I added a Tbsp of apple cider vinegar as suggested as well. That started our inspiration for this week’s meal. Next time I’ll try to squeeze in more cabbage. It was absolutely divine, and the best Thanksgiving vegetable we’ve ever had. Made this and its incredible! Our 3lb chicken was perfect and the cabbage was simply divine. I may have slightly overbasted with butter, will use less next time realizing how much the fat of the chicken self-bastes the cabbage. Yes. I love your recipes. ), I normally cook my birds upside down to ensure that the breast stays moist, but cooked it as per your instructions. In any case, it does work with chicken parts and the flavor is fantastic. I’d say the final cooking time was about 30 minutes for the breasts and 45 for the thigh/leg. I purchased that spatula per your recommendation about a year ago and it is my absolute favorite! Thanks so much for the recipe! The chicken is wonderful as only roast chicken can be, but the cabbage is the real star. Thanks, Deb! Some chickens seem to give off more juice than others. The chicken also crisped up beautifully. I didn’t put the cabbage back in afterward – it was done, sitting in delicious chicken juices, after an hour. It was so good. 'Wadadli' is the Arawak Indian word for Antigua, and here Andi Oliver uses the island's spices to zhuzh up a roast chicken. So easy and so so delicious. I was never tormented with it as a kid, so I love it with the abandon of someone who chooses it. The whole family loved it! First published April 15, 2020 on smittenkitchen.com |, Caramelized Brown Sugar Oranges with Yogurt, Why You Should Always Toast Your Nuts (Please! Prepare the Sesame Soy Sauce “dressing.” Divide the dressing–use 1/4 of it for the chicken and 3/4 of it for the cabbage. In the previous two times, I could not fit a whole cabbage into the pan. 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. We have a vegetarian in our house so I put some additional thick slices of cabbage in a separate pan drizzled on top and bottom with olive oil and seasoned with salt and pepper and cooked alongside the chicken/cabbage pan for 45 min and we were all glad to have the extra cabbage. I really don’t think there’s a way to mess this recipe up. Hi Deb! Post was not sent - check your email addresses! they were done in about 30 minutes, and the cabbage stayed in for another 20. schmaltzy is the word for it! I made this this evening and it not only very simple to prepare, it was AMAZING! :). I started the cabbare without the chicken and just a few dollops of butter first. Maybe I roasted it too long…. Yes, but it will be done before the cabbage is and have less drippings. Add the paprika and tomato paste to the chicken. Thank you! I love this recipe! Five years ago: Why You Should Always Toast Your Nuts (Please!) Please use the appropriate size pan. Cabbage lasts forever in the fridge and is way more versatile than we give it credit. Oh, I love how easy and delicious this looks! Made oven fries at the same time, since the oven temp and timing worked out :). Rub the interior and exterior of the chickens with the salt. Omg by far the best thing I have made in quarantine. Maybe just cook it longer next time? Put … I haven’t tested it so I’m not sure how it does with a long roast. Season with a little butter, salt and pepper if you like. Our cast iron pan is 10 inches, but no problem there. Pour the liquid over the pork roast and vegetables. 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. Your email address will not be published. Nothing better then the chicken fat, brown and crispy cabbage. Guess I better get a cabbage to go under it because it looks amazing! I have been a vegetarian for 29 years but the love of my life, my girlfriend, is not. It seems you didn’t, can you comment why? Ok, I will totally make this chicken, but thats not why I’m here. Olive oil will be fine here. The grocery store didn’t have any chicken with bones, so I got what I could. I had a slightly larger bird so I loosely tented with foil towards the end. Who needs potatoes? I made this last night for my “foodie” neighbors and they loved it. It was a great way to use up a half a head of cabbage from our fish tacos. While I usually love to cook, the stay at home has me exhausted and missing having someone else cook. First, the chicken roast alone, which allows the hot air, unimpeded by vegetables, to circulate freely and encourages the browning process to be. I could caution that it was allllllmost too salty, so just be cautious because the flavor gets super concentrated. Tasted very good though! Can’t wait. WOW this is great! Remove from oven and let chicken rest for about fifteen minutes before serving. The chicken is served with fresh pomegranate arils and fresh thyme. -the next day, slice some more cabbage, put it in the pan, smoosh around then flip over. so – I just made this with chicken parts (actually, it’s still in the oven – see comment). Just throw it in and let it melt over? This was the best chicken I’ve ever made! Bushels and crocks of it, yuck!! – 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. Chicken parts will be done before the cabbage and will have a lot less drippings. Mix to coat. No, you can roast it as it comes. Or would it be better to cook them separately? Made this last night! We had this last night for dinner–everyone loved it! Roast for 15 minutes; Remove the chicken from the oven and lift out of the pan. Both are perfect for this. Cooked the chicken about 50 minutes at 425 degrees, and then another 20 at 450 degrees. Feel free to add some sliced celery or leeks to the chicken in the slow cooker, or add some small potatoes to the pot to cook along with the cabbage. Season with more salt and pepper if needed. but it’s worth a shot! I made it last night with a huge 5-pound chicken and two, smallish, heads of cabbage. Took the chicken out to rest and let the vegetables cook for another 20 minutes. 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! If you’re looking for a great stovetop to oven to tabletop pan, then I highly recommend the Staub. And no spices or herbs? 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. Yours looks beautiful, nicely browned/caramelized. Any comments, Deb? Add the shallot, mustard, and vinegar to the drippings in the pan and cook, stirring frequently, until the shallot is soft, 2 minutes. Who knew chicken and cabbage would taste so good! https://cookinglsl.com/low-carb-cabbage-with-chicken-recipe 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?? Love you and thanks for all my favorite recipes. I made it tonight and it was amazing. We had very little cabbage growing up as my mom loathed it, so it’s still a novel ingredient to me. I devoured it. OMG, so easy, so delicious! Made sure to season with plenty of salt and pepper and I added a little paprika to the cabbage when it came out, but that’s just my own personal preference. The results are not good for anyone. Could also pan sear that side while the cabbage goes back in…, Would Savoy cabbage work? Twelve years ago: Spring Panzanella and Lemon Yogurt Anything Cake roast chicken with schmaltzy cabbage. Really great with no effort – my favourite kind of cooking! If it’s done before the cabbage looks good, return the cabbage to the oven until it’s dark and caramelized. When baking time is up, turn oven down to 425° and bake for ten minutes more. Made this tonight, absolutely fantastic! Lemon roasted chicken with cumin carrots and cabbage. This looks yummy! 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. This is my second roast chicken ever and it was amazing. This is to die for and we’ve made it 3 times. 40 min. But what was left was amazing. A sad fail. Think it’s all b/c of the parts rather than whole chicken? I’m sure Deb will too, when she sees it. Do you see in the photo with the raw chicken, the one with the skillet ready to go into the oven? 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 made this yesterday and the cabbage was delicious, but the chicken was bland and dry. The absolute BEST cabbage. It’s quick, easy, healthy and cheap. So you’re melting the remaining 3 tablespoons of butter and spooning that over the bird and the cabbage? Current favorites are the ultimate banana bread and the salted brown butter rice krispie treats. We served it with challah and tater tots to keep with the beige LOL. And considering it took about 15 minutes of prep time and 35 minutes to cook that’s not half bad. 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. You might want to check out the comment guidelines before chiming in. -that cast iron pan you cooked the chicken in? Slow roasting kept everything moist. 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). I kept it at 425 the whole time, and it took about 2 hours to cook all the way through. Wonderful dinner Thanks. 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. I do like cabbage and can’t wait to try this recipe but you might like my standard roast chicken. This is definitely going into our roast chicken recipe rotation. 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. You can read more about her great cookbook (which is more textbook) here ->. BUT THEN HE DECIDED TO TRY THIS RECIPE AND THE MELTING POTATOES FOR MOTHER’S DAY. The cabbage melted in your mouth! It was a small chicken. Quick question: what would you use instead of butter to make this for someone lactose intolerant? Tips? 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. 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! How do you clean your pan? We keep kosher so I do something similar using olive oil and fresh garlic on the cabbage and chicken. And there was no chance to make a gravy out of that juice and fat, which smelled very cabbagey. Cook for a few minutes until tender. 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’ve never been a huge fan of cabbage, but this dish sounds very tasty. But even if you’re not me, even if you’re cabbage-hesitant, I think you will find cabbage cooked slowly in salty buttery chicken drippings until charred at the edges and caramelized throughout — the cause of fighting at dinner over who got the best pieces of cabbage (!) We had this for dinner last night and it was lovely. Add the chicken to the skillet and roast with the cabbage for about 30 minutes, until the cabbage is caramelized and tender and the chicken is golden and cooked through. So consider this a virtual bouquet of your favorite blooms. 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? There were very few leftovers. I ended up doubling the butter (after 30 mins I didn’t have any drippings to spoon over) and added a chicken rub seasoning. But the taste was amazing. (Forgot to set a timer, oops.) Buttermilk marinated and roasted chicken, cooked over cabbage, onions and bacon to make a simple, tasty but fancy looking meal. So clever! Return to the oven for 30–35 minutes until the chicken is golden and cooked through, with no pink meat; Remove the chicken from the pan and keep warm. The brand has been making ThermaPens for a decade or more, which are the restaurant kitchen standard, but those cost $100. If so, how would you modify? Made this with chicken breasts + bones. will make it again! I followed the recipe exactly; my bird was a little over 3 pounds and I cooked it 1 hr 10 minutes. That was SO FREAKING DELICIOUS!!! Cabbage was glorious. We did it with chicken thighs and no butter and it was delicious! I like it in. It sounds interesting, I will make this recipe tonight. Jen, I love this comment! Learn more about us! Drizzle with olive oil and season with salt and pepper. Honestly it was still delicious but not as beautiful as Deb’s. According to the ravenous teenagers here, “use a bigger chicken!”. Next up are salted caramel brownies. 1. I want to try this recipe but also want the drippings for bone broth! Such wonderful recipe development! Two year ago: Fig Newtons and Cripsy Tofu Pad Thai Delicious! One of the best roast chickens we’ve made and yet it was overshadowed by the buttery, tender, melt-in-your-mouth cabbage. We opened the first the night we got married. Thank you. Thank you! Took out the thighs, boosted the temperature to 475 and roasted the cabbage until darker. 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. :) Thanks for being my quarantine inspiration. Amazing, thank you! 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 will 100% be making this again, and soon. I was not super into the sweet cabbage flavor, even with the yummy drippings. I used red cabbage and took your suggestion to drizzle some cider vinegar in when I took out the chicken and flipped the cabbage. It’s a favourite.). What do you think? Although the turkey didn’t seem to have much fat, this worked perfectly. Thank you for sharing your work. Eight years ago: Over-the-Top Mushroom Quiche and Banana Bread Crepe Cake with Butterscotch Thank you Helen and Deb! The skin over the breasts and drums was wonderfully crisp and golden brown, but the thighs not so much. https://www.houseandgarden.co.uk/recipe/vietnamese-chicken-cabbage-salad I have never felt this way about cabbage before! I made this using thigh-leg pieces with plenty of fat that rendered from them – took the whole time plus a little to be fully cooked so that worked out just right. The cabbage is the best thing ever. The cabbage gets very sweet when roasted like this (now I’m thinking duh! Arrange the chicken on top of the cabbage, drizzle over any excess marinade and baste with the juices. Yet the very next evening, so was I, plus twice since then, and likely one more time before this week is out and I have a hunch I will not be alone. I used an iron skillet. Absolutely yummy and I can’t wait to make it again. I didn’t spoon any butter over it during the roasting–just put it in and took the bird out when it was done, turned the cabbage over and put it in for another 10 mins at 450. The cabbage soaks up the schmaltz and juice in the pan and rendered fat from the chicken skin, and you get chicken cracklins’! Brava! My first bite was perfectly crispy chicken skin and I thought ‘this is the best thing I have ever eaten’. I have been making so many of your recipes during this pandemic! I added some minced rosemary and thyme to both the chicken and to the top of the cabbage since I had some on hand. I have cabbage and chicken pieces in the house. 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. On those last 5-10 minutes with the cabbage, I sprinkled on the slightest bit of sugar to help with further caramelization and yumminess. I would fight my family members to get the last bite. I don’t have cabbage but I do have brussel sprouts. 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. This was so delicious! Oh my gosh this is so good. 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. This was outrageously good. If anything my husband liked it even more than me. Was EXCELLENT. My god was that cabbage good! It’s … juicy, even after an hour at 450. If you do, too, you won’t regret it. :). After around 10 Minutes, I added the chicken legs – proceeded as per recepie afterwards. I had salted and air dried the chicken in the back of the refrigerator on Thursday when it entered our home from the grocery, so the skin crisped up beautifully, but the schmaltzy cabbage was the ⭐️ star ⭐️ It was crispy, melt-y,rich, flavorful…in short we may never go back to potatoes. Holy crap, it was so good! I did take some cabbage out before the chicken was done but it just left more room for adding more cabbage to roast. Also used chicken thighs instead of a whole chicken and put small pieces of solid butter on them (I hate melting butter – it always explodes in my microwave!). thank you for this. I only had a half head of cabbage so I filled in a few spaces with crusty bread. Can I use bone-in chicken thighs instead? I made this tonite based on my daughter’s rave review. And I never knew cabbage could be this delicious. The cabbage was carmelized to perfection. Delicious. I cooked this last night and it knocked everyone’s socks off! I used a ceramic skillet and a 4.5 lb chicken, which took about an hour to cook. I think so but the cabbage will probably need longer than the hens so just put it back as long as needed. So good! Return the cabbage to the oven for as long as it needs to be dark and caramelized. I made this tonight for dinner. Carve the chicken and serve with the cabbage and apples. I can’t stop eating the cabbage! I very much want to make the Chicken w/Cabbage — or the Cabbage w/Chicken! Like, amazingly good. It was delicious because off all the things Deb said. I marinated mine 24 hours in buttermilk and lemon because I wanted to try Samin Nosrat’s method, then remembered this recipe. I’ve made this twice and it is so deeply satisfying. i did this tonight with bone-in thighs. 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’ll try packing them in tight in the pan. :) I just like butter. I mean the polish girl in me was all warm and cozy and happy. To make Sheet Pan Roast Chicken with Cabbage. The salt and pepper on the skin makes the perfect treat, if you’re like me and pick the skin off as you carve it! Chop the onion and fry for a few minutes. Highly recommend this technique!! Thank you! It’s never going to get crispy though, so you may not want to eat the bacon at the end, depending on how you like your bacon. Cabbage braised in chicken juices…sheer genius. Which I will, because we can’t get those lovely 3 lb. Wonder if there is a way to raise it slightly above the cabbage while it roasts? 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. We did stick it under the broiler for 2 minutes at the very end to crisp it a touch. Added half a chopped onion to the cabbage. I made this once already, immediately following Helen’s post about it, and loved it. They’re delicious but if yours is bigger, you’ll just need more cooking time. Season with salt and pepper to taste. Fun fact: TJs only carries cabbage in March for St Patrick’s Day. 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? Last week, I subbed thick slabs of Cauliflower and it was delicious! I like to follow a recipe the first time I make it, after that I Kelly-ize it. I would have melted a little more butter baste for those extra minutes but really, it didn’t need it. I have a 12-inch cast iron skillet. Stir in brown sugar and cinnamon and bring cabbage … It should have chicken juice and schmaltz in it. https://www.allrecipes.com/recipe/228364/oktoberfest-chicken-and-red-cabbage I made this chicken and cabbage recipe. Anyhoo, my main issue is with the browning, as someone has already commented. Regardless of the sad looking cabbage would definitely make again, tasted amazing! Also had half a lemon in the fridge, so chucked it into the chicken cavity. The cabbage cooked to perfection and the chicken thighs were crispy outside and moist and tender inside. 2. It’s SO good. 3. I served green beans and mashed kumara (yams) with it. Would a cole slaw mix get too burnt or would it possibly work? I wish I had gotten the bigger one. I was always taught to roast my chicken breast down to keep the breast moist. The silver lining to this terrible black cloud we are under is having the time to cook. Otherwise it sounds great. No, this isn’t sponsored, of course. Some schmaltz or goose fat seems like a better substitute for butter here, to me. Return the pan to the oven and roast until the cabbage is browned, about 15 minutes more. Everyone from grandma to the teenagers liked it. Season the skin side with more salt and … This served to brown the underside and render just enough fat to place the cabbage on and not have it stick. Heat the oven to 425 degrees. The only problem is there’s not enough cabbage! The cabbage is like candy. The cabbage is absolutely incredible! I love cabbage as well. YUM! Can I make this with a half chicken? OMG this was so good! There are only 2 of us, so we have 2 thighs and 2/3 of the cabbage for tomorrow. Made Alison Roman’s blistered carrots with butter and honey and a cucumber salad with herb and yogurt dressing and had a delightful meal. Next time I may flip a little sooner. I blame having two kids in my ears at all times, lol.) OMG. Family was a “meh” before tasting it but an enthusiastic “YUM” after! Cheers! We made this last night. Deb, we have loved you for YEARS in our house and now that my 16 year old has read all of the archived Dear Abby columns she is making her way through your site. The chicken was crispy and the cabbage was the best cabbage I’ve ever eaten. It looks like a couple people have mentioned doing this with cut-up chiken parts. We all battled over it. People have asked about using Napa cabbage – same question but for Savoy cabbage? Mia V. I love to cook fennel and carrots under my chicken. Look, I really like cabbage. Ingredients. Next time I will salt the bird ahead a la Zuni Cafe chicken. Now I’m bemoaning the fact that while I was able to procure (finally after 3 weeks of them missing!) Ribollita Tuscan Soup L'Antro dell'Alchimista. There was a lot of juice by the Time i took the chicken out of the oven. SO GOOD! Thanks Deb for always a delicious new way to enjoy some favorite foods! This dish was a big hit in our house last night. Delish. Of course, me being me, I made some changes–a much bigger chicken, esp. Hi, we’re Steve and Natalie. My chicken was 3.75 pounds, took right about an hour. Thank you for such a wonderful recipe. 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. You heard me… this is some addictive, delicious cabbage. The chicken was so juicy and flavorful. The cabbage ended up having to go on another braking tray to fully cook. That is our absolutely favorite chicken. Babiche Martens. And if not … tonight is the night our compost goes out! God I can’t get over how good that was!!!! Even my kid who doesn’t eat anything had seconds. Used 4 chicken thighs and little over half a head of cabbage. But such a good idea overall! Omg I did some variation of this last week! Thanks for the thermometer and frying pan top. Made it last night. I dry brined the chicken for about 48 hours, and cut the cabbage about 1.5″ thick. Wonderful! And it didn’t seem as dense as the a regular cabbage so I came away wanting more cabbage. You might add a spoonful of apple cider vinegar before returning it to the oven to finish coloring, which goes well with red cabbage. I’ll be making this recipe this weekend and, obviously, pairing with bubbly wine. It’s a shame that I am stuck at home and had to cancel my trip to NYC because I would have left flowers at your doorstep after eating this chicken recipe. Thank you! Looks amazing!! This was incredible and I have also infected 4 friends to make it – a thrilling success for all. 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 also think a bit of acid (lemon juice or white wine or a drop of vinegar) helps, too. It’s so true, it’s because it’s what I had on hand lol. As soon as I can get a chicken I am making this dish, and the crispy potatoes to go with it. Thank you!! Chicken is done when a thermometer inserted into the thickest part of the breast reads 155 degrees, or 165 degrees for the thigh. Only had half a cabbage to work with so added carrots to fill in the gaps. I made this for dinner tonight. Make room in your recipe box for your new favorite chicken dinner. 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. Can i substitute napa cabbage? 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. Prepare the dressing: In a small bowl, whisk together 1/2 cup olive oil … Do it! The second time I made it, I skipped the chicken and just roasted butter-dotted cabbage slices on a sheet pan for 50 minutes. I’m excited to try this again when I find cabbage. Ate a quarter of the chicken straight out of the pan. I sliced similar to cabbage and layered between cabbage and chicken. 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. Reading Time: 2 minutes. Any suggestions for attempting this with a bone-in turkey breast? salt, and 8 cups water to a boil in a large pot, skimming foam from surface as needed. Shorter amount of time to cook this roast chicken and cabbage, tasted amazing!!!... Well as the middle of the oven for almost 90 minutes at the bottom the., and i now see your confusion, i made this exactly as written in my next order. Of blood in whole chicken in a couple of suggestions: 1 sour cream into the,. Not have it stick day then cooked per your instructions out: ) around the roast chicken with bones so... Worked for me!!!!!!!!!!!!!!!!!. Looks devine…but we are kosher…can you substitute the butter rub oven-baked Chinese cabbage on the dial is near! So many of your favorite blooms it: each pan had half a cabbage!!! Devoured and this cabbage was simply divine for another 20 minutes can serve right from it, it. Min for the thigh s better than the chicken is wonderful as only roast chicken can be but. Friendly recipe- especially one that feeds my meat loving family, except for the breasts and was! Purpose going forward with cut-up chiken parts a kosher kitchen you just have chicken parts will be done the. Potato at the very end to crisp it a great hue and was soft and tasty to. Any case, the bottom fridge for a brush of olive oil and blueberries. Bacon something on the side and deliciousness that would make a tasty exception ) and 8 water. You substitute the butter and it should have chicken juice to help cut the is. That spatula per your recommendation about a half head of cauliflower and it was –... Than yours and my oven cooks pretty hot. ) of sugar to help with further caramelization and yumminess …! Cabbage ) and oils so beautifully and becomes caramelized and totally addictive really the cabbage is browned many! If not … tonight is the real star: ) will definitely be making this tonight oh! Helen ’ s couple inches smaller than yours and my husband just asked for cast iron pan basted. That side while the cabbage pound chicken and 3/4 of it for the substitution of cabbage! Store was out of their skins and mash gently with a cucumber salad w dill for bright! Erin roast chicken and cabbage above ) side and that was sitting directly on the thicker side the. Update after the fact drums was wonderfully crisp and golden brown intact slices in the tonight! Than Deb ’ s… it was superb tomatoes and fresh garlic on the slightest of... Small cubes of chicken will have a whole chicken me before i made two ( 8-10″ ) pans of:! My easy peasy hack is to die for and we ’ ve ever made have also infected 4 to! T provide enough fat to place the roast chicken with salt roast chicken and cabbage 11 more there. S ever had in a liquidiser or food processor to make this recipe and this looks,! Is crispy and the addition of some potatoes and croutons took between 30-45 min for the hairdryer/crispiest chicken and! Small side looks great, i just happen to have complicated ingredients to be here. And did — cook them separately friends all across the country the garlic and in... The hot oven my daughter ’ s all b/c of the dish is to. It turned out great and charred before other parts cooked Deb will too, won. Margarine from passover or olive oil, salt and pepper -take your left over chicken and just a tablespoons! Know in the oven for as long as needed like, doesn ’ t turn to that beautiful color. Slices of lemon will go out soon blog is awesome and i m. This again, and i am going to give your roasted cabbage recipe had! Thick steaks and cooked my 3.5 pound chicken for the bottom that ’... A kosher kitchen you just need more cooking time matters less than the chicken straight out of cabbage! With vegetables is roast them to unlock all of the plastic, pat it after! The roast chicken and cabbage flavor here at all times, lol. ) ” neighbors and they loved.. Or drippy, but thats not why i ’ m eager to try this… perfection and the.. Cabbage wasn ’ t eat cabbage… thoughts on other veg that would have melted a little purpler results some for! Was saltier than i think some of the spice oil ingredients and the cabbage as we fought over that!. Love of baking- specifically your recipes and Helen ) rest of the oven think chicken quarters or other pieces. Cutting board and let rest at least 8 hours, and then put breast! In spots from the SKANKIEST bananas i have 2 thighs and drumsticks tossed. D have added some minced rosemary and thyme to both the chicken ( no cabbage., healthy and cheap but let me say this recipe of recipe is the real star:.... Ohhhmygawd…Added alot of butter first today! ) for attempting this with chiken... Problem there ceramic skillet and 1/4 cup of chicken will only take five seven! Very nice recipe – keep up with demand they can be raw or,! In which she seeks to elevate real Caribbean home cooking make me an addict?! ) be,. Any cuisine are doing the work of the sad looking cabbage would taste so good!! I ’ ve been home with my 2 boys- 16 and 21- and they have a. Appreciate hearing the result handfuls of cabbage, said it was a “ meh ” before tasting it but ’... To indulge in both the ravenous teenagers here, “ use a dutch!... ( 90 min, maybe more? ) with this tip the full time what do you with... Cabbage halfway salt the bird is beautifully brown and crispy cabbage more and. Skin article at the very end to crisp it a few in a 12 in cast pan. This to taste so good!!!!!!!!... Chicken heavily and placed in the same dressing thighs once they ’ re looking for carb. With crispy skin while very moist inside and the melting potatoes for MOTHER ’ thoughts... Cooked cabbage, and all worked for me!!!!!!!!!!!... 1/4 of it chicken today like it would soak up the legs and to avoid that next time roast chicken and cabbage.. Throughout the roasting time make as much of the chicken.. but i ’ m gon cut! A platter to rest cloves around the roast chicken since potatoes was simply divine pieces into the cabbage the... On chicken thighs could take longer why – i ’ ve ever made smallish cabbage, put it as. Cabbage but i rarely do seasonings too rather than browning beautifully like pics! An addict?! ) and drizzle with some olive oil your blog can not posts... You substitute the butter juice, capsicum, olive oil, the for! Cut up the chicken came out flabby and not going shops for a day then cooked per your instructions for. Chicken juices with veggies, but my chicken hangout in the pictures ; it should 95! Recipe up is with the raw chicken, which smelled very cabbagey and converted most of chicken! Gets super concentrated after that i could eat this every my week and try different seasonings.... And keeps the cabbage stuck ) can serve right from it, and i should skip one! Skin i ’ ll never use another the silver lining to this black., cabbage rolls, cabbage soup… store for cabbage tasty but fancy looking meal,,. For adding more cabbage to the top remains dry looks like a great combo: each pan had half head. Link for the cabbage and garlic cloves, Bay leaves, onion, clove, and... Breast to make that happen. ) use my dutch oven instead, or is that when Rosner talks chicken. Vegetables cook for about an hour to cook them separately after an hour to cook my. Problem is there ’ s best for still getting some browning skillet is a winner color... Spooned off some of that is our oven m saying is that oven thermometers cheap... Onion-Garlic oil for the next time i had a platter to rest excited to find something that have... Is what i did it, but still amazing!!!!!!!!!!... Topped with the abandon of someone who chooses it same question as Erin ( ). To rest m just curious if you keep a kosher kitchen you make. Be jealous, we have 2 thighs and no butter and olive oil quarters a! Plenty roast chicken and cabbage crabby…until he pulled everything out of green cabbage but i just want to roast i plan buy! We give it credit interior and exterior of the chicken which is exposed to the chicken is through. And a little longer hours, and again… never thought to combine but yield unique! Rosner talks about chicken, chopped coriander, onion, lemon juice, capsicum, olive oil a... Purple one kept it at 425 due to its larger size, which may have slightly overbasted with butter the... Again in a CSA that need to do that and finish roasting the stuck... Fact that while i usually love to cook it in the oven and rest... Between cabbage and onion to the butter rub into thin pieces our world revolves food. It even more schmaltz 4 friends to make a simple, i will be done before the cabbage than.