Sheet-Pan Roast Chicken and Mustard-Glazed Cabbage

By Alexa Weibel

Published November 20, 2019

  • Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.
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Total Time
45 minutes
Rating
5(3,654)
Comments
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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.

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Ingredients

Yield:4 to 6 servings

  • ½ cup olive oil, plus more for brushing and drizzling

  • 2 tablespoons stone-ground coarse mustard, plus more for serving

  • 4 garlic cloves, minced

  • 4 teaspoons apple cider vinegar

  • 4 teaspoons cumin seeds

  • Kosher salt and black pepper

  • 1 medium head green cabbage (about 2 ½ pounds)

  • 2 medium red onions, peeled, then cut into ½-inch rounds

  • ¼ cup drained capers

  • 1 ½ teaspoons ground coriander

  • 1 teaspoon ground cumin

  • 6 bone-in, skin-in chicken thighs (about 3 pounds total)

  • Torn fresh parsley, dill or arugula sprigs, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

18 grams carbs; 189 milligrams cholesterol; 667 calories; 27 grams monosaturated fat; 9 grams polyunsaturated fat; 11 grams saturated fat; 51 grams fat; 7 grams fiber; 1062 milligrams sodium; 36 grams protein; 8 grams sugar

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

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Prepare the chicken: In a small bowl, toss the coriander and cumin with 1 tablespoon salt and 1 ½ 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.

  5. 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.

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Ratings

5 out of 5
3,654 user ratings
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Comments

Britt B

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.

Dana

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.

Joan Marriott

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.

CPV

Very good! I added some broccoli around the edge of the pan, and some small tomatoes scattered around as well. I started the vegetables (other than the tomatoes) ten minutes before adding the chicken and tomatoes, and broiled it all for the last 5 minutes to crisp the chicken skin. Will definitely be making this again!

TC

This seemed like a weird combination of flavors but the ratings were high and I had all the ingredients so I gave it a go. And it was amazing ! Really delicious - even my very picky kids loved it. Next time I’ll reduce the salt and oil a bit - didn’t need it. But otherwise - a winner.

Jody

Delicious and easy. Great combo of flavors and enjoyed by my husband and I. Made as stated and I had no need to roast the cabbage a little beforehand as some commented. Will make again.

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