This sheet pan roast chicken with cabbage is so easy! Just slice the cabbage and onions, then let the oven do the work!
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This chicken and cabbage sheet pan dinner has got several things going for it. First, it only has a few ingredients. Second, we're going to use a classic blend of cumin, caraway and fennel seeds, Eastern European spices that go perfectly with cabbage.
Finally, the chicken skin gets super crispy, and the cabbage and onions cook in the rendered fat, leaving them incredibly tender, sweet, and caramelized. Who would have thought that cabbage could taste this good?
I really don't have the words to describe how good this is. You're just going to have to trust me. You'll never believe that so much flavor can come from such humble ingredients. It just might change your life!
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Chicken and cabbage is a simple sheet pan dinner with maximum caramelized flavor!
- Only 6 ingredients.
- Quick prep: Just slice cabbage and onions then season with spices.
- The cabbage caramelizes as the chicken fat renders. Yum!
- Caraway, fennel, and cumin seeds are the perfect spices for cabbage. (Think sauerkraut!)
- Made on one sheet pan for easy cleanup!
- It's gluten free and dairy free!
Ingredients you'll need
- Bone-in, skin-on chicken thighs: You'll want skin-on chicken thighs because as the fat renders, it will caramelize the cabbage and onions!
- Cabbage: Look for a medium to large cabbage with tight leaves that's heavy for its size. We're only using half the cabbage for this recipe. Use the rest to make my Ukranian Cabbage Rolls.
- Yellow onion: I like yellow onion for its mild sweetness.
- Cumin seeds, caraway seeds, and fennel seeds: These spices give the recipe an Eastern European flavor.
- Kosher salt, freshly ground pepper, and olive oil
Recommended tools and equipment
- Sheet pan: To roast the chicken with the cabbage.
- Large mixing bowl: To toss the cabbage and onions in the spices.
- Chef's knife and cutting board: For slicing the cabbage and onions.
How to make chicken and cabbage
There's almost no prep for this recipe! Just a little slicing. We'll start cooking the cabbage first, to release some of its moisture before we add the chicken.
Step 1: Season the chicken thighs
Preheat the oven to 425 degrees F.
Season the chicken thighs on both sides with salt and pepper and set aside.
Step 2: Prep the cabbage
Use a good chef's knife and cut the cabbage in half. Then slice one half into 6-8 wedges, depending on the size of the head. Do not remove the core, this will help hold the wedges together as the cabbage roasts.
Step 3: Slice the onions
Slice the onions into wide strips. They'll be in the oven for a long time, so if they're too thin they'll burn or melt away.
Step 4: Season the cabbage and onions with spices
Place the onions and cabbage wedges in a large bowl. Add all the spices, ½ teaspoon of kosher salt, and the olive oil and toss to coat.
Step 5: Start roasting the cabbage
Transfer the cabbage mixture to a sheet pan and roast in the oven for 10-15 minutes, until the cabbage starts giving off moisture and softening slightly.
Step 6: Add the chicken to the sheet pan with the cabbage
Nestle the chicken into the cabbage and onions on the sheet pan and return to the oven. Roast for another 40-50 minutes, turning and moving the cabbage and onions around every 15-20, so they caramelize but don't burn.
When the chicken skin is crispy and the cabbage has caramelized, remove from oven and serve.
Tips for the best chicken and cabbage
- As the cabbage begins to brown on one side, flip it over every 15 minutes or so to allow more moisture to escape from the other side. It will continue to break down and caramelize as the fat from the chicken renders. If you don't keep moving and flipping them, both the cabbage and the onions will burn.
- If you don't have all three of the spices, use the one or two that you have.
- You could easily swap chicken legs for the thighs, or do a mix of both.
- Make sure to leave the core intact when slicing the cabbage. This will hold the wedges together so you get more caramelization. If the leaves are all separate, they could burn too easily.
Storage and reheating instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the chicken and cabbage on a sheet pan tightly covered with foil. Place in the oven at 350 until heated through. You can remove the foil and leave it in the oven for a few minutes to get the chicken skin crispy again.
More Eastern European recipes
- Ukranian Cabbage Rolls (Holubtsi) were a staple on my grandmother's table. Use the rest of the cabbage to make these!
- Hungarian Chicken Paprikash is a simple, comforting, one-pan dish that's full of smoky flavor.
- Creamy Cucumber Salad gives you all the dill and creaminess you could ever ask for!
Recipe
Roast Chicken and Cabbage
Ingredients
- 2 pounds bone-in, skin-on chicken thighs about 4 thighs
- ½ large head cabbage or one whole small one
- 1 large yellow onion
- 1 teaspoon cumin seeds
- 1 teaspoon caraway seeds
- 1 teaspoon fennel seeds
- 3 tablespoon olive oil
- 1½ teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees F. Season the chicken thighs on both sides with pepper and 1 teaspoon of the salt, set aside.
- Cut the cabbage in half. Then slice one half of the cabbage into 6-8 wedges, depending on the size of the head. Do not remove the core, this will help hold the wedges together as the cabbage roasts.
- Slice the onions into wide strips. They'll be in the oven for a long time, so if they're too thin they'll burn or melt away.
- Place the onions and cabbage wedges in a large bowl. Add all the spices, ½ teaspoon of kosher salt, and the olive oil and toss to coat.
- Transfer the cabbage mixture to a sheet pan and roast in the oven for 10-15 minutes, until the cabbage starts giving off moisture and softening slightly.
- Nestle the chicken into the cabbage and onions on the sheet pan and return to the oven. Roast for another 40-50 minutes, turning and moving the cabbage and onions around frequently, every 15-20 minutes, so they caramelize but don't burn. When the chicken skin is crispy and the cabbage has caramelized, remove from oven and serve.
Notes
- As the cabbage begins to brown on one side, flip it over every 15 minutes or so to allow more moisture to escape from the other side. It will continue to break down and caramelize as the fat from the chicken renders. If you don't keep moving and flipping them, both the cabbage and the onions will burn.
- If you don't have all three of the spices, use the one or two that you have.
- You could easily swap chicken legs for the thighs, or do a mix of both.
- Make sure to leave the core intact when slicing the cabbage. This will hold the wedges together so you get more caramelization. If the leaves are all separate, they could burn too easily.
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