Roasted Chicken With Caramelized Cabbage Recipe (2024)

The recipe smells delicious. Can't wait to make. BUT biggest takeaway is that you did the very thing that recipe writers, cookbook authors and others NEVER do. You gave quantity of kosher salt be it Morton or Diamond Crystal. For that, I am forever in awe if you.

I used a single bone-in, skin-on chicken thigh and just enough cabbage and onion for one person. I adjusted the spices, oil and vinegar to smaller amounts (I estimated and tried to keep the same ratios). Roasted at 425 for 30 min and then 400 for 15 min. It was delicious!

Anyone that can evenly toss vegetables with seasoning on a sheet pan and not end up with half of it on the counter and floor is more skilled than myself. I would add all vegetables, oil, and seasoning in a 2-gallon zip lock, shake vigorously, and then distribute on the pan.

Scrumptious as written except … I ALWAYS spatchco*ck. Additionally, I remove the ribs to massage rub directly on the meat and lift the skin to massage the rub on the breast/thigh meat (and then lightly seasoned the skin with a little bit of remaining rub.). I have mischievous vegetable that always jump onto the floor when I toss them on a sheet pan, so I toss them with the oil and seasonings in a separate bowl. I would rather wash another dish than contribute a ziplock bag to the landfill.

I used convection bake at 400F using a meat thermometer and the made the cabbage sticking out of the pan exceptionally crispy in a great way! Loved the fennel seed idea as well.

I made this with a 4 pound organic chicken. Put the dry brine on it about 3 hours before cooking, and left the chicken at room temperature. I used a red/purple cabbage, and doubled the amount of the brine used. I also added some ground fennel to the seeds. Cooked it per the instructions in this excellent recipe. It was fabulous. We had a hard time stopping eating it.

Made tonight with just thighs. Six thighs and half a cabbage and one onion fit snugly on large sheet pan. Really easy since only chopping is cabbage and onion. Cooked for 40 minutes but next time would do 30. Also made some fusilli on the side and the cabbage and fusilli found their way to each other in the plate. Totally delish. Big fan of sheet pan meals.

Chicken oysters are, indeed, the joy of roasting a whole chicken.

This rub works really well on cabbage onion sheet pan but with rabbit, cut into 5 or 7 pieces.

The oysters! My gran’s favorite, but she called it ‘the part of the chicken that went over the fence last.’ My favorite too. The recipe sounds succulent, can’t wait to try it.

I made this last night for my adult grandson and his girlfriend. The only change I made is I spatchco*cked the chicken. It was a tremendous success! I dry brined it for 3 hours in the fridge, then let it sit out for 45 minutes. I started it at 425, then after 20 minutes reduced it to 400, rotating the pan. Because it was spatchco*cked, it was done in 40 minutes. Don't forget the splash of vinegar at the end. It makes the veg come alive. Every scrap was eaten! Huge success!

SHERRY vinegar: whole different thing.

I didn't have fennel seeds and used caraway seeds instead. It tasted great!

I'm curious to know if those who made it with parts instead of a whole chicken, and cooked it for less time, found that the vegetables still cooked adequately in the reduced time?

This was really good and I liked the minimal mess and dishes used. Next time though, I would up the fennel seeds in the cabbage as we could barely taste them or maybe add a fennel bulb to the cabbage onion mix. I will also try and get more of the cabbage edges to brown and crisp up as that was the best part of the cabbage. I will also probably just use breast quarters next time just as a personal preference. Will definitely being making this again.

Used two large leeks instead of an onion, and a spatchco*cked chicken. Had to put half of the veggies onto another sheet pan due to the volume of the cabbage. Absolutely delicious - the veg tossed with chicken fat and vinegar was luxurious and a perfect topping for mashed potatoes. Cooked very quickly.

Chicken was undercooked at 55 min

Really good! Used a half sheet pan and and had a hard time fitting everything on the tray, recommend a full size sheet tray or halfing the amount of cabbage and onions.

I made this with 1.4 lbs of chicken sweet Italian sausage from my local butcher. Used 1/2 the recipe for the onion/cabbage mix. Didn’t have sherry vinegar so used some fresh lemon juice. Cooked for 15 minutes at 425 roast/convection and 15 minutes at 400. Delicious!! Served with risotto Milanese on the side and roasted seasoned cauliflower. Fabulous meal and so good I’d make for company!

I love this recipe. I use chicken thighs instead of a whole chicken, and have added a splash of Pernod to enhance the anise flavour. Yum!

Every Eric Kim recipe I’ve tried feels like magic, and this one is no exception. The cabbage was even more of a standout for me than the chicken, which is also delicious! I used skin-on chicken thighs—next time I’ll use less olive oil since so much chicken fat was released. The sauce is so good over rice though, and I toasted one slice of bread and used it to sop up all the remaining sauce on the baking pan. It’s that good. I also subbed in rice vinegar since I didn’t have sherry vinegar

Delicious exactly as written.

One of my favorite recipes -- the whole is SO much greater than the sum of it's parts. Getting pops of salty, sweet, crunchy fennel seeds amidst a perfectly seasoned, tender roast chicken + caramelized, shmaltzy vegetables = HEAVEN. This recipe is 5 stars as is, but I've cooked it enough times now that I have a few hopefully helpful builds:- Add sliced fennel bulb to your veg mix - Halve your bird + divvy -- along with veg -- across 2x sheet pans for a better ratio of meat + veg

I never leave comments, but this is just too good to pass up. I didn’t have any fennel seed, but I went into my garden and grabbed about 12-13 sage leaves. I doubled the brown sugar, and WOW.

Is there any reason I can't use red cabbage? That's what I have on hand

So simple yet delicious! Dry brining👍🏻

I had doubts about this but since I had a chicken and some home-grown cabbage, I decided to give it a try. My cabbage was lots more bulky than the commercial cabbage in the picture above the recipe, so it didn't really caramelize as much as char. I have a convection oven so I deducted 25 degrees but the temp was still too high for the veggies. Otherwise, just a standard roasted chicken. I have "unsaved" the recipe.

5 Feb 23: Spatchco*cked 5lb chicken. Rub per recipe and then placed in fridge or 7 hours. 2.5lb cabbage was a lot! Whole yellow onion sliced with mandolin. Big sheet pan not really big enough but it worked. Should move cabbage and onion around after 20-25 minutes. Also tossed cabbage and then onion in big bowl per other comments. Great dish…Kathy did not like the cabbage.

I had a 5# chicken which took a little longer to roast. It was beautifully brown but still moist and tender.However, the cabbage got a bit overcooked. I suggest stirring it a bit when turning the pan around after the first half hour or so.

Made this and absolutely loved it - I omitted the vinegar at the end because I'm not a fan, otherwise I stuck to the recipe. I think the only change I'll make next time (and there WILL be a next time!) is to spatchco*ck the chicken, as other commenters have suggested.