Sunday cooking!! Even if you’re not a cabbage lover, you will be with this winning combination. A whole Chicken atop cabbage, Yukon potatoes and carrots are roasted at 400 degrees. The cabbage cooks slowly in salty buttery drippings until charred and caramelized. The juices from the chicken create an unbelievable amount of flavor…. a one-pan dinner ready in just about an hour.
Skillet Roasted Chicken with Cabbage, Carrots and Potatoes
Serves 6
- 1 Head of green cabbage, shredded
- 2 tsp Sea salt
- Pepper
- Carrots, potatoes, roughly chopped
- 1 4-5 lb Chicken
- 1 tbsp Olive
- 2-3 tbsp Taco Seasoning Rub/ or just salt and pepper
- Preheat oven to 400° F.
- Add shredded cabbage to a large cast iron skillet, braiser or roasting pan. Add carrots and potatoes if using. Drizzle with olive oil and sprinkle with salt and pepper. Top cabbage mixture with chicken. Generously coat chicken with taco seasoning rub and place in oven.
- Cook for 50-60 minutes (about 15 minutes per lb.) or until internal temperature reaches 165°F. Remove meat from bird or quarter bird and serve on the bone along side braised cabbage.
