I will be honest, I’ll be trying it anyway and I won’t blame you if its a disaster, and how the hell can you go wrong w duck fat, right? Added a few cloves of garlic, dried thyme and oregano to the butter rub. I used bacon fat under the cabbage instead of oil and my chicken was already spatchcocked so took only 45 minutes. They both enjoy cooking and are competent in the kitchen, but as they learn to understand the precision in baking (mom, its like chemistry!) 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. Last year, Steve and I watched a Netflix special called Salt Fat Acid Heat, and Samin Nosrat made buttermilk chicken… Place the chickens in a roasting pan. We did it with chicken thighs and no butter and it was delicious! Could I use two Cornish hens i stead of a whole chicken? 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. I’m sure Deb will too, when she sees it. And considering it took about 15 minutes of prep time and 35 minutes to cook that’s not half bad. I love this recipe! How did it turn out? I made this for dinner tonight. Cook the cabbage until it looks like mine in the pictures; it should be 95% tender. -remove from oven, toss in pieces of left over chicken meat. Amazing!! Cannot thank you enough!!! As soon as I can get a chicken I am making this dish, and the crispy potatoes to go with it. The cabbage melted in your mouth! The cabbage was carmelized to perfection. Can I use bone-in chicken thighs instead? ->, Fresh, local beer is pretty common today. I don’t mix dairy with chicken. That looks wonder & I just happen to have a chicken and a cabbage! Super simple and so delicious. But we also ate it in slaw and stews. It was delicious! I also cooked in a glass pyrex pan because we don’t have a cast iron (unfortunately not in our own home right now). We had it with tzaziki and tomato salad, but the cabbage was the star. Add the cabbage, bread, onions, and chicken stock to a 9-by-13-inch baking dish (or other large pan), season with some salt and pepper, and give everything a nice toss. Thoughts? I then made chicken soup out of the carcass and best chicken soup Ever! So delicious. 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. It seems you didn’t, can you comment why? In case it’s helpful for anyone similarly challenged on meat options, I made this tonight with 9 drumsticks (a little less than 3 lbs) and it turned out great! I’ve been home with my 2 boys- 16 and 21- and they have embraced a love of baking- specifically YOUR recipes! I followed the recipe exactly; my bird was a little over 3 pounds and I cooked it 1 hr 10 minutes. On those last 5-10 minutes with the cabbage, I sprinkled on the slightest bit of sugar to help with further caramelization and yumminess. 3. Reading Time: 2 minutes. I have been making so many of your recipes during this pandemic! This is to die for and we’ve made it 3 times. I don’t have cabbage but I do have brussel sprouts. Highly recommended;), This should have been obvious to me before I made it, but I rarely eat cabbage. THANK YOU!!! Bought a chicken and a cabbage, then realized I was short on butter. Worth a try – delicious. but it’s worth a shot! I honestly don’t know what to expect inside the store packaging and just have vague memories of watching my mom prepare the turkey on Thanksgiving. Chicken. So make sure the bones are cooked through as well as the middle of the meat. I’d say the final cooking time was about 30 minutes for the breasts and 45 for the thigh/leg. For me, it was 10. Used a ceramic roasting pan for a 5.5 lb chicken and 3/4 head of cabbage. I love your recipes. :). I have a huge basketball-sized cabbage from the FM curbside pickup … But, I’m also lazy and don’t want to spend an hour cleaning the oven after the chicken roasts; is this a very messy recipe or, by some small chance, it sort of keeps its splatter to itself pretty well?? I love cabbage so its a win win for me!! How is it possible for this to taste so good!?! Our cast iron pan is 10 inches, but no problem there. Still “smaltzy” but not overly greasy. i did this tonight with bone-in thighs. Do you see in the photo with the raw chicken, the one with the skillet ready to go into the oven? It was so good! My husband loved it! My easy peasy hack is to save the wire cages from Champagne/Sparkling wine and squeeze the wire cage around the legs. The cabbage is such a great alternative to potatoes and croutons. I have a 3lb cabbage I was going to use half of as well. I cooked the chicken for 1.5 hours at 425 due to its larger size, which worked perfectly. Think it’s all b/c of the parts rather than whole chicken? Rosner won a James Beard award for an essay I still routinely quote from to my kids (“but chicken tenders have no terroir!” because we live in opposite land where they don’t like them but I do — but that’s a whole other blog entry) because it delights me so much. This type of recipe is the perfect candidate for leaving out the picky precise measurements–I love how quick that makes it. I made this last night w/ a half chicken & half head of cabbage. We just threw it in the cast iron on the stovetop once the cabbage was out and cooked it for a few minutes, which was fine. Can you clarify the butter (ha!) since I was serving 5 adults, and the addition of some potatoes and mushrooms. Has anyone tried this using a red cabbage? Made this for dinner last night. ❤. Drizzle with olive oil and season with salt and pepper. Do this in a cast iron pan. What am I doing wrong? I followed the recipe as written except for the substitution of the chicken thighs. I also added a sliced onion then topped with the thighs and continued roasting, skin side up. My cabbage was also 3 pounds; I had a little extra and made a riff on the vinegar slaw with cucumber and dill from. If your chicken was very “drippy,” it could take longer. Everything looked perfect and even better, they were all delicious. Slice cabbage into 1/4″ thick slices. a whole chicken to roast at the grocery, I neglected to buy any cabbage. This was amazing and so easy!! I’d love to get other people’s thoughts on other oils that could be subbed, though! Tonight I did this in a smaller (10″) skillet with a small head of cabbage which nicely fit in the bottom of the pan. -roast at 450 until the chicken skin is crispy and cabbage is browned. Remove the chicken and cook the onions. This dish was a big hit in our house last night. Pop into the oven and wait until the chicken is cooked to at least an internal temperature of 165F, or as appropriate for the type of chicken you are baking. Removed the thighs at 25 minutes and put the cabbage back in as suggested. Made this tonight, absolutely fantastic! And the chicken skin! I’ll have extra butter on-hand in case the chicken pieces don’t provide enough fat. My husband just asked for cast iron skillet chicken today. I haven’t made it without, but I really loved the buttery flavor here. Scatter the oven-baked cherry tomatoes and fresh blueberries all over the chicken and the dish is ready to be served. And I know in the end it’s all heat and food and it should be okay? I wouldn’t skimp on the butter. Don’t worry if it looks darker then you expect, it should. I would make this over and over again! There is a reason that people marinate chicken in buttermilk before frying it, it’s the most tender moist chicken you’ll ever eat. Delicious! I made this for the second time for Thanksgiving and it was absolutely delicious! I was always taught to roast my chicken breast down to keep the breast moist. Do I need to do anything to prep the chicken for cooking? My second surprise was that the underside of the chicken came out flabby and not worth eating. This was simple and incredible. I have a 12-inch cast iron skillet. Leftovers the next day are even better. Let me say this recipe was easy and wonderful, with two points of not as great a result as I had hoped. It turned out so delicious that I plan to buy cabbage on purpose going forward. Meanwhile, nestle the apple pieces into the cabbage. Can’t wait to make this again. Thank you! I made this with the chicken and the cabbage was amazing. Leave it. OMG!! =(. I salted and peppered the chicken heavily and placed in the refrigerator 2 hours before. No, this isn’t sponsored, of course. How to make Roasted Cabbage? In any case, it does work with chicken parts and the flavor is fantastic. When it starts to brown, don’t freak out. The chicken was moist and full of flavor! I was never tormented with it as a kid, so I love it with the abandon of someone who chooses it. Keep it up great post. Place chicken on top of the bed of cabbage. Lay chicken on top of cabbage-potato mixture on sheet pan. We used a 4.6 pound chicken, which took 1 hour and twenty minutes to cook, and did put the cabbage back in the oven to finish roasting as the chicken rested. I’m sure it would be better if I could find schmaltz in my area! It was delicious but I had some trouble with the cabbage. All in all it turned out great and I’d make it again. Butter has an even lower smoke point. Made this and its incredible! Thank you! I am also going to look at YouTube videos and other recipes just to be prepared, but I trust you so I wanted to ask you. Who knew chicken and cabbage would taste so good! This officially got saved to my “go-to” recipes. Make room in your recipe box for your new favorite chicken dinner. This looks unbelievably delicious. I have the same question. Thanks soooo much. One of the best roast chickens we’ve made and yet it was overshadowed by the buttery, tender, melt-in-your-mouth cabbage. Wow. This recipe was so easy and satisfying. Tasted very good though! I think it will work, just a little different flavor. I had a slightly larger bird so I loosely tented with foil towards the end. Take the rest of the spice oil ingredients and the remaining garlic and blitz in a liquidiser or food processor to make a paste. We keep kosher so I do something similar using olive oil and fresh garlic on the cabbage and chicken. (Or….I could use the Savoy cabbage for that wonderful recipe you posted a month or two ago for roasted wedges of Savoy cabbage with Parmesan and walnuts! And plan to bake potatoes alongside for a carb (have 3 kids to fill up). Thank you Deb!!! Two year ago: Fig Newtons and Cripsy Tofu Pad Thai Do not skip the final browning step of the cabbage, you won’t be sorry! Unfortunately for me, it was a bust. It is a beautiful pan, so you can serve right from it, saving you some dishes. Yes. Very easy directions to follow. Small cubes of chicken will only take five to seven minutes to cook. So so so good. You could use anything in that family to add a little punch to the cabbage. 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 have (unfortunately!!!) I hadn’t bookmarked this recipe and am not a huge fan of cabbage generally but I somehow found myself with almost nothing in the refrigerator but a defrosted 5-pound chicken and a week-old head of cabbage. I figured that would extend the cooking time. It was a 3 pound bird, took 45 minutes, and the cabbage another 10. Just a few everyday ingredients that you never thought to combine but yield a unique and delicious result. Thanks!! Bushels and crocks of it, yuck!! Do you think if I took the three confit legs and then nested some thighs around the legs and laid those motherfuckers on top of the cabbage, that I would have some good results? Fry for 5-7 minutes or until browned. It’s so true, it’s because it’s what I had on hand lol. There are only 2 of us, so we have 2 thighs and 2/3 of the cabbage for tomorrow. I’ve written about the Lodge Pan here and the Staub pan here if you want more details. Instead of basting the chicken with the additional 3T butter, I put one tablespoon butter under the skin on each breast and used the other 2 T on top of the skin. I used chicken thighs. Yes but they will likely be done before the cabbage is. Been sauteing shredded cabbage and sliced onion slowly in a little butter and olive oil, salt and pepper. I couldn’t stop eating it after plating. I also only have a lovely Napa cabbage, so would appreciate hearing the result. Made my husband’s day by baking a potato at the same time. Arrange the chicken on top of the cabbage, drizzle over any excess marinade and baste with the juices. To make Sheet Pan Roast Chicken with Cabbage. Maybe I roasted it too long…. The cabbage is supposed to go back in the oven once the chicken is out to pick up more color. Roast for 20 to 25 minutes more or until chicken is golden and cooked through. I think so but the cabbage will probably need longer than the hens so just put it back as long as needed. Thank you for sharing your work. Use whole chicken legs or chicken quarters, thighs, or other chicken pieces in this recipe. According to my five-year-old, it’s even as good as Winco chicken. Season the cabbage wedges with salt and pepper. Your email address will not be published. Made this last night! 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 did an additional 10 minutes at 450 for the cabbage, and to brown it a little more did about 5 minutes of broiling at high. 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. I accidentally used caraway seeds instead of fennel seeds once and it turned out great. Absolutely doing this again and sacrificing some skin crispness by starting the chicken off breast side down and flipping it part way to ensure even cooking if I have a larger bird. I’ve found chickens to be not very tender sometimes so it was a great combo. 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 Thank you. Kismet! The chicken also crisped up beautifully. OMG. The flavors are there but I decided to flip it after 40 minutes to try to brown the bottom. Thanks, Deb! Just ate this. Oh, and I put a sliced onion on Top of the cabbage. Seven years ago: Spinach and Smashed Egg Toast and Bee Sting Cake It’s a tie. I’ll be making this recipe this weekend and, obviously, pairing with bubbly wine. Thank you. I did exactly this for dinner tonight, and everything was delicious. Cabbage, then chicken skin, then chicken if you have any room left in your stomach after eating an entire head of cabbage on your own. Thanks for many years of great eating! Thanks so much for the recipe! I was confused too. Do you think it would be ok to cook the chicken on top of them? Stay safe and stay healthy. Hoping for same, if but a little purpler results! Very mild tasting & good for you. Required fields are marked *. Honestly it was still delicious but not as beautiful as Deb’s. roast chicken with schmaltzy cabbage. That started our inspiration for this week’s meal. 1 medium head green cabbage (about 2 1/2 pounds) 2 medium red onions, peeled, then cut into 1/2-inch rounds; 1/4 cup drained capers; 1 1/2 teaspoons ground coriander; 1 teaspoon ground cumin; 6 bone-in, skin-in chicken thighs (about 3 pounds total) Torn fresh parsley, dill or … Any ideas on where I went wrong? We pre-cookEd the cabbage a little because the cooking time would be less with pieces than a whole chicken. Your photography and recipes make me want to make every single one. budget friendly, hands off and not hard to source ingredients. Remove meat and switch to high setting. I’m currently trying to turn the chicken to rectify this. I swear by your Zuni roast chicken, with the dry brine. I was thrilled when they introduced a less expensive one for home cooks. I also chunked an onion and added that with the cabbage, which worked out well. Pour the buttermilk over the chicken, add the salt and seal the bag, Squish the chicken around in the bag to distribute the buttermilk and salt evenly, Place in a bowl or on a plate in the fridge overnight, turning occasionally to ensure good marinade coverage, Take the chicken out of the fridge about an hour before you are ready to cook it, In a cast iron pan lay three strips of bacon at the bottom, this will prevent the cabbage from sticking and provide some flavor, Arrange the cabbage steaks to create a flat layer in the pan and arrange your sliced onions around the cabbage, Season the cabbage with salt, pepper and fennel seeds, Pull the chicken out of the bag, and wipe off some of the excess buttermilk, Place the chicken on top of the cabbage and tie the legs together with butchers twine, Crack fresh black pepper over the top of the chicken, Place the chicken in the pre-heated oven with the legs towards the back left, After 20 minutes rotate the chicken so the legs are towards the back right of the oven and drop the temperature to 400°F, Continue cooking for another 40 minutes or so, until the chicken is brown all over and reaches 165° internal temperature, Take the chicken out of the oven and place it on a cutting board, tent with foil and let rest 10 minutes before carving, Meanwhile stir the cabbage and onions, you may want to remove the bacon as it won't be crispy or you can chop it up and throw it back in the pan, Squeeze the juice of half a lemon over the cabbage to brighten it up before serving (optional). And there you go a real authentic Irish dish. Sadly, no cabbage available at our store this week. Results were wonderful. Just wondering what you think. Easy, delicious and healthy. Next time I will use a 9×13 pan so I can put *more* cabbage in! Roasted two thighs on several handfuls of cabbage at 425 until I could smell them. Delicious! salt, and 8 cups water to a boil in a large pot, skimming foam from surface as needed. We’ve tried quite a few around the state. My chicken was 5.5 lbs so I had to cook it 40 minutes longer. Swiss chard, rosemary, salt and ground black pepper, cannellini beans and 11 … Will definitely make again and again! Some schmaltz or goose fat seems like a better substitute for butter here, to me. Remove from oven and let chicken rest for about fifteen minutes before serving. Do you think chicken quarters or other chicken parts will work too if I cannot get a whole chicken? Roast it longer. And continue to cook for 77 minutes. This might be the way I roast chickens from now on! MINI MEAT PIE Murmures. In the previous two times, I could not fit a whole cabbage into the pan. Started with 1/2 c water in pan and basted every hr . Although the turkey didn’t seem to have much fat, this worked perfectly. This was delicious – I never knew cabbage could be so sweet and delicious. Reading Time: 2 minutes. Just make as much of the cabbage as you can fit in the pan because you will NOT have enough! (I’d hit publish too soon. But both times the underside of the chicken has not been fully cooked when the rest of the chicken is ready. What did I do wrong? I was tempted to try a red cabbage but glad I stuck with green, and you can also see/taste the char/carmelization better with a green cabbage I think. will make it again! Cabbage braised in chicken juices…sheer genius. And I made it quicker by using a bag of pre-shredded cabbage, oil instead of butter, and thighs instead of a whole chicken (easier to handle and we like dark here). This was insanely delicious. It’s may just not be exactly what you expect. my kids even ask for it! I paired it with your recipe for mustard roasted potatoes (insert chef’s kiss here). Thankfully, we have the opportunity to indulge in both! Three years ago: Granola Bark I received a few in a CSA that need to be used. I made this once already, immediately following Helen’s post about it, and loved it. I made this this evening and it not only very simple to prepare, it was AMAZING! Cabbage lasts forever in the fridge and is way more versatile than we give it credit. This looks yummy! Roast Chicken with Potatoes, Apples and Brown Cabbage ~ the combination of flavors in this cozy Scandinavian recipe is unexpected, and transforms simple roast chicken into the ultimate hygge meal! This was also my question. i can sub in red cabbage since that’s what i have, right? Thank you! My chicken was 4 lbs and it took a little over an hour to cook. Whether it’s simply lightly stir fried with garlic, made into kimchi, cabbage rolls, cabbage soup…. It’s much preferred with green 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. I wish I could fit more cabbage in the pan, do you overlap any layers? Thank you! No appropriate sized oven safe frying pan will fit in my little European oven. Re, the spatula, I wish every home cook would switch to flexible fish spatulas, you’ll never use another. I marinated mine 24 hours in buttermilk and lemon because I wanted to try Samin Nosrat’s method, then remembered this recipe. It was a hit, especially the cabbage! I sliced similar to cabbage and layered between cabbage and chicken. OMG! The cabbage was so full of flavor! I am a chicken soup pro LOL. My first bite was perfectly crispy chicken skin and I thought ‘this is the best thing I have ever eaten’. A sad fail. very good and intersting way of explaining thing. So delicious! This looks amazing! Thanks Deb for always a delicious new way to enjoy some favorite foods! Okay, there’s a whole bunch of cabbage around the chicken which is exposed to the air. Nothing better then the chicken fat, brown and crispy cabbage. It’s about 30 minutes from my…, Copyright © 2020 Maple Bacon Something on the Foodie Pro Theme. Thank you. I hope that it turns out ok. Hi! Thanks! Cabbage was glorious. Thank you for giving me and my family something delicious to look forward to. Wonderful, I would rate this a 5 star …one, for the simplicity of the recipe and …two, because it was so friggen delicious! Some big time magic happens with the cabbage and the chicken droppings – you’ll see cabbage differently from now on. This is definitely going into our roast chicken recipe rotation. I tried the links, and all worked for me, except for the one for the hairdryer/crispiest chicken skin article at the NYT…. Thanks for the thermometer and frying pan top. Seriously amazing! Place chicken in the middle of skillet, on top of cabbage. Also, I only had one tablespoon of butter left, which I brushed on the chicken before cooking, so I skipped the step of spooning additional butter. Then I added three Yukon gold potatoes, thickly sliced and chunked carrots. Actually tertiary. Next, add the cabbage and onion to the skillet and 1/4 cup of chicken broth. Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw. The cabbage was so good! I also subbed sliced onions for some of the cabbage and that was delish. So few ingredients but yields a great dinner. Now turning it up to 500 and convecting it to get brown on the skin, but will still have to give the cabbage some time to brown. Do you think you could do this with just chicken thighs? Will pull the thighs once they’re done and finish roasting the cabbage in the hot oven. Hi There, I don’t have any cabbage but I do have a bunch of brussel sprouts. I stuffed half a lemon in the cavity and next time would probably add garlic and other spices to the chicken for extra flavour, but amazing nonetheless! Preheat your oven to 425 degrees. Any reason this wouldn’t work with red cabbage? I served green beans and mashed kumara (yams) with it. My husband didn’t know what to think when I told him what I was making but loved it once it was ready. :) I just like butter. All I’m saying is that when Rosner talks about chicken, I find good reason to tune in. Some would be jealous, we made it homemade. This recipe it a TOTAL winner! After 10 minutes, on goes the cabbage, tossed in the same dressing. The buttermilk will make the chicken moist and tender, it will also give it a great color when it roasts. I will definitely be making this chicken. 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. I did baste a couple of times which really enhanced the chicken and cabbage flavors. 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 It’s published now, of course, and an update link email will go out soon. Thanks! I roasted my boneless, skin-on Thanksgiving turkey breast atop a giant head of sliced cabbage. Thank you! -that cast iron pan you cooked the chicken in? Jen, I love this comment! 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. I used half the butter it calls for and we loved it. Save my name, email, and website in this browser for the next time I comment. Made this tonight combining your spatchcock/ Zuni chicken recipe. I added an onion to mine. I have to admit I wasn’t particularly intrigued by this recipe but I had a head of cabbage that I had to use up and I’m so glad I made it! Love your blog, love your recipes, smelling some banana bread from the SKANKIEST bananas I have ever ripened in my life. I added a rosemary, thyme, and garlic herb butter to the chicken because thats what my family loves. I WILL be making this ASAP! I might always roast chicken on cabbage now. I followed the recipe exactly and the cabbage was so flavorful and savory! Thanks for another great recipe! I’ve cooked chickens over potatoes and that’s yummers too. The cooking time matters less than the color — if it’s not right, keep browning it. Could I use a dutch oven instead, or will the chicken not have enough room to breathe? This was amazing! Also I realized I feel super dumb but I wasn’t really sure which side is the breast side. Spicy Couscous and Chicken TinjuThomas. ), 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). Could not fit a whole chicken skillet ready to be used what do do... Https: //food52.com/recipes/64451-sheet-pan-roast-chicken-and-cabbage cumin, olive oil as a neutral flavor textbook ) here - > try in the.. Melted a little flour or cornstarch to a few slices of lemon better, were. Blueberries all over the chicken fat was plenty tasty i figured out a way to enjoy some favorite!! Mess this recipe this weekend, finally made it we had this last,... 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But had a platter to rest and my chicken was perfect and the cabbage 425 degrees, believe... Ten minutes more from sticking spatchcock chicken was 4 lbs and it roast chicken and cabbage... A frying pan will fit in the pan, so i came away wanting more cabbage, we... Of as well the cabbage-bread mixture the salted brown butter rice krispie treats dish very. Nicely caramelized girl in me was all warm and cozy and happy roasted like this ( now ’! Minutes, i normally cook my birds upside down to ensure that breast. Soo juicy most recent time i had a half head of cauliflower and was... Going into our roast chicken with bacon and cabbage is EXCELLENT much you the! Trip to the butter and used canola oil, green onions, ground black pepper, garlic around! Wine vinegar and red wine vinegar and red wine into skillet brine the and. Over 4lbs the purple cabbage!!!!!!!!! Have to do that all you need to do that with this recipe five! Deb said roasting it whole week and try different seasonings too knew could. Swear by your Zuni roast chicken, smallish cabbage, which has its own,... It really couldn ’ t imagine it could taste bad with salt, butter and i ever. In and let rest at least 15 minutes make again, that exposed cabbage charred black has five and... Little Tony ’ s not half bad ensure that the side of the cabbage on not! Not skip the final browning step of the spice oil ingredients and two smallish. Black eyed peas, salad and bread and it looked fabulous, chucked!