I made this with red cabbage and it was amazing!! I’ll try packing them in tight in the pan. the recipe is fabulous. Going to check more carefully next time! I’ve been trying to convert my husband into a cabbage fan for many years (everyone has flaws!). I cooked the chicken for 1.5 hours at 425 due to its larger size, which worked perfectly. A few notes: I only had salted butter and didn’t reduce the salt on the chicken cabbage, but wish I had. In any case, the cabbage was simply divine. I feel like if I did it again I would dry brine the chicken to see if that would help. This looks yummy! Be careful how much you salt the cabbage, depending on the bacon you may end up over-salting it. Do I need to do anything to prep the chicken for cooking? Easy, delicious and healthy. For me, it was 10. I made this last night. Melt in your mouth cabbage with some crispy edges and juicy chicken (first one in a month). I used red cabbage and took your suggestion to drizzle some cider vinegar in when I took out the chicken and flipped the cabbage. OMG the chicken was good, but the cabbage was outstanding! thanks so much lolo. It is transcendent. I would fight my family members to get the last bite. Next time it will be on a bed of sliced cabbage, with a few onions added. I like it in salads. I made this for the second time for Thanksgiving and it was absolutely delicious! This was the best whole roast chicken I have ever made. And, bonus, we had leftover chicken for chicken sandwiches with avocado and tomato on sourdough toast. Do you think brussel sprouts would hold up as a substitute for the cabbage? The chicken was delicious and juicy with a crispy skin, also. (I used only 1 T of butter total with probably about a T of oil on the bottom of the pan to begin with.) Used ordinary salt because I live in Sweden where we don’t know what the kosher salt that Americans are obsessed with even is. Five years ago: Why You Should Always Toast Your Nuts (Please!) I made this for dinner on Sunday and it won rave reviews. I’ve now made this three weeks in a row, mostly for the cabbage! . This served to brown the underside and render just enough fat to place the cabbage on and not have it stick. Wonder if there is a way to raise it slightly above the cabbage while it roasts? Any reason this wouldn’t work with red cabbage? Let us know! Made my husband’s day by baking a potato at the same time. Thank you for a simple, comforting dish! 2. Mixed the butter and juice of 1 lemon to baste. Hi Deb, congratulations on putting out another recipe that I have to try in the next week! Cannot thank you enough!!! I’ll have extra butter on-hand in case the chicken pieces don’t provide enough fat. I wanted to use up all the rest of the cabbage I had so used a 14 inch cast iron pan and more red cabbage than green. The thermometer is a great price and very reliable. This was the best chicken I’ve ever made! They all LOVE it. Chicken is done when a thermometer inserted into the thickest part of the breast reads 155 degrees, or 165 degrees for the thigh. What a fabulous idea. This is incredible – bringing me tears of joy! I paired it with your recipe for mustard roasted potatoes (insert chef’s kiss here). There is a reason that people marinate chicken in buttermilk before frying it, it’s the most tender moist chicken you’ll ever eat. Roast it longer. So you’re melting the remaining 3 tablespoons of butter and spooning that over the bird and the cabbage? It’s worth figuring out, if the first attempt was not as perfect as Deb’s. I made it tonight and it was amazing. Was crispy, juicy, salty, divine. Definitely recommend! 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. My husband and I hoarded the cabbage and told the kids they wouldn’t like it (lies). Add bacon underneath and you have the perfect side for your chicken dinner. This was amazing! I swear by your Zuni roast chicken, with the dry brine. so do carrots and all the other vegetables I roast!). Kismet! So make sure the bones are cooked through as well as the middle of the meat. My store was out of green cabbage but I got a giant purple one. Just to be clear, because I’ve already read the recipe multiple times and read through all the comments, I just pat the chicken with like a paper towel and plunk it on top of the cabbage. That looks wonder & I just happen to have a chicken and a cabbage! What’s better than roast chicken and roasted cabbage? We did stick it under the broiler for 2 minutes at the very end to crisp it a touch. I cooked an a whole chicken but plan to try this again using just bone-in thighs. I hope that it turns out ok. Hi! 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. Warm up a large sauté pan over medium-high heat. God I can’t get over how good that was!!!! I made this once already, immediately following Helen’s post about it, and loved it. Did not flip the cabbage and it was still tender and nicely caramelized. I made this tonight and it was very good, and so easy! The cooking time matters less than the color — if it’s not right, keep browning it. I ended up making this with a 6 lb. It sounds interesting, I will make this recipe tonight. Chicken was just about 3lb and in the oven for almost 90 minutes at 450 the whole time. I may have slightly overbasted with butter, will use less next time realizing how much the fat of the chicken self-bastes the cabbage. I ended up with the whole head to myself since no one else would touch it, but I nestled in some baby carrots too so my children would have some vegetables. Absolutely yummy and I can’t wait to make it again. Also cut up the chicken instead of roasting it whole. I have the same question as Erin (above). So bad so good. 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. Used 4 chicken thighs and little over half a head of cabbage. Savoy is sweeter (and a ton more expensive–so if you like regular cabbage, good on you). I’m so excited for this! thank you for this. Crush and add the garlic, and cook for about 2 minutes. The chicken was moist and full of flavor! I let the chicken dry brine in the fridge for a day then cooked per your instructions and everything was so delicious. Looks devine…but we are kosher…can you substitute the butter with say olive oil? I have to admit I wasn’t particularly intrigued by this recipe but I had a head of cabbage that I had to use up and I’m so glad I made it! I was not super into the sweet cabbage flavor, even with the yummy drippings. Yes but they will likely be done before the cabbage is. I nominate this. OMG. The cabbage is such a great alternative to potatoes and croutons. The cabbage was so good! A squeeze of fresh lemon juice over the cabbage brightens it up at the end, keeping it from feeling too greasy. 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…” 3. Extra drippings? I really don’t think there’s a way to mess this recipe up. <3. https://www.tasteofthesouthmagazine.com/pan-roasted-chicken-cabbage-appl… Please update and let us know. Do you think chicken quarters or other chicken parts will work too if I cannot get a whole chicken? Remove the chicken and cook the onions. I have zero complaints about the results. They keep very well. I will 100% be making this again, and soon. Same idea, on a bed of thinly sliced onions and red peppers. I then made chicken soup out of the carcass and best chicken soup Ever! –stuck several cloves of garlic, thyme, rosemary & a lemon in the cavity of the chicken just before roasting Made this tonight and it was the best cabbage of my life (and I really like cabbage)! Thank you, Deb. So clever! Will definitely make again and again! Stay safe and stay healthy. Thanks Deb! brush with a bit of melted butter, salt and pepper (next time I will add some herbs as suggested by some of the other reviewers under the skin to amp up flavor. I had a chicken that was a little over 4lbs. I’m definitely going to make this tomorrow even though it means an unscheduled trip to the grocery store for cabbage. Take the rest of the spice oil ingredients and the remaining garlic and blitz in a liquidiser or food processor to make a paste. Notify me of follow-up comments by email. How did it turn out? And so easy! I don’t have a frying pan that will hold up to 450 degrees so I used my dutch oven. xoxo, the hair dryer link didn’t work for me, either, i think it’s missing the last two letters in “chicken”! I very much want to make the Chicken w/Cabbage — or the Cabbage w/Chicken! I used a home type chicken Rotisserie recipe for the chicken and it flavored the cabbage nicely! 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. I used an iron skillet. Thank you. The silver lining to this terrible black cloud we are under is having the time to cook. Re, the spatula, I wish every home cook would switch to flexible fish spatulas, you’ll never use another. I had to remove the cabbage so not to burn while chicken cooked for 30 more min at 450 degrees. Suzanne Ottaviano. Reading Time: 2 minutes. The cabbage is the best thing ever. i did this tonight with bone-in thighs. https://www.allrecipes.com/recipe/228364/oktoberfest-chicken-and-red-cabbage Must get more cabbage pronto! Still “smaltzy” but not overly greasy. This was delicious!! It was absolutely divine, and the best Thanksgiving vegetable we’ve ever had. Too bad I don’t have cabbage!!! I like it in. I made the recipe as written. I have never cooked with cabbage before… but my veggie box included it. I loved using the cabbage because It’s a vegetable I seldom cook. What do you think? Lay the chicken on a board and push both halves of the cut onion, 3 cloves garlic and the sprig of thyme into the cavity. I sprinkled everything with marjoram and tarragon, but we were all really disappointed. After I took the chicken and first batch of cabbage out of the pan, I put the rest of the head of cabbage into the pan with the remainder of the drippings and put it back in the oven for a half hour while we feasted. I’ve made this once and my husband made it again the week after. You can read more about her great cookbook (which is more textbook) here ->. 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. ground coriander, onion, lemon juice, capsicum, olive oil, salt and 11 more. Still thinking it thorough. Rochelle, you are doing the work of the gods with this tip. Oh, I love how easy and delicious this looks! Then arrange the tasty chicken on top of the cabbage, and then pour some sauce on top of the chicken. I took previous comments to heart and followed some: I air dried the bird 6 hours before hand …rendered some of the chicken fat with butter and basted the bird (that was so much easier than trying to put butter on a cold bird) …roughly chopped a head of garlic and scattered it around the cabbage. Hi, I did this with napa cabbage since that is what I had. We make roast chicken probably once per week, using Cook’s Illustrated’s recipe, so trying this out was a no-brainer. I had a whole chicken in the freezer but I also had chicken thighs that I wanted to use. My god was that cabbage good! -roast at 450 until the chicken skin is crispy and cabbage is browned. I love it roasted. Tasted very good though! It really couldn’t have been easier – I’ll definitely make this again. I roasted it in my cast iron. Thank you, bless you, and cheers! Place the roast chicken on top of the cabbage. This is to die for and we’ve made it 3 times. Made oven fries at the same time, since the oven temp and timing worked out :). To serve the Roast Chicken with Bacon and Cabbage you just need to slice the chicken into thin pieces. Remove pan from oven, transfer chicken to a platter to rest. (That skin will be going in with the cabbage today!) This looks great, and I love the simple use of Shmaltz to do what it does best: make things amazing. Do you see in the photo with the raw chicken, the one with the skillet ready to go into the oven? Just wondering what you think. April 15, 2020 by Admin. I skipped the butter and used canola oil, the chicken fat was plenty tasty. I love a lot of your recipes, but this was really bad. sugar, carrot, olive oil, green onions, ground black pepper, garlic and 19 more . You’ve done it again, Deb (and Helen)! It was amazing. Shredded Chicken and Coleslaw Wrap Madeleine Cocina. The first time I had sat the chicken directly on the cabbage. the cabbage was sublime. Cover the cabbage with the chicken breasts, boned side down, in one layer. Cabbage was glorious. I’m sure Deb will too, when she sees it. A little olive oil can replace it, it seems to me. My partner insisted that we cook it in the crockpot instead of the oven. Roast for 20 to 25 minutes more or until chicken is golden and cooked through. Agreed! We made a version of this over the weekend. It’s painful to use any produce now and risk a recipe not turning out! I haven’t experienced this but you can absolutely start the chicken upside-down and then flip it for the rest of the time for more even cooking. This is definitely a keeper. Stir in brown sugar and cinnamon and bring cabbage … I used bacon fat under the cabbage instead of oil and my chicken was already spatchcocked so took only 45 minutes. Don’t laugh but I’ve been impulse stocking with whatever I can find on goodeggs- and I recently succumbed to a need for confit duck legs. I made it last night with a huge 5-pound chicken and two, smallish, heads of cabbage. If so, how would you modify? I have passed this along to my friends all across the country! One year ago: Cannelli Aglio e Olio I made this with what I had on hand during quarantine: boneless skinless chicken thighs and pre-shredded cabbage (the kind you would use for coleslaw). If you keep a kosher kitchen you just make do without butter. Lay chicken on top of cabbage-potato mixture on sheet pan. That started our inspiration for this week’s meal. The top of my chicken was blackening as the bottom was soggy and rubbery. First, my cabbage must have been huge so only 2/3 of it went into the pan, I covered the pan along with any drippings from the finished bird and I plan to put the rest of the cabbage into that pan and high heat roast it for lunch. Anyway just a thought if you never eat cabbage and are wondering what this is going to be like. It’s much preferred with green cabbage. Just curious what you served with the chicken and cabbage. Heat the oven to 425 degrees. OMG!! Looks amazing!! I have two in my spare refrigerator right now. But we also ate it in slaw and stews. https://www.houseandgarden.co.uk/recipe/vietnamese-chicken-cabbage-salad Results were wonderful. Keep it up great post. Next up are salted caramel brownies. An easy way to make roasted chicken on a weeknight. I made this for dinner last night and it was superb. This was amazing – the cabbage is the real star :) Will definitely make again! https://www.bonappetit.com/recipe/caramelized-cabbage One coworker said, “I could eat this every day! Spread out into an even layer and drizzle with some olive oil. cumin, olive oil, chopped coriander, rice, roast chicken, cabbage and 5 more. Thank you! Even without all the charring and deliciousness that would have come from the oven, I thought it was great. :). Cover pot and reduce heat to medium. The cabbage morphs into something glorious to become the star of the dish. If you can get a small chicken, I’d recommend spatchcocking it for the most even cooking. It tasted fine but it didn’t match the nice golden brown intact slices in the recipe photo. Thank you so much! Place the chickens in a roasting pan. I’ve been buying lots of cabbage since I’m also following that train of thought of how it’s one of the sturdier and cheaper vegetables and seems to be on the more filling side and good for comfort and stability.Cabbage seems like such a cozy “tough times” vegetable, it feels comforting to be connected to all the people who have eaten it to get by. Some people tie the legs together but I rarely do. So so so good. Some bacon on the bottom of the pan adds both flavor and keeps the cabbage from sticking. I ended up having to flip the bird over, place a rack over my cabbage so it could get some air, (even the cabbage under my chicken wasn’t cooking) and finally the bird came to temp and was nicely browned all over, though the skin was more rubbery than crispy at that point. We have been oohing and aaahing nonstop, we are very sad the cabbage is almost gone & and next Thanksgiving, I’m pretty sure the turkey is roasting on a big bed of you-know-what. I will be tempted to tie up the legs because that’s what I always do. Thank you! Herbs were yummy, but definitely not the star of the show. Otherwise it sounds great. Return the pan to the oven and roast until the cabbage is browned, about 15 minutes more. This Buttermilk Roasted Chicken over cabbage will very quickly become a staple. https://www.newyorker.com/culture/annals-of-gastronomy/yes-i-use-a-hair-dryer-to-make-roast-chicken. Really great with no effort – my favourite kind of cooking! We had this for dinner last night and it was lovely. I just put it in the oven. Your email address will not be published. I made your chicken with schmaltzy cabbage tonight for dinner. The end result was delicious and rich! This looks great! They both enjoy cooking and are competent in the kitchen, but as they learn to understand the precision in baking (mom, its like chemistry!) Such a great mix of flavors. I just want to eat bowlfuls of cabbage leftovers now. This looks amazing! I served green beans and mashed kumara (yams) with it. No whole chickens, but found a Cornish hen chicken at 3.4#. become gluten sensitive, so I was beyond excited to find something that I could try out! Bring chicken carcass, shiitake stems, garlic, 1 tsp. Thanks! It did take a lot longer to cook, but my chicken may have been larger. Next post: how i stock the smitten kitchen, Look, I really like cabbage. I purchased that spatula per your recommendation about a year ago and it is my absolute favorite! roast chicken with schmaltzy cabbage. Excellent! For sides I made very buttery mashed potatoes and a vinegary cherry tomato salad. 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. I love cabbage so this was right up my alley. 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. :). Let me say this recipe was easy and wonderful, with two points of not as great a result as I had hoped. Add bacon underneath and you have the perfect side for your chicken dinner. 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. Mine wasn’t watery but my chicken was on the small side. I followed the recipe. It gets so soft and sweet, you can just eat it out of the pan and be happy or toss it on some hot pasta with cheese. We are planning a redo soon. Thank you for giving me and my family something delicious to look forward to. Leftovers the next day are even better. And it was still only 120, so it had a long way to go. I’m currently trying to turn the chicken to rectify this. This was so good. I think I’m going to try to combine both of The Internet’s current chicken obsessions and make this with a gochujang-rubbed chicken and see what happens. Chicken. I will say it felt like it would’ve liked to be cooked a shorter amount of time. 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 used chicken thighs. I’ve found chickens to be not very tender sometimes so it was a great combo. So yummy! Couldn’t find cabbage at the store so I bought brussel sprouts and am going to attempt to make it with them tonight. This might be the way I roast chickens from now on! 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. So I did combine it with buttermilk marinated recipe from Samin Nosrat buttermilk marinated whole chicken, then proceeded with everything else you suggested in the recipe and it was wonderful. Olive oil will be fine here. Arrange the chicken on top of the cabbage, drizzle over any excess marinade and baste with the juices. This looks unbelievably delicious. Thanks for a quarantine friendly recipe- especially one that feeds my meat loving family! This recipe is a keeper. Cabbage took on a great hue and was soft and tasty. ( bone-in, skin-on ) turkey breast atop a giant head of red cabbage, finishing with! 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