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Chicken and cabbage with onions roasted on a sheet pan.

Roast Chicken and Cabbage

Course: Main Course
Cuisine: eastern european
Diet: Gluten Free, Low Lactose
Keyword: chicken and cabbage, chicken with cabbage
Prep Time: 10 hours
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 2 - 3 servings
Calories: 1121kcal
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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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
  • 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.

Nutrition

Calories: 1121kcal | Carbohydrates: 21g | Protein: 67g | Fat: 86g | Saturated Fat: 20g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 42g | Trans Fat: 0.3g | Cholesterol: 378mg | Sodium: 2087mg | Potassium: 1312mg | Fiber: 8g | Sugar: 10g | Vitamin A: 545IU | Vitamin C: 88mg | Calcium: 166mg | Iron: 5mg