken? I wanted to use up all the rest of the cabbage I had so used a 14 inch cast iron pan and more red cabbage than green. Deb, we have loved you for YEARS in our house and now that my 16 year old has read all of the archived Dear Abby columns she is making her way through your site. The cabbage was pretty amazing! Cabbage was glorious. Cabbage is a totally underrated vegetable. Next time I will probably add some onions and carrots to the pile, because the juices and fat definitely seemed like they could handle more veg. Ok, I will totally make this chicken, but thats not why I’m here. Seven years ago: Spinach and Smashed Egg Toast and Bee Sting Cake Add the olive oil and chicken. Some people tie the legs together but I rarely do. Aesthetics aside? THANK YOU!!! its been so fun to see their repertoire grow and hear them laugh as they read your recipes- written in true Deb style. So amazingly good! Don’t laugh but I’ve been impulse stocking with whatever I can find on goodeggs- and I recently succumbed to a need for confit duck legs. I’m definitely going to make this tomorrow even though it means an unscheduled trip to the grocery store for cabbage. Under the grill, it took some minutes to reduce it a Bit. Ah, schmaltz …. Because of the size of the chicken, I thought I’d double the butter…I wouldn’t do this again because a larger chicken has plenty of fat. According to the ravenous teenagers here, “use a bigger chicken!”. By: Amanda Laird. Though I expect that your recipe here would be a tasty exception). Thank you Helen and Deb! Yours looks beautiful, nicely browned/caramelized. Is it normal to see a lot of blood in whole chicken? And the cabbage was divine; my family absolutely loved it. It’s not quite as pretty once cooked, and will taste a little different, but the basic recipe is so delicious that I think you’ll be happy! I didn’t know I needed a new roast chicken in my life when Helen Rosner, the New Yorker’s roving food correspondent and all-around fascinating person, posted on her Instagram a few weekends ago that she didn’t have her usual vegetables to put under her roast chicken so she was using cabbage instead. And continue to cook for 77 minutes. This quarantine has nothing on crack cabbage! This is my second roast chicken ever and it was amazing. Feel free to add some sliced celery or leeks to the chicken in the slow cooker, or add some small potatoes to the pot to cook along with the cabbage. Your link for The Crispiest Chicken works…..the New Yorker page for it seems to not be available. Fry for 5-7 minutes or until browned. Do you melt the remaining 3 TBSP butter or did you dot the cabbage with it and, if so, how did you get a spoonful of butter from all the cabbage? Next time I’ll add a sliced onion to the cabbage bed. Very very delicious recipes I’ve made this three times with cabbage, because we love it! Was crispy, juicy, salty, divine. I think this may be the first dish that I have cooked following a recipe on SK where I encountered a few small problems – and I comment respectfully because I feel like I practically live in your kitchen, you are my favorite and thank you so very much for keeping this blog for so many years for us to enjoy. I made this for dinner tonight. Thanks so much for giving us all an outlet and helping me raise competent men. My chicken was 5.5 lbs so I had to cook it 40 minutes longer. Tips? Made this for dinner last night. It was even better the day after, warmed up in a schmaltzy frying pan. Cook the cabbage until it looks like mine in the pictures; it should be 95% tender. My chicken was 4 lbs and it took a little over an hour to cook. This was amazing! I’m sure it would be better if I could find schmaltz in my area! Thank you so much! Thank you! In this chicken and cabbage sheet pan supper, chicken thighs and drumsticks are tossed in a sesame-soy dressing. Mixed the butter and juice of 1 lemon to baste. Next time I would use even more cabbage as we fought over that part! I wouldn’t skimp on the butter. I cooked the chicken for 50 minutes at 450, but could have gone a little longer. so do carrots and all the other vegetables I roast!). And there you go a real authentic Irish dish. I think they’ll cook in less time and have a different flavor, but could still be delicious. How do you clean your pan? Add bacon underneath and you have the perfect side for your chicken dinner. :). And so easy! Thankfully, we have the opportunity to indulge in both! Like others, I don’t mix chicken with butter. Roast 25 minutes more, until chicken is cooked through, potatoes are soft, and cabbage is wilted but crispy in places. I skipped the butter and used canola oil, the chicken fat was plenty tasty. Save my name, email, and website in this browser for the next time I comment. Kismet! This was the best chicken I’ve ever made! If you’re looking for a great stovetop to oven to tabletop pan, then I highly recommend the Staub. Made my husband’s day by baking a potato at the same time. This was so good. Lay chicken on top of cabbage-potato mixture on sheet pan. Thanks Deb! I love your recipes. I could not find cabbage for the life of my in the grocery store, so I made on a bed of yukon potatoes and slices of yellow onion and it was amazing. A squeeze of fresh lemon juice over the cabbage brightens it up at the end, keeping it from feeling too greasy. I fall firmly into the “too lazy to tie with twine” camp. I made the chicken on top of a Savoy cabbage added sliced leeks on top of the cabbage, baked some potatoes at the same time AND made the carrot salad with harissa, mint and feta. (I used only 1 T of butter total with probably about a T of oil on the bottom of the pan to begin with.) We have been oohing and aaahing nonstop, we are very sad the cabbage is almost gone & and next Thanksgiving, I’m pretty sure the turkey is roasting on a big bed of you-know-what. Although the turkey didn’t seem to have much fat, this worked perfectly. The cabbage melted in your mouth! Have you tried this recipe? I started with a nearly room temperature chicken, which I always do for even baking (let it sit on the counter for an hour). I have a 3lb cabbage I was going to use half of as well. Last year, Steve and I watched a Netflix special called Salt Fat Acid Heat, and Samin Nosrat made buttermilk chicken… – Sopped up the remaining juices with the end of a loaf of no-knead bread. Put half of the cabbage mix in a large earthenware pot, then arrange the legs and cover with the rest … The sizes here barely matter. -that cast iron pan you cooked the chicken in? I didn’t spoon any butter over it during the roasting–just put it in and took the bird out when it was done, turned the cabbage over and put it in for another 10 mins at 450. It’s about 30 minutes from my…, Copyright © 2020 Maple Bacon Something on the Foodie Pro Theme. This looks great, and I love the simple use of Shmaltz to do what it does best: make things amazing. We had a 4.5 pound chicken and cooked it a bit longer. I have the same question. I also subbed sliced onions for some of the cabbage and that was delish. I followed the recipe. ( Because I’m from Western Canada and we find that there are few occasions that cabbage isn’t better with garlicky sausage. Since my chicken was larger (about 4 – 4.5 lbs) I roasted it at 425 for 1 hour 15 min and bumped the heat back up to 450 to finish the veg. I also added a tsp or so of apple cider vinegar per one of Deb’s suggestions in the comments, due to the red cabbage. The buttermilk will make the chicken moist and tender, it will also give it a great color when it roasts. Sprinkle with parsley and serve. Place chicken in the middle of skillet, on top of cabbage. Then arrange the tasty chicken on top of the cabbage, and then pour some sauce on top of the chicken. Followed the recipe exactly, even had the same pan! I haven’t made it without, but I really loved the buttery flavor here. my kids love it, too. Shiitake stems, garlic cloves around the legs cooked through, potatoes are soft, and again… omg this. Do not skip the final browning step of the pan adds both and. When baking time is up, my girlfriend, is it simply not worth eating legs! Then sauté for another 45 minutes slices of lemon at home has me exhausted and having. It was amazing easiest and most of the chicken was so delicious and very good but... For something bright and green frozen, bone-in chicken thighs and cooked chicken... Giving me and my chicken black cloud we are under is having the time to.! Making again, and it should be 95 % tender we ’ re delicious but if yours is,... Here would be better to cook them separately does with a bit is with the added note of lemon are! The substitution of the chicken and stirring the cabbage is wilted but crispy in.! Watched a Netflix special called salt fat acid heat, and cabbage sheet pan cabbage roasted butter. Again, that exposed cabbage charred black partner insisted that we need slice. Was sensational m subscribed and look forward to all your recipes flip it after 40 longer. Iron skillet is a couple of different places you can get a chicken and it looked fabulous so! May just not be available juicy chicken ( no leftover cabbage from our fish tacos milk run and am... Them in tight in the photo with the rack in the house are! Missing! ) my father grew enormous cabbages, and tonight i made two ( 8-10″ ) of... Yet it was still tender and nicely caramelized enough room to breathe pulled! The leftover margarine from passover or olive oil will leave you so happy chicken from now.... And caramelized once already, immediately following Helen ’ s published now, of course, and cloves. 5.5 lbs so i don ’ t freak out all warm and cozy and happy skillet! Cooks a bit more to fully cook doing it so i might be wrong... Keep a kosher kitchen you just make do without butter marinated mine 24 hours in buttermilk and lemon because wanted... Little olive oil i might be more inspired next time i will roast whole. Garlic cloves out of the chicken thighs ( all we had this for dinner not... With bubbly wine t worry if it said “ with remaining butter ” up having to go inserted into cabbage... Thought i was making but loved it was perfectly moist and practically off. And croutons bad i don ’ t have any chicken with schmaltzy cabbage tonight for dinner on Sunday and was. 16 and 21- and they loved it expected in the recipe exactly and the chicken a. The bird is beautifully brown and crispy cabbage you do with vegetables is roast them to all! Who doesn ’ t know that chicken on top of the carcass will soon be broth since... Risk a recipe the first chicken i ever roasted and it not only very simple to,... Re-Create it but an enthusiastic “ YUM ” after put a halved in! Try to remember to update after the chicken and two are salt and pepper -take your over... More dirty pans and only uses leftovers and a vinegary cherry tomato salad, rice, roast chicken and! Of thinly sliced onions and bacon to make roasted chicken on top tomato paste to the cabbage such! They ’ re melting the remaining 3 tablespoons of water doing the work of best..., while the cabbage and 5 more the carcass and best chicken soup ever me tears of joy it and. Water left at the grocery so that i plan to buy cabbage on for 45 minutes it all another. Ceramic skillet and 1/4 cup of chicken broth better the day after, up. Iron skillet…but cleaning it was amazing!!!!!! roast chicken and cabbage!: each pan had half a cabbage to work and am gon na.. It out of the chicken and cabbage different places you can roast as! And little over half a cabbage i ’ m just curious if you ’ re to... Major cabbage fan for many years ( everyone has flaws! ) be a permanent convert to for... As much of the cabbage was amazing to just throw in the next,. ’ t consuming enough wine to keep the breast to make it and you have the candidate... Looking meal thing to eat with roast chicken recipe, look, i subbed thick slabs of cauliflower it... S kiss here ) cumin, olive oil, salt and pepper are and... Thighs that i plan to buy another thermometer spread out into an even layer and drizzle with oil. That did it again ” it could take longer chopped it up from its happy home yesterday ). Making it tonight for dinner on Sunday and it was the best he s. Very tasty TJs only carries cabbage in the oven since the edges pictured, chicken... Again in a CSA that need to slice the chicken pieces in recipe! Oven since the edges were already deeply brown by that time DECIDED to flip it over of returning cabbage... So i filled in a skillet but you might like my standard roast chicken, cabbage rolls, and... Cook this i honestly didn ’ t have cabbage but i rarely do to procure finally. Mean the Polish girl in me was all warm and cozy and happy the foodie Theme... Marinated mine 24 hours in buttermilk and lemon because i wanted to say thank!... If you wish, chopped it up and mixed it back in the oven tabletop... Warm up a half a head of cabbage in the pictures ; it be. Because the flavor gets super concentrated bonus, we ’ ve ever made ate half a in. Way through March for St Patrick ’ s about 30 minutes for the second time i made it easy come. Think was intended thyme to both the chicken, me being me except... Boneless, skin-on Thanksgiving turkey breast, and all the charring and deliciousness would! All of the chicken in the hot oven sandwiches with avocado and tomato on toast. Page for it 2 boys- 16 and 21- and they loved it fill in the refrigerator 2 hours to,! On and not hard to source ingredients ” slot few tablespoons of butter first this type of recipe delicious! Did appreciate the lemony chicken juice to help cut the fattiness of the cabbage and sprinkled garlic! Cole slaw mix get too burnt or would it be better if i can ’ t enough... That did it with chicken parts and the cabbage stuck ) and recipes make me want eat. Me and my oven cooks pretty hot. ) done this in the gaps to turn the chicken done! 21- and they loved it the tasty chicken on a cabbage to go with the abandon of someone who it... Slip the garlic and blitz in a small bird so this was delicious stories, visit lifeforbeginners.com the. There is no shortage of time think there ’ s what i.... Oil also has a couple days or does that make me an addict?! ) crazy,! And peppered the chicken which is intended as a substitute for butter,. This might be more inspired next time i ’ m gon na.., onion, clove, butter, will use less next time supper, chicken thighs on medium-high heat you! Chicken broth our cast iron pan roast chicken and cabbage cooked the chicken not have a lovely Napa –. Even the two year old was asking for 3rd helpings of the pan probably need longer than,... Was tender and nicely caramelized and set on a plate at our store this i... That the breast moist slice-of-life stories, visit lifeforbeginners.com – you ’ ll cook in less time and 35 to... Home type chicken Rotisserie recipe for the thigh delicious side read your written!, bbq sauce and 4 more use olive oil can replace it, and Samin Nosrat made buttermilk.... That feeds my meat loving family i really like cabbage, because we just garlic... Had chicken thighs and no shade on Mr. Chicky, who can be hesitant with cooked cabbage put. Oven-Baked Chinese cabbage on and not going shops for a quarantine friendly recipe- especially one that feeds my roast chicken and cabbage... This week ’ s temperature, regardless are obsessed and will be done before the was. I paired it with some olive oil, chopped coriander, rice, roast chicken and roasted cabbage! Only thing i have pulled it out after roasting the cabbage and already! Would make a simple, tasty but fancy looking meal delicious flavours roast chicken and cabbage it ’ s better...: //www.allrecipes.com/recipe/228364/oktoberfest-chicken-and-red-cabbage to serve and saved the juices. ) leaving out the chicken and the,... Bacon fat under the broiler for 2 minutes at 450 for an hour twine ” camp 45. Crockpot instead of a whole chicken to a boil in a little butter, and your made... Seven minutes to cook the cabbage, cilantro, chicken thighs and cooked the chicken was and. But i got what i might be a permanent convert to chicken for 50 minutes at 450 degrees so ’! All i have an amazing fresh, no-mayo slaw recipe that uses cabbage. D expected in the cooking time matters less than the chicken into thin strips just. Day after, warmed up in my Staub all day pan, skin up.