Oven Roasted Whole Chicken and Cabbage meal, ready in 1 hour. This simple recipe shows you how to make a juicy chicken on the inside and crispy skin on the outside.
This is such a simple meal that my family loves. It looks like a Sunday dinner meal, but it can easily be made on a weeknight because it only takes about 1 hour from start to finish to bake this chicken!
If you’re looking for a oven roasted chicken recipe that’s juicy on the inside and crispy on the outside, give this chicken a taste!
Preparing the Cabbage
First, let’s prepare the cabbage as I have some tips to maximize the flavor and prevent it from becoming overly crisp.
You’ll need a medium size cabbage head. It might seem like a lot when you chop it up, but it’s going to cook down significantly so trust me on this one. We grew this cabbage in our garden, isn’t it gorgeous?
Remove the core and chop up your cabbage into large pieces. Do not finely cut or shred the cabbage up. The smaller you chop it, the more likely it will burn and turn too crispy while cooking. I recommend chopping in large pieces, or even chopping into large wedges.
Place cabbage into a bowl and pour melted butter and olive oil on top. Season with salt and pepper. With a spoon (or your hands) mix around so all of the cabbage is coated.
Add cabbage into the bottom of your pre-heated cast iron skillet. If you don’t have a cast iron skillet you can also use a roasting pan. Could you also chop up some carrots and potatoes and add them in here? You sure can!
How to Roast a Whole Chicken
Now let’s get the chicken all ready. You’ll need a 4-4.5 pound whole chicken for this recipe. This will make about 6 servings. We are only a family of 3, so this last us 2 meals. On night 2 I usually shred it up for chicken sandwiches or make chicken dumpling soup – yum, delicious!
Take the chicken out of packaging and remove the giblets bag out of chicken (if there is one). Pat chicken dry with some paper towels. Chop up a onion and fresh parsley and stuff it into the chicken cavity.
Melt 1 tablespoon butter and rub it all over the chicken, inside and out. I like to use my hands but you can use a brush too.
Add all your seasonings into a small bowl – salt, pepper, paprika and garlic powder.
Pat the seasoning all over the chicken to fully coat it.
Now place your chicken on top of the bed of cabbage in skillet.
What temperature do you roast chicken at?
Place in oven uncovered at 425 degrees and cook for 50-60 minutes, or until the internal temperature of the chicken reaches 165 degrees. I like to use my thermometer and measure the thickest part of the chicken to be extra safe – usually the breasts or thighs.
Once it’s fully cooked, remove from the oven and allow to sit for 15 minutes. It’s going to smell AMAZING! And look pretty darn gorgeous too!
The result is juicy chicken inside and crispy skin on the outside – which is perfect chicken in my opinion!
And that cabbage? Well it’s just buttery perfection. If you’re a side dish lover (like me), I always gobble this down first. It’s delicious!
I hope you enjoy this Roasted Whole Chicken recipe! Don’t forget to please sign up for my free recipe club newsletter so you can get notified of new recipes!
Extra tip: Want to know how to cook a whole chicken in the slow cooker?
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Oven Roasted Whole Chicken with CabbagePrint
- 1 4-4.5 pound whole chicken
- small yellow onion chopped
- 2 tablespoons fresh parsley
- 1 tablespoon butter melted
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 medium cabbage core removed, chopped into large pieces
- 2 tablespoons butter melted
- 1 tablespoons olive oil
- Pat chicken dry with paper towels. Remove giblets package if inside chicken still. Fill chicken cavity with chopped up onion and parsley.
- Rub 1 tablespoon butter all over the chicken.
- In a small bowl mix salt, pepper, paprika and garlic powder together. Sprinkle on chicken, inside and out, patting the seasoning on chicken so it sticks.
- Place a 12" well seasoned cast iron skillet on middle rack and preheat oven to 425 degrees. If you don't have a cast iron skillet you can also use a roasting pan.
- In a large bowl toss cabbage with 2 tablespoons butter and 1 tablespoon olive oil so it's completely coated. Season with salt and pepper.
- Once oven is preheated, remove cast iron from oven and place cabbage on bottom, patting it down. It might seem like a lot of cabbage but it will wilt down significantly. Place chicken in the middle of skillet, on top of cabbage.
- Put in oven and roast for approximately 50-60 minutes, or until the thickest part of the chicken (I usually check the breasts) is 165 degrees.
- Remove from oven and allow to cool for 15 minutes before carving.