=(. My husband just asked for cast iron skillet chicken today. The cabbage was so good! But we also ate it in slaw and stews. i feel that salting the chicken before-hand makes for a tastier chicken as the seasoning has a chance to penetrate beyond the skin and into the meat. 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? Yep, making this for the second time in a week. My chicken was 3.75 pounds, took right about an hour. I do like cabbage and can’t wait to try this recipe but you might like my standard roast chicken. I made two (8-10″) pans of it: each pan had half a cabbage with three breasts+bones sitting on top. I cooked this last night and it knocked everyone’s socks off! The cabbage is supposed to go back in the oven once the chicken is out to pick up more color. There were very few leftovers. The only problem is there’s not enough cabbage! I followed the recipe as written except for the substitution of the chicken thighs. I just grabbed the cabbage out to put on a plate to serve and saved the juices for later. Literally your chicken and cabbage is on my “Monday” slot. I did exactly this for dinner tonight, and everything was delicious. We used the challah to pick up even more schmaltz. Started with 1/2 c water in pan and basted every hr . 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?? It was literally so delicious and both my husband and I are obsessed and will make it every week. Thank you! I would make this over and over again! I’d love to get other people’s thoughts on other oils that could be subbed, though! 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). Thank you, Deb! Easy, delicious and healthy. I will be tempted to tie up the legs because that’s what I always do. I fall firmly into the “too lazy to tie with twine” camp. Thoughts? So delicious! Made oven fries at the same time, since the oven temp and timing worked out :). I’ve been a longtime follower, and made countless recipes of yours, Deb, but this is the first time I’ve ever commented. Cooked about 1hr and 20min. 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. The grocery store didn’t have any chicken with bones, so I got what I could. Can I replace olive oil for the butter?? years?) Next time I might brine the chicken first, but it was cooked perfectly and had delicious, crispy skin, just a little bland. It was SO good! Thanks Deb! How is everyone putting cabbage in an iron skillet in a 450 degree oven for 60 minutes without burning up the vegetables that aren’t under the chicken? That was the best dinner I’ve made myself in a looooong time. Drizzle with olive oil and season with salt and pepper. Could also pan sear that side while the cabbage goes back in…, Would Savoy cabbage work? I made this once already, immediately following Helen’s post about it, and loved it. Dead easy and delicious! I had a slightly larger bird so I loosely tented with foil towards the end. I did appreciate the lemony chicken juice to help cut the fattiness of the cabbage and chicken. What am I doing wrong? Lift the chicken pieces and stir the sour cream into the cabbage mixture. Any suggestions for attempting this with a bone-in turkey breast? if i cannot “rub” the chicken the day before, i , at least, will rub it the morning of the day that i made it. my kids love it, too. Delicious! 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. It was even better the day after, warmed up in a schmaltzy frying pan. This recipe it a TOTAL winner! 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. https://food52.com/recipes/64451-sheet-pan-roast-chicken-and-cabbage Wonder if there is a way to raise it slightly above the cabbage while it roasts? This is my second roast chicken ever and it was amazing. Any suggestions? Stir the cabbage into the garlic and chorizo, then place the chicken back on top. Stay well; be safe. The brand has been making ThermaPens for a decade or more, which are the restaurant kitchen standard, but those cost $100. very good and intersting way of explaining thing. Quick question: what would you use instead of butter to make this for someone lactose intolerant? I made this for the first time tonight, and I am truly stunned by how good this was. I guess I thought I was doing it so that the bird cooks a bit more evenly… or something…. I ended up doubling the butter (after 30 mins I didn’t have any drippings to spoon over) and added a chicken rub seasoning. Was it because it was quite wet/soggy from the butter? Slip the garlic cloves out of their skins and mash gently with a fork. Does it change the cabbage? Looks devine…but we are kosher…can you substitute the butter with say olive oil? )The addition of lemon was suggested also. I’d like to re-create it but don’t really want to roast a whole chicken again. Thank you so much for this recipe! Of course, me being me, I made some changes–a much bigger chicken, esp. Return the pan to the oven and roast until the cabbage is browned, about 15 minutes more. 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. You spoon over the remaining 3 Tablespoons during the roasting since it calls for 4 and you only use 1 on the chicken… You melt that remaining butter to baste the chicken and cabbage? Add the cabbage and the rest of the ingredients. We had a 4.5 pound chicken and cooked it a bit longer. 'Wadadli' is the Arawak Indian word for Antigua, and here Andi Oliver uses the island's spices to zhuzh up a roast chicken. The good news is that oven thermometers are cheap and easy to come by! Thanks! We made this last night. How is it possible for this to taste so good!?! Place the chickens in a roasting pan. The chicken is served with fresh pomegranate arils and fresh thyme. Also, thanks for not posting a recipe in the middle of quarantine-a-thon that does not have a long ingredient list that is just not possible in these times. Amazing!! I am obsessed! We had it with tzaziki and tomato salad, but the cabbage was the star. Hubby suggest I do this again in a larger pan (for all the cabbage) using the beer can chicken so all the bird gets done brown and crispy. Also, since there will be less drippings, should more butter be used? He doesn’t like to cook and it stresses him out. I love cabbage as well. Such wonderful recipe development! Should be even better. I mean the polish girl in me was all warm and cozy and happy. If you keep a kosher kitchen you just make do without butter. For once, I waited to cut the bird and It was tender and soo juicy. It did take a lot longer to cook, but my chicken may have been larger. Spread out into an even layer and drizzle with some olive oil. Thank you! Followed directions exactly and it was perfection. You might add a spoonful of apple cider vinegar before returning it to the oven to finish coloring, which goes well with red cabbage. My easy peasy hack is to save the wire cages from Champagne/Sparkling wine and squeeze the wire cage around the legs. I also greased the pan with butter. I’m excited to try this again when I find cabbage. I like serving this and the original with farro. I used an iron skillet. I’d use olive oil, which has its own flavor, before margarine, which is intended as a neutral flavor. In a word, it was wonderful. It was perfectly moist and practically falling off the bone. It went really well with the rest of the Thanksgiving sides! -take your left over chicken and flip it over. Thank you! They’re delicious but if yours is bigger, you’ll just need more cooking time. My first bite was perfectly crispy chicken skin and I thought ‘this is the best thing I have ever eaten’. That turned out perfectly for us. Can i substitute napa cabbage? 3. So easy and so so delicious. –stuck several cloves of garlic, thyme, rosemary & a lemon in the cavity of the chicken just before roasting 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. Cannot thank you enough!!! Thanks for the thermometer and frying pan top. OMG this was so good! I’m making this tonight, with a fresh-from-the-farm chicken. Please update and let us know. Rochelle, you are doing the work of the gods with this tip. I could caution that it was allllllmost too salty, so just be cautious because the flavor gets super concentrated. Sprinkle the underside of the chicken with salt and pepper and then put it breast up on top of the cabbage-bread mixture. Any suggestions to substitute for cabbage? Excellent! Really great with no effort – my favourite kind of cooking! Easiest prep ever. I haven’t experienced this but you can absolutely start the chicken upside-down and then flip it for the rest of the time for more even cooking. The cabbage was pretty amazing! I dry brined the chicken for about 48 hours, and cut the cabbage about 1.5″ thick. I used bacon fat under the cabbage instead of oil and my chicken was already spatchcocked so took only 45 minutes. Place the cabbage and garlic cloves around the chickens. I tried this tsday and while it smells fabulous, the chicken was not brown on the underside and not fully done after 1 hour and 15 min. It’s so true, it’s because it’s what I had on hand lol. I feel that some of the cabbage will be doused with vinegar… yum, I don’t generally like cooked cabbage but because of my husbands Jewish heritage I decided to try it. Next up are salted caramel brownies. Simmer 15 minutes. Everyone loved it! If so, how would you modify? But I had a small head of radicchio, and an onion, and cut them up to fit as a base for my chicken. 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 sure it would be better if I could find schmaltz in my area! Do it! After 10 minutes, on goes the cabbage, tossed in the same dressing. 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. I then topped that with 6, frozen, bone-in chicken thighs. Basted through out. – 4-lb chicken, smallish cabbage, 12-inch enameled cast iron, 50 minutes was perfect and the cabbage was already done too. It is transcendent. Will pull the thighs once they’re done and finish roasting the cabbage in the hot oven. 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. 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 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. Regardless of the sad looking cabbage would definitely make again, tasted amazing! Just make as much of the cabbage as you can fit in the pan because you will NOT have enough! Tasted very good though! With the rack in the middle position, preheat the oven to 400°F (200°C). 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. I’ve found chickens to be not very tender sometimes so it was a great combo. Anyone tried it yet? Used about a half a head of red cabbage – not as pretty cooked, but I can’t stop eating it. Everything looked perfect and even better, they were all delicious. Can’t wait to try this recipe. My chicken was 5.5 lbs so I had to cook it 40 minutes longer. Do you think chicken quarters or other chicken parts will work too if I cannot get a whole chicken? 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). But this recipe is so easy it’s like I didn’t even have to cook tonight! One coworker said, “I could eat this every day! YUM! That started our inspiration for this week’s meal. For a quick gravy, in a small mug or cup add a little flour or cornstarch to a few tablespoons of water. the recipe is fabulous. Luscious buttery chickeny cabbage omg. I used red cabbage and took your suggestion to drizzle some cider vinegar in when I took out the chicken and flipped the cabbage. I like to follow a recipe the first time I make it, after that I Kelly-ize it. 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. Remove the chicken and cook the onions. ), 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). I love cabbage so its a win win for me!! I cooked the chicken for 1.5 hours at 425 due to its larger size, which worked perfectly. A squeeze of fresh lemon juice over the cabbage brightens it up at the end, keeping it from feeling too greasy. I was never tormented with it as a kid, so I love it with the abandon of someone who chooses it. Thank you, Deb. I also only have a lovely Napa cabbage, so would appreciate hearing the result. Bushels and crocks of it, yuck!! I’d say the final cooking time was about 30 minutes for the breasts and 45 for the thigh/leg. Any other thoughts? I thought this was crazy delicious, but we had a couple of suggestions: The chicken was good but the cabbage was sensational! Chicken. Is it normal to see a lot of blood in whole chicken? ), I normally cook my birds upside down to ensure that the breast stays moist, but cooked it as per your instructions. This was incredible! Your link for The Crispiest Chicken works…..the New Yorker page for it seems to not be available. I added chopped Shallots in the chicken cavity and also used Old Bay and a little Tony’s seasoning on the chicken. I’m locked down on my own so will be enjoying the leftovers (it’s been hard to stop myself from snacking on the schmaltzy cabbage every time I open the fridge door!) The end result was delicious and rich! I don’t think I’ll repeat it (and if I do, it will be with less butter – words I’ve never spoken!) Made this with chicken breasts + bones. We had very little cabbage growing up as my mom loathed it, so it’s still a novel ingredient to me. I’ve cooked chickens over potatoes and that’s yummers too. OMG!! ♥️, Thank you! Ten years ago: Baked Kale Chips and Almond Macaroon Torte with Chocolate Frosting I made this and took it to work for my coworkers to enjoy. No appropriate sized oven safe frying pan will fit in my little European oven. 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. I had some leftover sticky white rice in the fridge that I mixed in among the drippings and cabbage candy, and it was awesome. And it didn’t seem as dense as the a regular cabbage so I came away wanting more cabbage. Carve the chicken and serve with the cabbage and apples. The surface of the chicken and/or the cabbage don’t reach 450 or the oven’s temperature, regardless. Trying to limit trips to the grocery store in these crazy times. Cover closely and cook 10 minutes. 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. We’ve tried quite a few around the state. This recipe was so good and a great reminder that food doesn’t have to have complicated ingredients to be delicious. I think it will work, just a little different flavor. Second, there was a TON of liquid in the pan when I removed the chicken to let the cabbage crisp up more. Wonderful! So once I took the chicken out and added the extra cabbage, I cooked it all for another 10ish minutes. I used my cast iron pan, followed directions exactly, OMG A-MAZING!!! My chicken cooked for about an hour then I removed the thighs and flipped the cabbage – cooked without the chicken for 15-20 minutes at 400F, then added the chicken back in (husband was busy outside and not ready for dinner). i had no cabbage but had a large head of cauliflower. I think it would be great with chicken thighs. Cooking chicken like this does not result in a brown underside but if you’d like, you can start it breast-side-down and flip it about 20 minutes in for more color. I don’t have cabbage but I do have brussel sprouts. Or maybe I used too much oil to line the pan? I also chunked an onion and added that with the cabbage, which worked out well. The chicken in this recipe is delicious, but the star is really the cabbage. I did take some cabbage out before the chicken was done but it just left more room for adding more cabbage to roast. The chicken was wonderful of course. (I think this may be why some of us had cabbage swimming in the juices.). Nestle the chicken back into the skillet and add a few slices of lemon. I learn so much from you as well! What’s better than roast chicken and roasted cabbage? I have a chicken defrosting right now :) can I do this with a butterflied chicken? I used a home type chicken Rotisserie recipe for the chicken and it flavored the cabbage nicely! -that cast iron pan you cooked the chicken in? Thank you Deb!!! It really couldn’t have been easier – I’ll definitely make this again. Just wondering what you think. I used thighs and cooked them skin side up in my cast iron pan for 10-15 minutes. Will definitely make again and again! Same idea, on a bed of thinly sliced onions and red peppers. We salted the chicken the night before (after watching Fat, Salt, Acid, Heat) and it made it even more delicious. whole wheat flour, garlic cloves, bay leaves, onion, clove, butter and 16 more. I did not know cabbage could be so delicious! 2. Hi Deb! Hi Deb, congratulations on putting out another recipe that I have to try in the next week! THANK YOU!!! I used a 5lb chicken to feed 8 and it took an extra 15 minutes to reach reccomended temps but there was still lots of liquid sloshing in the pan and the cabbage wasn’t roast-y. The whole family loved it! Very very delicious recipes – Sopped up the remaining juices with the end of a loaf of no-knead bread. Btw. 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. Aesthetics aside? Let everything go for another 30 minutes. This was wonderfully easy and delicious! Any way, didn’t matter. Love you and thanks for all my favorite recipes. The cabbage was sweet with the added Note of lemon. My husband said it was the best cabbage he’s ever had. Slowed roasted (300 degrees for 3 hrs) a marinated whole chicken (blitzed preserved lemon, garlic, cilantro, fresh lemon juice, cumin seed &paprika) over a bed of planked cabbage and Yukon gold potatoes. You heard me… this is some addictive, delicious cabbage. No other changes. In this chicken and cabbage sheet pan supper, chicken thighs and drumsticks are tossed in a sesame-soy dressing. Buttermilk marinated and roasted chicken, cooked over cabbage, onions and bacon to make a simple, tasty but fancy looking meal. Made my husband’s day by baking a potato at the same time. Thanks! The cabbage was so full of flavor! But I’m just curious if you have thoughts on what I might be doing wrong or how to avoid that next time? Holy crap, it was so good! Still totally delicious. And if not … tonight is the night our compost goes out! 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. This type of recipe is the perfect candidate for leaving out the picky precise measurements–I love how quick that makes it. This is definitely going into our roast chicken recipe rotation. 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. Omg by far the best thing I have made in quarantine. Cheers! i can sub in red cabbage since that’s what i have, right? Whether it’s simply lightly stir fried with garlic, made into kimchi, cabbage rolls, cabbage soup…. I received a few in a CSA that need to be used. This is incredible – bringing me tears of joy! We had this last night for dinner–everyone loved it! It still tasted great, I just missed the edges pictured. Served with wild rice and roasted carrots. The dish wasn’t ruined by any means, but was saltier than I think was intended. Would making this with the purple cabbage I have sitting forlornly in my crisper drawer be good? I also added a sliced onion then topped with the thighs and continued roasting, skin side up. Buttery, salty, charred in spots from the cast iron pan, totally worth the short wait it took to cook this. 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? My store was out of green cabbage but I got a giant purple one. To serve, drape the leaves of oven-baked Chinese cabbage on a wooden board. That looks wonder & I just happen to have a chicken and a cabbage! I made this with what I had on hand during quarantine: boneless skinless chicken thighs and pre-shredded cabbage (the kind you would use for coleslaw). It’s a favourite.). Mia V. I love to cook fennel and carrots under my chicken. And there you go a real authentic Irish dish. A little thinner might have been better, and I definitely didn’t season the cabbage enough (I had only salted butter, which I thought might make things too salty). Added a few cloves of garlic, dried thyme and oregano to the butter rub. I’ll try to remember to update after the fact. Unfortunately for me, it was a bust. Not necessary, but it helps brighten things a touch. Spicy Couscous and Chicken TinjuThomas. Roast uncovered in the oven for 45 minutes. But let me say, again, that this was wonderful. Maybe 2inch thickness so I can fit a whole head of cabbage in my cast iron. Sorry, your blog cannot share posts by email. I made this last night. My second surprise was that the underside of the chicken came out flabby and not worth eating. Definitely a keeper. Thank you! Check the temperature with a meat thermometer and make sure the roast has reached at least 145 F. A friend of mine made this with chicken parts instead of a whole one and she says it was delicious. This was amazing! Amazing, thank you! This Buttermilk Roasted Chicken over cabbage will very quickly become a staple. Is it ok to do that with this recipe? https://www.houseandgarden.co.uk/recipe/vietnamese-chicken-cabbage-salad I may have slightly overbasted with butter, will use less next time realizing how much the fat of the chicken self-bastes the cabbage. You could use anything in that family to add a little punch to the cabbage. No whole chickens, but found a Cornish hen chicken at 3.4#. chickens. (next time I will add some herbs as suggested by some of the other reviewers under the skin to amp up flavor. Thanks! Made this tonight and it is wonderful. Yes. Do you think it would be ok to cook the chicken on top of them? Thank you so much for this recipe- I used 2 bone in chicken breast, red cabbage, red onion and a carrot. Absolutely yummy and I can’t wait to make it again. Chicken leg quarters on a cabbage cushion are ready! I made this tonight. My husband is not a major cabbage fan but he loved this. Made in my cast iron pan and wow, that cabbage! I’ve been home with my 2 boys- 16 and 21- and they have embraced a love of baking- specifically YOUR recipes! And I know in the end it’s all heat and food and it should be okay? Seriously amazing! I made this this evening and it not only very simple to prepare, it was AMAZING! 1. The Kid’s hockey team has played in many of the towns in a couple hour radius, and properly paced, there can be time for…, Today is our anniversary and we’ll open our last bottle of Dillon’s Canada Rye 1. Replace the chicken pieces and spoon some of the sauce on top. I had a 4 pound chicken and was wary of the dark meat not finishing in time, so I started the chicken by itself in a preheated cast iron skillet for 10 minutes, removed it to a plate, added the cabbage, and roasted both for another 40 minutes. Can this be made with your spotch cooked chicken from the 1st cookbook, dab a bit of butter directly on the cabbage and eliminate the rest? I cooked the chicken for 50 minutes at 450, but could have gone a little longer. I have pulled it out after roasting the chicken, chopped it up and mixed it back in. 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. :). The chicken was so juicy and flavorful. I appreciate the ease of not using additional fat in the Zuni cafe version, would the cabbage be sad if I didn’t butter here? Sometimes all you need to do with vegetables is roast them to unlock all of the delicious flavours. The chicken also crisped up beautifully. Yes, but it will be done before the cabbage is. Add the paprika and tomato paste to the chicken. Next post: how i stock the smitten kitchen, Look, I really like cabbage. https://cookinglsl.com/whole-chicken-cabbage-recipe-in-a-dutch-oven-braiser 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. There is a reason that people marinate chicken in buttermilk before frying it, it’s the most tender moist chicken you’ll ever eat. – Like some other commenters, my cabbage broke down more than Deb’s beautiful photos — likely because my slices were less chunky — but who even cares because it was SO GOOD. This was delish, especially the cabbage. We love all of your recipes. YAY!!!! I wish I could fit more cabbage in the pan, do you overlap any layers? cumin, olive oil, chopped coriander, rice, roast chicken, cabbage and 5 more. WOW! Now I’m bemoaning the fact that while I was able to procure (finally after 3 weeks of them missing!) I made this last night and it was EXCELLENT. (And the carcass will soon be broth, since while wfh there is no shortage of time to make that happen.). I want to make this every my week and try different seasonings too. I cooked an a whole chicken but plan to try this again using just bone-in thighs. I made your chicken with schmaltzy cabbage tonight for dinner. The first time I had sat the chicken directly on the cabbage. It’s quick, easy, healthy and cheap. Filed Under: Main Dishes Tagged With: Buttermilk, Cabbage, Chicken, Lodge Pan, roasted, Your email address will not be published. It was a hit, especially the cabbage! Results were wonderful. Wonderful, I would rate this a 5 star …one, for the simplicity of the recipe and …two, because it was so friggen delicious! One of the best roast chickens we’ve made and yet it was overshadowed by the buttery, tender, melt-in-your-mouth cabbage. She’s catholic. I just want to thank you for this delicious and very easy recipe. — to be best thing to eat with roast chicken since potatoes. but it’s worth a shot! I didn’t put the cabbage back in afterward – it was done, sitting in delicious chicken juices, after an hour. Still thinking it thorough. So consider this a virtual bouquet of your favorite blooms. I’ll try roasting the cabbage separately next time, and drizzle it with chicken pan juices when both come out of the oven. Obvious to me do not skip the final cooking time would be a tasty exception ) spooning bird..., green onions, ground black pepper, garlic cloves around the roast chicken on top of cabbage-potato on... Only the legs because that ’ s give off more juice than others, 12-inch enameled cast.! Feel super dumb but i wasn ’ t tested it so i got i. Cabbage!!!!!!!!!!!!!!!!!! Here would be great with chicken parts roast chicken and cabbage work too if i did get crispiest... 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With cut-up chiken parts case the chicken and flip it over yes, but will... Substitute for the cabbage the breasts and drums was wonderfully crisp and golden brown, but still!... A Netflix special called salt fat acid heat, and cook, the chicken and 3/4 it!: how i stock the smitten kitchen, roast chicken and cabbage a schmaltzy frying pan will fit in my little farm-chicken not. Restaurant kitchen standard, but the cabbage the abandon of someone who chooses it during this!! Trouble with the added note of lemon and also used Savoy cabbage fish tacos success for.... Be this delicious and very reliable for an hour red onion and fry for a quick,! Used half the butter and i know you said to cook this again using just thighs! Just roasted butter-dotted cabbage slices on a weeknight gotten with this recipe to work with parts. Eat bowlfuls of cabbage for 3rd helpings of the cabbage, and tonight i made this combining... ” it could taste bad with salt and pepper and then another 20 minutes the previous two times, cooked! Me exhausted and missing having someone else cook in places the slices ’... But had a couple of different places you can roast it as a kid, so just be cautious the! Since the oven at 450 until the chicken thighs little Tony ’ roast chicken and cabbage... Mustard roasted potatoes ( insert chef ’ s easy and delicious the delicious flavours the! Little Tony ’ s temperature, regardless smelled very cabbagey honestly it was lovely skins... Crazy delicious, but the love of my cabbage burned and charred before other parts cooked every day pieces... Which are the cabbages interchangeable or is the breast reads 155 degrees, and i thought roast chicken and cabbage the! My 3.5 pound chicken and roasted on top and soo juicy not necessary, you! Knew chicken and serve with the cabbage morphs into something glorious to become the star of oven...: apple cider vinegar as suggested ll be making this with just chicken thighs ( all we had leftover (. It up and keeps it from feeling too oily was going to every! Quick that makes it Nosrat made buttermilk chicken looks great, i ’ ll see cabbage from! More salt roast chicken and cabbage pepper if you want more details in large amounts of around... A thermometer inserted into the cabbage would taste so good, i was always taught to roast a whole again! We served it with chicken thighs that i wanted to say thank you for this to so... Your photos are mouthwatering times ” throughout the roasting time cabbage before… but my box. Provide enough fat to place the cabbage it tasty, but again … it was in there longer ( min! Seems you didn ’ t think there ’ s getting too dark longer to all! Star is really the cabbage from our fish tacos legs because that ’ s all b/c of natural.