Sheet-Pan Roast Chicken and Mustard-Glazed Cabbage
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
Nutritional analysis per serving (6 servings)
667 calories; 51 grams fat; 11 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 9 grams polyunsaturated fat; 18 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 36 grams protein; 1062 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
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.
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.
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.
Made as written and it was pretty good. i think it could use less cumin seeds, I'll probably reduce by 1 part next time to see if that's better for my tastes. the cabbage cooked nicely, oddly my challenge was the onions- they didn't crisp up and instead got soggy and stringy. I'm ordering a larger sheet pan for next time, i must have overcrowded my pan. i didnt have a too salty problem like other comments mentioned.
I’ve made this twice, doubled for a large group, and I absolutely love it. I followed the recipe pretty closely the first time, and it was too salty for me. I was too heavy-handed with the oil the 2nd time; that may have been me. Anyway, I recommend using your judgement on the salt and oil amounts. I didn’t have the issues people mention with the cooking time for the cabbage…Probably didn’t need as much onion as it calls for, but it didn’t hurt anything, just more left over.
We did not love this. I couldn't taste much mustard. The onions were a must- they were the only real flavor. The crispy edges of the cabbage was ok but not as tasty as in other similar recipes.