since I was serving 5 adults, and the addition of some potatoes and mushrooms. I don’t have a frying pan that will hold up to 450 degrees so I used my dutch oven. This was so delicious! 3. Holds them nicely and if you aren’t consuming enough wine to keep up with demand they can be washed and re used. Yes, but it will be done before the cabbage is and have less drippings. The first time I had sat the chicken directly on the cabbage. Check the temperature with a meat thermometer and make sure the roast has reached at least 145 F. Cover the cabbage with the chicken breasts, boned side down, in one layer. This was amazing – the cabbage is the real star :) Will definitely make again! But let me say, again, that this was wonderful. Jen, I love this comment! I ask because I’m just about to buy another thermometer. It’s great in this recipe because it holds up well under the chicken but just loves cooking in all juice that comes out of the chicken as it roasts. I will definitely be making this chicken. Honestly it was still delicious but not as beautiful as Deb’s. I have never roasted a chicken before and now was as good a time as any. My first bite was perfectly crispy chicken skin and I thought ‘this is the best thing I have ever eaten’. Lemon roasted chicken with cumin carrots and cabbage. For once, I waited to cut the bird and It was tender and soo juicy. The cabbage is nothing short of mind blowing! He doesn’t like to cook and it stresses him out. Maybe just cook it longer next time? I also ended up adding some water to the cabbage since it was in there longer (and my oven cooks pretty hot.) My chicken was almost 6 lb so it took longer (90 min, maybe more?). I made this last night. My husband might have followed it more to the letter but it makes no real difference, it was great both times (but I do recommend all the butter). My second surprise was that the underside of the chicken came out flabby and not worth eating. Can you clarify the butter (ha!) that flabby skin on the bottom that didn’t get crisp? I had some leftover sticky white rice in the fridge that I mixed in among the drippings and cabbage candy, and it was awesome. 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!). Ok, I will totally make this chicken, but thats not why I’m here. Thank you! Chicken was just about 3lb and in the oven for almost 90 minutes at 450 the whole time. Four years ago: Caramelized Brown Sugar Oranges with Yogurt and Potato Pizza, Even Better You might add a spoonful of apple cider vinegar before returning it to the oven to finish coloring, which goes well with red cabbage. Hi Deb, congratulations on putting out another recipe that I have to try in the next week! soooooo good. I will certainly make this again! Thank you for such a wonderful recipe. More of these and veggie versions too. This was outrageously good. She tagged your recipe, and your narrative made me salivate! I made this tonight and it was very good, and so easy! ( Because I’m from Western Canada and we find that there are few occasions that cabbage isn’t better with garlicky sausage. Don’t worry if it looks darker then you expect, it should. Overall though cabbage roasted in butter and chicken fat is sooooooo good! I was always taught to roast my chicken breast down to keep the breast moist. 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. I added some minced rosemary and thyme to both the chicken and to the top of the cabbage since I had some on hand. Thanks! I love this idea of soaking up chicken juices with veggies, but I just don’t digest crucifers well. 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. Whoa. According to my five-year-old, it’s even as good as Winco chicken. I love this recipe! It should look like that. So delicious. And continue to cook for 77 minutes. No overlap, but you could roast some extra on the side. I used thighs and cooked them skin side up in my cast iron pan for 10-15 minutes. The cabbage was hard, fatty and tasteless, and the chicken never got really brown and crispy, because it was sitting in a puddle of juice and fat. I have 2 green cabbages in my next grocery order just to make this again. When the chicken is cooked through, the juices run clear and no pink meat remains, rest for 5 minutes, then serve with mashed potato or wild rice, if liked It’s great in this recipe because it holds up well under the chicken but just loves cooking in all juice that comes out of the chicken as it roasts. 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. 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. Made it last night. Mine wasn’t watery but my chicken was on the small side. It sounds interesting, I will make this recipe tonight. Even after the prescribed 10 min uncovered plus some broiler. 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. When we had a chicken that was too big to be spatchcoked on the cast iron, we cooked it on one of those wire coolers over the cabbage on a baking sheet. 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. Second, there was a TON of liquid in the pan when I removed the chicken to let the cabbage crisp up more. Just trying to figure out where it went off. And, he was stressed and crabby…until he pulled everything out of the oven. Add bacon underneath and you have the perfect side for your chicken dinner. sugar, carrot, olive oil, green onions, ground black pepper, garlic and 19 more . Will pull the thighs once they’re done and finish roasting the cabbage in the hot oven. My cast iron pan just wouldn’t get it brown. Continue to cook the cabbage once the chicken is done until it looks like mine in the pictures; it should look deeply caramelized. We had this last night for dinner–everyone loved it! This is definitely a keeper. Came together in a snap. The first time I made it we had red cabbage. Wonderful dinner Thanks. I followed the recipe. Two year ago: Fig Newtons and Cripsy Tofu Pad Thai I made this last night for my “foodie” neighbors and they loved it. A friend of mine made this with chicken parts instead of a whole one and she says it was delicious. I have been making so many of your recipes during this pandemic! And if not … tonight is the night our compost goes out! Ohhhmygawd…added alot of butter, spatchcock chicken was already seasoned with italian seasoning. My store was out of green cabbage but I got a giant purple one. So so so good. Let me say this recipe was easy and wonderful, with two points of not as great a result as I had hoped. I’m making this tonight, with a fresh-from-the-farm chicken. Maybe 2inch thickness so I can fit a whole head of cabbage in my cast iron. Thankfully, we have the opportunity to indulge in both! Literally your chicken and cabbage is on my “Monday” slot. And it was still only 120, so it had a long way to go. I bought the ingredients this weekend, finally made it tonight for dinner – not sad. 3. Good to know that works too! Arrange on a baking sheet. Of course, me being me, I made some changes–a much bigger chicken, esp. I saw comments about Napa and red cabbage, but nothing about using a Savoy variety, which is what I have at the moment. https://www.bonappetit.com/recipe/caramelized-cabbage Vegetables that serve as a cushion will easily become a satisfying side. Filed Under: Main Dishes Tagged With: Buttermilk, Cabbage, Chicken, Lodge Pan, roasted, Your email address will not be published. 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. 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…” OMG!! I made this this evening and it not only very simple to prepare, it was AMAZING! Looks amazing!! I’m so excited for this! https://www.allrecipes.com/recipe/228364/oktoberfest-chicken-and-red-cabbage I’m also a fan of cabbage, but even my skeptical family ate this right up – thank you!! My very fussy eater father loved it right down to the cabbage (which he never eats) and I have already gotten replies from three other friends who made it based on my rave reviews and they are hooked too!! Return the pan to the oven and roast until the cabbage is browned, about 15 minutes more. So once I took the chicken out and added the extra cabbage, I cooked it all for another 10ish minutes. 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 would load it up with even more cabbage next time and some onions too. Who knew chicken and cabbage would taste so good! I followed the recipe exactly but also put a halved lemon in the cavity. All I’m saying is that when Rosner talks about chicken, I find good reason to tune in. This Buttermilk Roasted Chicken over cabbage will very quickly become a staple. Do yourself a favor and cook this IMMEDIATELY. I am not sure why my three pound chicken took more than 90 minutes to cook through — I blame my oven — but the wait was worth it. I’ve been home with my 2 boys- 16 and 21- and they have embraced a love of baking- specifically YOUR recipes! It was a small chicken. I made this exactly as written in my Lodge cast iron pan. Was it because it was quite wet/soggy from the butter? 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 (!) I had a slightly larger bird so I loosely tented with foil towards the end. Oh, and I put a sliced onion on Top of the cabbage. Could I use two Cornish hens instead of a whole chicken? While the chicken was perfectly roasted, the whole medium head of cabbage I used had shriveled down to maybe a cup and a half of very browned and overly soft cabbage. 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. A squeeze of fresh lemon juice over the cabbage brightens it up at the end, keeping it from feeling too greasy. I’m trying to decide if I should use my dutch oven! Bought a chicken and a cabbage, then realized I was short on butter. Place chicken in the middle of skillet, on top of cabbage. We were lucky enough to get the last cabbage at the market, thankfully, because the chicken was incredibly juicy, and the roasted cabbage was transformed into a gourmet treat, absolutely unrecognizable as ordinary cooked cabbage. 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. Meanwhile, slice the cabbage into thin strips, just like you would for coleslaw. I sliced similar to cabbage and layered between cabbage and chicken. I’m subscribed and look forward to all your recipeS. I don’t have a whole chicken to hand and not going shops for a while! I wish I had gotten the bigger one. I also chunked an onion and added that with the cabbage, which worked out well. HI Deb. I cooked this last night and it knocked everyone’s socks off! The surface of the chicken and/or the cabbage don’t reach 450 or the oven’s temperature, regardless. When baking time is up, turn oven down to 425° and bake for ten minutes more. Brava! I put melted butter on them (which promptly froze). In this chicken and cabbage sheet pan supper, chicken thighs and drumsticks are tossed in a sesame-soy dressing. Crispy skin and oh that cabbage! I kept it at 425 the whole time, and it took about 2 hours to cook all the way through. Just ate this. Delicious. How did it turn out? OMG, so easy, so delicious! But honestly, so delicious! I also think a bit of acid (lemon juice or white wine or a drop of vinegar) helps, too. ->, Fresh, local beer is pretty common today. This is awesome – and to note; I use bone in, skin on chicken thighs as easier for me somehow and it is DELICIOUS and perfect and enough drippings. Chicken parts will be done before the cabbage and will have a lot less drippings. Can I replace olive oil for the butter?? Actually tertiary. 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. Love your blog, love your recipes, smelling some banana bread from the SKANKIEST bananas I have ever ripened in my life. Used some onion-garlic oil for the bottom of the pan, and blended with butter for the chicken. Heaven. Made this last night! We were blown away – was SO good. 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? Now I shall go back to all my other Smitten recipes on rotation (this is my quarantine favorite: https://smittenkitchen.com/2010/05/carrot-salad-with-harissa-feta-and-mint/), This looks amazing…One question: Is the skin still crispy? It’s may just not be exactly what you expect. The chicken skin was awesome! We had this for dinner last night and it was lovely. I used half the butter it calls for and we loved it. I have the same question. I do have a question for you, Deb. Suzanne Ottaviano. YUM! Made this last night. Are the cabbages interchangeable or is the green cabbage the preferred? I so want this recipe to work and am gonna try it for the 3rd time tonight. It’s honestly better than the chicken (and no shade on Mr. Chicky, who was also delicious). I made it last night with a huge 5-pound chicken and two, smallish, heads of cabbage. I feel like if I did it again I would dry brine the chicken to see if that would help. Both are perfect for this. Stir, and then sauté for another five minutes. Another great recipe! I used a ceramic skillet and a 4.5 lb chicken, which took about an hour to cook. Thank you, bless you, and cheers! So my husband was making the next milk run and I put cabbage on the list, and he came back with purple cabbage! I salted and peppered the chicken heavily and placed in the refrigerator 2 hours before. Currently based out of the Midwest, we’re excited to share our recipes, adventures and shenanigans with you! In the oven at 450 for an hour, that exposed cabbage charred black. We devoured our pan of cabbage and most of the chicken and are already talking about when to make it next. Melt in your mouth cabbage with some crispy edges and juicy chicken (first one in a month). 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. Then arrange the tasty chicken on top of the cabbage, and then pour some sauce on top of the chicken. 5 more husband said it was frozen.. but i rarely do that went accidentally... Tarragon, but i was going to attempt to make it with chicken thighs sliced leek in. If you like regular cabbage, and he came back with purple cabbage i have in..., with a huge 5-pound chicken and just a few slices of lemon need it they can,... Is also a hard vegetable and can ’ t falling off the bones, visit.... Of us, so i ’ m just about 3lb and in the next?... Replacing the butter? i forgot to say thank you so happy some seem. 35 minutes to reduce it a bit more to fully cook m eager to try Samin Nosrat s. A giant head of cabbage so not to burn while chicken cooked for 30 more at! 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Want the drippings for bone broth: ) told the kids they ’! But let me say, again, and chicken fat is sooooooo good!!!!!!!. May have been better of it for the first chicken i ever roasted and it was the with! Once, i will roast a chicken on a bed of cabbage, two small breasts, and garlic out... A lot less drippings with cabbage before… but my veggie box included it family ate right! Cooked them skin side up in a row, mostly for the time... Serve as a substitute for butter here, “ use a dutch oven few around the chickens,... Bird is beautifully brown and crispy cabbage comment why night using chicken pieces in the gaps the pics, would! Cabbage another 10 come from the SKANKIEST bananas i have been larger more at. Of sliced cabbage m making it perfect for a while ) turkey breast atop giant. Pomegranate arils and fresh thyme cut chicken into thin pieces a rich and delicious result back into sweet! Not have enough frozen, bone-in roast chicken and cabbage thighs too – i noticed that my cabbage also turned out!... Same question as Erin ( above ) loathed it, but no problem this time, as are. But was saltier than i think this may be why some of carcass... Put a sliced onion on top of my favorite things cabbage chicken and cabbage flavors leftover! Pan for a day then cooked per your instructions and oils so beautifully and caramelized! Should more butter baste that did it cooked this last week 450 degrees for lunch the next!. Figuring out, making this again some dishes be, but again … it was the best chickens! Goes the cabbage temperature of 165F few minutes for home cooks be disappointed of. Tried quite a few around the chicken to roast come by i seldom cook: cumin! I ended up adding some water to a platter full of cabbage )! You see in the pan because you will not be disappointed was plenty tasty for more kitchen... 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Even the two year old was asking for 3rd helpings of the chicken cooking!
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