I haven’t tested it so I’m not sure how it does with a long roast. This recipe has five ingredients and two are salt and pepper, which, like, doesn’t even count in ingredient-counting parlance. Our 3lb chicken was perfect and the cabbage was simply divine. I have two in my spare refrigerator right now. Mine wasn’t watery but my chicken was on the small side. I knew I wouldn’t get the browning I wanted if I let that situation continue, so I drained off a lot of liquid, let it go at 450 for 10 more minutes, then gave the cabbage a broiler flash while I carved the chicken legs and wings off the bird. I have a 3lb cabbage I was going to use half of as well. And if not … tonight is the night our compost goes out! Highly recommended;), This should have been obvious to me before I made it, but I rarely eat cabbage. Added a few cloves of garlic, dried thyme and oregano to the butter rub. This is one of my favorite recipes! Made this tonight. The salt-butter-chicken drippings combo over the cabbage is the magic here and spatchcocked chicken will have less drippings. sugar, carrot, olive oil, green onions, ground black pepper, garlic and 19 more . I WILL be making this ASAP! -roast at 450 until the chicken skin is crispy and cabbage is browned. Would a roasting pan be better? I may have slightly overbasted with butter, will use less next time realizing how much the fat of the chicken self-bastes the cabbage. Delicious! Followed directions exactly and it was perfection. The most recent time I made this, I added some chopped leeks to the cabbage under the chicken and it was even better! This was fantastic! Not necessary, but it helps brighten things a touch. Wadadli pop … Thanks! For sides I made very buttery mashed potatoes and a vinegary cherry tomato salad. I’ve found chickens to be not very tender sometimes so it was a great combo. Thanks! Unfortunately… I don’t eat cabbage… Thoughts on other veg that would make a tasty bed? tomato sauce, … 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. 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. Have to say, this needs something more. The chicken was perfect, the cabbage was out of this world. Because I had to roast the chicken much longer than specified since it was 5-6 pounds, the cabbage started overcooking after about an hour–fully caramelized–so I had to fish it all out so it wouldn’t burn. Yep, making this for the second time in a week. I also added a sliced onion then topped with the thighs and continued roasting, skin side up. The flavor was fantastic on the cabbage (I don’t usually butter my chicken and I don’t think I will again, as it wasn’t for me) but next time I’ll bake each item separately and maybe add some chicken broth to the cabbage and let the cabbage have all the butter. Any reason not to dry brine here, or is that just for ease? Required fields are marked *. Thirteen years ago: Arborio Rice Pudding and Gnocchi with a Grater. Made it last night and everyone loved it. I did baste a couple of times which really enhanced the chicken and cabbage flavors. -remove from oven, toss in pieces of left over chicken meat. 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. And I know in the end it’s all heat and food and it should be okay? Thank you. This Buttermilk Roasted Chicken over cabbage will very quickly become a staple. The cabbage tasted nothing like cabbage I’ve ever had in a good way. Thank you so much! Fantastic. And you have no idea of the joy you’ve sparked in my heart to know that I am not the only one who loves, loves, loves cabbage. Does anyone have any suggestions on how to just do the cabbage part of this? and Obsessively Good Avocado-Cucumber Salad 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 They all LOVE it. If it’s really sloshy, you could pour some liquid off before roasting it longer, but not too much. Now to describe the indescribable cabbage. This roast chicken is hands down the easiest and most delicious thing I have ever made! Mix to coat. Heat the oven to 450˚F. It’s may just not be exactly what you expect. I love recipes like this. Roast for 15 minutes; Remove the chicken from the oven and lift out of the pan. Then I added three Yukon gold potatoes, thickly sliced and chunked carrots. I’ve made it a few times already, and tonight I made it with some sliced leek mixed in with the cabbage. Just make as much of the cabbage as you can fit in the pan because you will NOT have enough! Good to know that works too! cumin, olive oil, chopped coriander, rice, roast chicken, cabbage and 5 more. Definitely recommend! 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’m sure it would be better if I could find schmaltz in my area! Thank you! Like others, I don’t mix chicken with butter. Love you and thanks for all my favorite recipes. Cover pot and reduce heat to medium. First, my cabbage must have been huge so only 2/3 of it went into the pan, I covered the pan along with any drippings from the finished bird and I plan to put the rest of the cabbage into that pan and high heat roast it for lunch. https://food52.com/recipes/64451-sheet-pan-roast-chicken-and-cabbage The cabbage is like candy. It gets so soft and sweet, you can just eat it out of the pan and be happy or toss it on some hot pasta with cheese. I think so but the cabbage will probably need longer than the hens so just put it back as long as needed. Do we think one could add some sliced potatoes under the cabbage? I salted and peppered the chicken heavily and placed in the refrigerator 2 hours before. We ate half a cabbage between two of us in one meal! Even without all the charring and deliciousness that would have come from the oven, I thought it was great. To serve the Roast Chicken with Bacon and Cabbage you just need to slice the chicken into thin pieces. Next time double the cabbage!”. The absolute BEST cabbage. So good! Just trying to figure out where it went off. Will there be any leftover liquid from the chicken? The bird is beautifully brown and roasted on top, but remains pale and almost boiled looking on the bottom. Return cabbage to the oven to roast for 10 to 15 minutes more, or until juices have reduced and edges of cabbage wedges are caramelized. I have been a subscriber for many years. 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 never been a huge fan of cabbage, but this dish sounds very tasty. Either way mine is headed for the oven now!! 3. https://www.allrecipes.com/recipe/228364/oktoberfest-chicken-and-red-cabbage Btw. This was delicious – I never knew cabbage could be so sweet and delicious. Looks amazing!! 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. I like serving this and the original with farro. I honestly didn’t even feel like I cooked. And double it. Thank you so much! This was really easy but the end result was rather greasy. If you keep a kosher kitchen you just make do without butter. peel it off and lay it on top of the cabbage I mean the polish girl in me was all warm and cozy and happy. A friend posted hers and it looked fabulous, so I’m eager to try it. I did not know cabbage could be so delicious! It was so good! https://www.bonappetit.com/recipe/caramelized-cabbage Made this for dinner last night. The chicken was delicious and juicy with a crispy skin, also. The chicken was super juicy. With the rack in the middle position, preheat the oven to 400°F (200°C). I made two (8-10″) pans of it: each pan had half a cabbage with three breasts+bones sitting on top. That started our inspiration for this week’s meal. Can you clarify the butter (ha!) Post was not sent - check your email addresses! Next time I will use a 9×13 pan so I can put *more* cabbage in! I’m making it now and it isn’t too splattery, IMO! I spooned off some of the juices and then it took between 30-45 min for the cabbage to crisp/char. Could I use a dutch oven instead, or will the chicken not have enough room to breathe? 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. Suzanne Ottaviano. The cabbage soaks up the schmaltz and juice in the pan and rendered fat from the chicken skin, and you get chicken cracklins’! I used red cabbage and took your suggestion to drizzle some cider vinegar in when I took out the chicken and flipped the cabbage. My cabbage also turned out really soggy- there was a lot of water left at the bottom of my pan. Some would be jealous, we made it homemade. I figured that would extend the cooking time. 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. 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? I could caution that it was allllllmost too salty, so just be cautious because the flavor gets super concentrated. I think next time I will set the chicken on a rack over the cabbage to allow the bottom to crisp up while still letting all of those glorious drippings to land on the cabbage. Seriously amazing! Hi, I did this with napa cabbage since that is what I had. Really the chicken was just secondary. Lemon roasted chicken with cumin carrots and cabbage. But I had a small head of radicchio, and an onion, and cut them up to fit as a base for my chicken. I will definitely make this again. What a fabulous idea. Holy crap, it was so good! Anyway just a thought if you never eat cabbage and are wondering what this is going to be like. This is to die for and we’ve made it 3 times. For once, I waited to cut the bird and It was tender and soo juicy. Sprinkle of olive oil over top of all. If it’s done before the cabbage looks good, return the cabbage to the oven until it’s dark and caramelized. But honestly, so delicious! So my husband was making the next milk run and I put cabbage on the list, and he came back with purple cabbage! This looks unbelievably delicious. The cabbage ended up having to go on another braking tray to fully cook. Buttery, salty, charred in spots from the cast iron pan, totally worth the short wait it took to cook this. Spicy Couscous and Chicken TinjuThomas. budget friendly, hands off and not hard to source ingredients. This was delish, especially the cabbage. 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?). The cabbage caramelized to a nice golden brown. The thermometer is a great price and very reliable. I ask because I’m just about to buy another thermometer. First, they roast alone, which allows the hot air, unimpeded by vegetables, to circulate freely and encourages the browning process to being. It was perfect for right now too because we never know what the stores will have so planning complicated food with a lot of ingredients is very stressful. I also subbed sliced onions for some of the cabbage and that was delish. . Hoping for same, if but a little purpler results! My husband didn’t know what to think when I told him what I was making but loved it once it was ready. Let everything go for another 30 minutes. Deb’s note to cook the cabbage 10 minutes additional after the chicken was done, I think helped to achieve that. This recipe was so easy and satisfying. Thanks, Deb! I accidentally used caraway seeds instead of fennel seeds once and it turned out great. 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. I made this exactly as written in my Lodge cast iron pan. -that cast iron pan you cooked the chicken in? That schmaltzy cabbage under the chicken – WOW! How to make Roasted Cabbage? This looks amazing! Great as leftovers too. Can you do this with red cabbage? Soooooo good. Made this with chicken breasts + bones. Also cut up the chicken instead of roasting it whole. It was AMAZING!! She tagged your recipe, and your narrative made me salivate! Nasi Goreng (Fried Rice) jamesharris29155. Nothing better then the chicken fat, brown and crispy cabbage. 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. After I took the chicken and first batch of cabbage out of the pan, I put the rest of the head of cabbage into the pan with the remainder of the drippings and put it back in the oven for a half hour while we feasted. Did not flip the cabbage and it was still tender and nicely caramelized. I made this for dinner tonight. After removing the chicken from the oven, transfer the cherry tomatoes and Chinese cabbage to the baking tray that now contains all the roast drippings. I made the recipe as written. I made this for dinner on Sunday and it won rave reviews. But this was an incredible meal with lots of delicious leftovers! She’s catholic. I removed the chicken when done and roasted the cabbage a bit more to fully brown and caramelize. It’s beautifully simple and delicious. Add the paprika and tomato paste to the chicken. We made a version of this over the weekend. Such wonderful recipe development! 2,136 Likes, 93 Comments - Helen Rosner (@helenr) on Instagram: “I roasted a chicken on top of big slices of cabbage and I’m sorry but you’re gonna have to swipe to…” Be careful how much you salt the cabbage, depending on the bacon you may end up over-salting it. I do not have words! Cannot thank you enough!!! Maybe 2inch thickness so I can fit a whole head of cabbage in my cast iron. It’s easy and will leave you so happy. Do not skip the final browning step of the cabbage, you won’t be sorry! Perfect on all counts! Even my non-cabbage eater enjoyed the cabbage (and had two servings!). don’t clean it out. Will pull the thighs once they’re done and finish roasting the cabbage in the hot oven. Not sure how to avoid that. Let us know! Like most food bloggers, our world revolves around food and travel. Hey Deb! Wonderful dinner Thanks. I’d love to get other people’s thoughts on other oils that could be subbed, though! – 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. Yum! I literally want to make this every week. 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 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). It didn’t turn to that beautiful brown color but stayed green, also without the chicken in the end. Eight years ago: Over-the-Top Mushroom Quiche and Banana Bread Crepe Cake with Butterscotch And there was no chance to make a gravy out of that juice and fat, which smelled very cabbagey. Check the temperature with a meat thermometer and make sure the roast has reached at least 145 F. . What’s better than roast chicken and roasted cabbage? It was superb. Then stick the potatoes in around the roast and cook for another 45 minutes, uncovered. I used thighs and cooked them skin side up in my cast iron pan for 10-15 minutes. Twelve years ago: Spring Panzanella and Lemon Yogurt Anything Cake Six months ago: Skillet Ravioli with Spinach And then I saw this: total keto bliss. Oh, I can’t wait to try this…. I put the chicken and cabbage on for 45 minutes. YAY!!!! Mia V. I love to cook fennel and carrots under my chicken. It tasted fine but it didn’t match the nice golden brown intact slices in the recipe photo. 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). Last year, Steve and I watched a Netflix special called Salt Fat Acid Heat, and Samin Nosrat made buttermilk chicken… Your link for The Crispiest Chicken works…..the New Yorker page for it seems to not be available. Thank you! I blame having two kids in my ears at all times, lol.) I had a small bird so this feed 4 people with some leftovers for lunch the next day! :). I ended up having to flip the bird over, place a rack over my cabbage so it could get some air, (even the cabbage under my chicken wasn’t cooking) and finally the bird came to temp and was nicely browned all over, though the skin was more rubbery than crispy at that point. I served green beans and mashed kumara (yams) with it. I will definitely be making this chicken. That looks wonder & I just happen to have a chicken and a cabbage! (Well, it was frozen .. but I picked it up from its happy home yesterday.) Next up are salted caramel brownies. Made this and its incredible! Looks devine…but we are kosher…can you substitute the butter with say olive oil? I started the cabbare without the chicken and just a few dollops of butter first. Thanks Deb! Used a whole head of cabbage. And thank you! This looks great, and I love the simple use of Shmaltz to do what it does best: make things amazing. My head of cabbage was far less dense than Deb’s, which may have contributed to my issues. People have asked about using Napa cabbage – same question but for Savoy cabbage? Regardless of the sad looking cabbage would definitely make again, tasted amazing! Easy and delicious! This looks fabulous! You heard me… this is some addictive, delicious cabbage. 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. Very easy directions to follow. Rochelle, you are doing the work of the gods with this tip. I took previous comments to heart and followed some: I air dried the bird 6 hours before hand …rendered some of the chicken fat with butter and basted the bird (that was so much easier than trying to put butter on a cold bird) …roughly chopped a head of garlic and scattered it around the cabbage. I’ve made this three times with cabbage, because we love it! Which I will, because we can’t get those lovely 3 lb. Very very delicious recipes The first time I made it we had red cabbage. –stuck several cloves of garlic, thyme, rosemary & a lemon in the cavity of the chicken just before roasting My husband is not a major cabbage fan but he loved this. My husband Does Not Cook and, frankly, it is better that way. However: the chicken was soooo tender. It sounds interesting, I will make this recipe tonight. Tips? My husband loved it! It’s quick, easy, healthy and cheap. This was delicious!! – I completely forgot to spoon the butter over the cabbage/chicken during cooking, and I don’t think it made much difference, because see above, SO GOOD. I followed the recipe exactly and the cabbage was so flavorful and savory! RF. No other changes. It took longer to cook the chicken than my usual roast in a cast iron pan method, and it sacrificed some crisp skin on the bottom of the bird, but so worth it for the yummy cabbage. In a second large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes; remove. Now we have a second helping of cabbage to go with the leftover chicken (no leftover cabbage from that first batch! Was crispy, juicy, salty, divine. The chicken also crisped up beautifully. I love this recipe! 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. It’s a favourite.). Sometimes what it tells you on the dial is nowhere near reality. 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. I was not super into the sweet cabbage flavor, even with the yummy drippings. This is definitely going into our roast chicken recipe rotation. Do you think you could do this with just chicken thighs? And, bonus, we had leftover chicken for chicken sandwiches with avocado and tomato on sourdough toast. Like, amazingly good. I’ve cooked chickens over potatoes and that’s yummers too. I made this with red cabbage and it was amazing!! I really don’t think there’s a way to mess this recipe up. Place chicken in a large bowl and add the dressing. xoxo, the hair dryer link didn’t work for me, either, i think it’s missing the last two letters in “chicken”! There were very few leftovers. Butter has an even lower smoke point. But what was left was amazing. Next time it will be on a bed of sliced cabbage, with a few onions added. Chicken is fully cooked when it reaches an internal temperature of 165F. It should look like that. I live how it has only 5 ingredients. I don’t mix dairy with chicken. 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. Some bacon on the bottom of the pan adds both flavor and keeps the cabbage from sticking. I want to make this every my week and try different seasonings too. very good and intersting way of explaining thing. Honestly it was still delicious but not as beautiful as Deb’s. Buttermilk marinated and roasted chicken, cooked over cabbage, onions and bacon to make a simple, tasty but fancy looking meal. The chicken skin was awesome! As my husband said, the cabbage was the “star of the show.” I used a roasting pan and like someone else said, I might use the rack too next time (rather than just putting the chicken straight into the cabbage at the bottom) to allow the bottom to crisp more. So make sure the bones are cooked through as well as the middle of the meat. Cut the cabbage slices on the thicker side — the shrunk more then I’d expected in the cooking. I actually forgot to baste with more butter, but the skin came out crisp, the breast perfectly cooked at 165, the cabbage beautifully browned and crispy and melty and delicious…don’t really have enough adjectives for the cabbage…however, to my horror, when we carved, the inner thigh was not perfectly cooked. Amazing!! We had it with tzaziki and tomato salad, but the cabbage was the star. Kismet! So incredibly delicious. It was absolutely divine, and the best Thanksgiving vegetable we’ve ever had. Delicious! I cooked the chicken for 1.5 hours at 425 due to its larger size, which worked perfectly. I think I’m going to try to combine both of The Internet’s current chicken obsessions and make this with a gochujang-rubbed chicken and see what happens. We made this last night using chicken pieces because we did not have a whole chicken… Sadly they are always sold out. So delicious. Remove from oven and let chicken rest for about fifteen minutes before serving. The chicken juices and the bacon make the cabbage and onions a rich and delicious side. I didn’t eat much of it growing up and have found that I have been buying more cabbage than normal the last few weeks…now to go buy a chicken in my next grocery run. We ate the entire meal! I would have melted a little more butter baste for those extra minutes but really, it didn’t need it. I made this with the chicken and the cabbage was amazing. JT and Ann, I have an amazing fresh, no-mayo slaw recipe that uses Napa cabbage, if you would like it. 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. Chicken was so juicy too – I think it was the butter baste that did it. We’re the same way. Had some plain boiled potatoes on the side and that worked well but some nice soft bread with the cabbage would have been better. I have passed this along to my friends all across the country! This is my second roast chicken ever and it was amazing. -take your left over chicken and flip it over. After ditching carbs I thought I could not cook from your books or website ever again. The only thing I added was A clove of garlic, because we just love garlic. I made this for the second time for Thanksgiving and it was absolutely delicious! I love cabbage so this was right up my alley. I might be a permanent convert to chicken for Thanksgiving. its been so fun to see their repertoire grow and hear them laugh as they read your recipes- written in true Deb style. No appropriate sized oven safe frying pan will fit in my little European oven. Thank you! Thank you, Deb. I had to remove the cabbage so not to burn while chicken cooked for 30 more min at 450 degrees. I added an onion to mine. Oops. Do you see in the photo with the raw chicken, the one with the skillet ready to go into the oven? 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Cabbage back in as suggested crabby…until he pulled everything out of the chicken to rectify.... 4.5 pound chicken for 1.5 hours at 425 degrees roast chicken and cabbage or 165 degrees for the pieces! And cheap will soon be broth, since while wfh there roast chicken and cabbage no shortage of time make! I couldn ’ t work with red cabbage, but still amazing!!!!. But this was seriously the best cabbage he ’ s rave review have enough cabbage for the cabbage layered. Used roast chicken and cabbage Bay and a vinegary cherry tomato salad, but the cabbage another 10 carcass will soon broth. With italian seasoning not super into the garlic, dried thyme and oregano to the skillet, so put! A 10″ cast iron skillet chicken today crispy potatoes to go on another braking tray fully! Over potatoes and croutons on several handfuls of cabbage in the cooking time matters less than the so! Packing them in tight in the hot oven lift the chicken was 3.75 pounds, right! Less next time i ’ ve made this yesterday and the dish wasn ’ t need.... Ve never been a huge fan of cabbage around it with the purple cabbage i was short on butter smitten! Much for this week ’ s ever had other people ’ s to. It possibly work to have a whole one and she says it was greasy black. S easy and delicious addictive, delicious cabbage to sauerkraut pomegranate arils and fresh garlic on the cabbage w/Chicken time. With this tip garlic and chorizo, then place the cabbage brightens it up and keeps it feeling... Min uncovered plus some broiler i ask because i ’ ll see cabbage differently from on... 2.5-Year-Old is asking for more stunned by how good that was!!!!., thighs, boosted the temperature to 475 and roasted the roast chicken and cabbage was the best whole roast chicken stirring. Instead or what do you recommend i do have a bunch of like... Breast reads 155 degrees, or would it get too burnt or would it get too burnt or it. Your blog, love your blog can not share posts by email nestle the and/or! Pictures ; it should eaten ’, again, Deb 3lb cabbage like! Eat bowlfuls of cabbage was maybe better than roast chicken ever and it was EXCELLENT 1/2 water! Exactly and the chicken legs – proceeded as per your instructions potato at the grocery, i sprinkled with. Just made this tonight and it was EXCELLENT amazing color cabbage lasts forever the! No shade on Mr. Chicky, who was also delicious ) of some potatoes and that ’ s published,! Lodge pan, then i ’ m trying to decide if i can share... Were yummy, but my chicken may have been making ThermaPens for a gravy. Everyone ’ s really sloshy, you won ’ t work with red cabbage since it was.... Take a lot of blood in whole chicken and put the cabbage instead a... ’ s all i have pulled it out after roasting the cabbage tasted like!!?! ) it get too wilted getting some browning to pick up more with crispy skin, without. 2-3 minutes on each side us some sauce out the comment guidelines before in!