SHEET-PAN ROAST CHICKEN AND MUSTARD-GLAZED CABBAGE
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.
Provided by Alexa Weibel
Categories dinner, weekday, poultry, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. Prepare the dressing: In a small bowl, whisk together 1/2 cup olive oil with the mustard, garlic, vinegar and cumin seeds. Season generously with salt and pepper.
- 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.
- 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.
- Prepare the chicken: In a small bowl, toss the coriander and cumin with 1 tablespoon salt and 1 1/2 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.
- 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.
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Logan Wayland
[email protected]Loved this recipe! The mustard glaze was the perfect complement to the chicken and cabbage. Will definitely make this again.
Ganga Sahani
[email protected]This recipe was a bit bland for my taste. I would recommend adding more seasoning to the chicken and cabbage.
LilMissSnowy
[email protected]I've made this recipe several times and it's always a winner. The chicken is always moist and flavorful, and the cabbage is a great way to get your veggies in.
Willmaleen Farmer
[email protected]Easy to make and delicious! I used a whole chicken and it turned out great. The cabbage was a nice addition and helped to balance out the richness of the chicken.
Sean Hayrup (#28FROMhELL)
[email protected]The chicken and cabbage were both cooked perfectly. The mustard glaze was a bit too tangy for my taste, but overall this was a good recipe.
Tehreem Imran
[email protected]This sheet-pan chicken and cabbage recipe was a hit with my family! The chicken was juicy and flavorful, and the cabbage was tender and slightly sweet. The mustard glaze added a nice tangy flavor to the dish. I will definitely be making this again.