In this chicken and cabbage sheet pan supper, chicken thighs and drumsticks are tossed in a sesame-soy dressing. First, they roast alone, which allows the hot air, unimpeded by vegetables, to circulate freely and encourages the browning process to being. After 10 minutes, on goes the cabbage, tossed in the same dressing. It’s nestled around and underneath the chicken to fit. About 20 minutes later, when the chicken finishes cooking, off it goes to rest, while the cabbage continues on alone. With its surfaces fully exposed to the heat, the cabbage’s edges crisp and caramelize while any juices pooling nearby reduce and concentrate.
In about 40 minutes, dinner is ready. The result: juicy, crispy-skinned chicken and sweet, tender cabbage, flavored by not only the spicy dressing, but also the flavorful drippings of the chicken. It’s an unexpected and unsung boon of this one-pan wonder of a supper.
Sheet Pan Roast Chicken & Cabbage
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Pin RecipeDescription
Inspired by the flavors in this baked tofu and coconut kale, this sheet pan supper comes together quickly. Staggering the entry and exit of the chicken and cabbage allows each to cook fully and brown nicely.
Ingredients
- 1 teaspoon neutral oil, for greasing
- 1 tablespoon sesame oil
- 1/4 cup melted coconut oil or olive oil
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar (or other)
- 1 tablespoon Sriracha, optional
- 8 pieces bone-in, skin-on chicken thighs or drumsticks
- 1 pinch kosher salt and pepper to taste
- 1 head cabbage, 2 to 3 lbs.
Instructions
- Preheat the oven to 425ºF. Pour a teaspoon of neutral oil over a rimmed sheet pan. Rub to coat.
- In a small bowl, stir together the sesame oil, coconut oil, soy sauce, rice vinegar, and sriracha, if using. Place chicken in a large bowl. Season all over with salt and pepper. Pour 1/4 cup of the prepared mixture over the chicken and let marinate while the oven preheats. (Chicken can marinate longer, too, but try, if time permits, to bring it to room temperature before cooking—the coconut oil will solidify in the fridge and look clumpy, which is fine.)
- Cut the cabbage in half through the core. Cut again through each core and repeat this process until you are left with many wedges, no greater than 1-inch wide. Place the wedges in a large bowl, season all over with salt and pepper, and toss with the remaining dressing.
- Place chicken on prepared sheet pan spreading it out evenly. Roast for 10 minutes. Remove pan from oven, and nestle cabbage wedges all around the pieces, tucking it under if necessary—it will feel like a lot of cabbage. Roast for 20 to 25 minutes more or until chicken is golden and cooked through. Remove pan from oven, transfer chicken to a platter to rest. Return cabbage to the oven to roast for 10 to 15 minutes more, or until juices have reduced and edges of cabbage wedges are caramelized.
Hina says
January 19, 2019 at 6:45 amThis was a hit for a quick weeknight dinner! I had 10 pieces of chicken, not 8, and it took about 30 minutes additional in our oven after the first 10 minutes, to ensure full roasting. The flavor combination of the oils, vinegar, soy sauce and sriracha is terrific and perfectly balanced. Thanks so much another wonderful and manageable recipe!
★★★★★
alexandra says
January 19, 2019 at 9:39 amSo happy to hear this, Hina!
Kat Merritt says
February 19, 2019 at 8:19 amMy husband and I are totally obsessed with this recipe! Just wondering if you think there’s a way to do it in a dutch oven (potentially stove-top only or maybe we’d need to transfer to oven?).
Kat Merritt says
February 19, 2019 at 8:57 amMy husband and I are totally obsessed with this recipe! Just wondering if you think there’s a way to do it in a dutch oven (potentially stove-top only or maybe we’d need to transfer to oven?).
★★★★★
alexandra says
February 23, 2019 at 7:15 amHi Kat! I worry you won’t get the crispiness and caramelization if you use a Dutch oven stove top — I think this one needs the hot circulating air of the oven as well as the wide, shallow surface area of the sheet pan.