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.
Course Main Course
Keyword chicken and cabbage, roasted whole chicken
Prep Time 15minutes
Cook Time 50minutes
Total Time 1hour5minutes
14-4.5 poundwhole chicken
1/4teaspoonground black pepper
1mediumcabbagecore removed, chopped into large pieces
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.
You can add chopped potatoes and carrots to the cabbage if desired.