Sheet-Pan Roast Chicken and Mustard-Glazed Cabbage

Name: Sheet-Pan Roast Chicken and Mustard-Glazed Cabbage
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 1/2 cup olive oil, plus more for brushing and drizzling; 2 tablespoons stone-ground coarse mustard, plus more for serving; 4 garlic cloves, minced; 4 teaspoons apple cider vinegar; 4 teaspoons cumin seeds; Kosher salt and black pepper; 1 medium head green cabbage (about 2 1/2 pounds); 2 medium red onions, peeled, then cut into 1/2-inch rounds; 1/4 cup drained capers; 1 1/2 teaspoons ground coriander; 1 teaspoon ground cumin; 6 bone-in, skin-in chicken thighs (about 3 pounds total); Torn fresh parsley, dill or arugula sprigs, for garnish

By Alexa Weibel

Total Time: 45 minutes
Rating: 5(2,552)
Comments: Read comments

This hearty one-pan meal is inspired by the classic combination of sausage and sauerkraut, but with chicken in place of pork and fresh cabbage instead of fermented. Cabbage slices are brushed with a simple mustard vinaigrette, then roasted underneath chicken thighs that have been seasoned with cumin and coriander. In the heat of the oven, the chicken crisps, the cabbage softens and the red onion becomes jammy and sweet. Serve with crusty bread and additional mustard on the side.

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Ingredients

Yield:4 to 6 servings

½cup olive oil, plus more for brushing and drizzling
2tablespoons stone-ground coarse mustard, plus more for serving
4garlic cloves, minced
4teaspoons apple cider vinegar
4teaspoons cumin seeds
Kosher salt and black pepper
1medium head green cabbage (about 2½ pounds)
2medium red onions, peeled, then cut into ½-inch rounds
¼cup drained capers
1½teaspoons ground coriander
1teaspoon ground cumin
6bone-in, skin-in chicken thighs (about 3 pounds total)
Torn fresh parsley, dill or arugula sprigs, for garnish

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Preparation

Step 1
Heat the oven to 425 degrees. Prepare the dressing: In a small bowl, whisk together ½ cup olive oil with the mustard, garlic, vinegar and cumin seeds. Season generously with salt and pepper.
Step 2
Prepare the cabbage: Halve the cabbage lengthwise through the core, then cut each half into 1-inch-thick wedges. (Make sure to continue cutting lengthwise through the core to keep the pieces intact.) You should have about 16 pieces.
Step 3
Add the cabbage wedges to a large (13-by-18-inch) baking sheet. Brush all the wedges with half the vinaigrette, then carefully turn and brush the other side with remaining vinaigrette. Arrange in an even layer, then season generously with salt and pepper. On a separate baking sheet, brush the red onion rounds with olive oil on both sides; season generously with salt and pepper. Add the onion rounds to the cabbage wedges, interspersing the red onion and cabbage and tucking some onion rounds partly underneath. Sprinkle the capers evenly on top.
Step 4
Prepare the chicken: In a small bowl, toss the coriander and cumin with 1 tablespoon salt and 1½ teaspoons pepper. Place the chicken on the sheet pan where you oiled the onions and drizzle with olive oil all over, then rub the seasoning all over the chicken. Arrange the chicken pieces on top of the cabbage and onions, skin-side up.
Step 5
Transfer to the oven and roast until the chicken is cooked through and the cabbage is lightly browned in spots and tender, about 35 to 40 minutes. Top with parsley or dill and serve immediately, passing more mustard on the side.

Ratings

5 out of 5

2,552 user ratings

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Comments

Britt B5 years ago

After reading the comments, I cooked the cabbage for 30 minutes prior to adding the onions and chicken. It was fantastic. Everyone agreed that the amount of red onion could be cut in half.

Dana5 years ago

Tonight I made it a second time and decided it is my all time favorite meal! I was reading others’ comments and in regards to the cabbage cooking time- I wonder if the people saying it was taking too long were using a traditional green cabbage? I used Savoy cabbage both times and it cooked perfectly with no extra time needed. Savoy cabbage leaves are softer and crinklier and absorb the dressing and caramelize beautifully.

Joan Marriott5 years ago

Great I'll be trying this combination because I am not a fan of sauerkraut, no matter how healthy it may be! And one pan / pot / casserole or sheet pan meals are becoming my go to method because I find myself increasingly appreciating flavours melding together during cooking. In my kitchen only one sheet pan will be used as hand washing even one extra pan just to brush onions with oil is both avoidable & unnecessary.

BayCook1 month ago

This was absolutely amazing! I mostly followed the recipe, with only a few minor tweaks. I used only 3/4 cup of olive oil for the dressing, cut the thickest parts of the core off the cabbage wedges, and mixed in some small red and yellow potatoes, halved. I also added some sumac into the mix that went onto the chicken. Forgot all about the garnish, but it wasn't necessary. Everyone raved about the results.

Susan M1 month ago

I just sliced the red onions and tossed the rings in a bowl with olive oil and salt and peppered them. Then fitted them throughout the sheet pan. We love a lot of onion so we had no problem with the amount.

AKMW1 month ago

After reading the comments, I also pre-cooked the veggies (I used a mix of green & purple cabbage). I also used the leftover marinade on the chicken and brushed the chicken at the end with a little maple syrup. It was a very straight-forward recipe that my 10 year old helped prepare & we all loved it!

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