Description
A cozy one-pan meal featuring golden roast chicken and tender, schmaltzy cabbage that’s been caramelized in the drippings. Rich, rustic, and full of flavor, this dish is the perfect combination of crispy skin and silky vegetables.
Ingredients
Scale
- 1 whole chicken (4 to 5 pounds)
- 1 medium green cabbage, cut into wedges
- 6 to 8 garlic cloves, smashed
- 2 tablespoons unsalted butter, melted
- 1/2 cup chicken stock
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Fresh thyme sprigs, for garnish
Instructions
- Preheat your oven to 425°F. Place your skillet or roasting pan inside while it heats.
- Toss cabbage wedges with a bit of salt and pepper. Smash the garlic cloves and melt the butter.
- Carefully remove the hot pan from the oven. Arrange cabbage and garlic in the pan and pour in the chicken stock.
- Pat the chicken dry. Season all over with salt and pepper, then brush with melted butter. Place it over the cabbage.
- Roast for 1 hour to 1 hour and 15 minutes, until the skin is golden and a thermometer reads 165°F in the thickest part of the thigh.
- Scatter fresh thyme over the top and let rest 10 minutes before carving.
- Serve the cabbage with juicy slices of roast chicken and spoon over pan juices.
Notes
- Use a cast iron pan for the best caramelization.
- Let the chicken rest before carving to keep it juicy.
- Don’t overcrowd the pan to allow for even roasting.
- Reheat leftovers in a skillet for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1/4 chicken with cabbage
- Calories: 520
- Sugar: 4g
- Sodium: 740mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 155mg