Best 3 Sheet Pan Roast Chicken And Mustard Glazed Cabbage Recipes

Feast your taste buds on a culinary journey with our fantastic One-Pan Roast Chicken and Mustard-Glazed Cabbage recipe! This delectable dish combines the succulent flavors of tender chicken and savory roasted cabbage, all harmoniously prepared on a single sheet pan. Get ready to tantalize your palate with a symphony of textures and flavors that will leave you craving for more. Our carefully crafted recipe offers detailed instructions, ensuring success even for novice cooks.

Alongside the main event, we also present two additional tantalizing recipes. Treat yourself to the vibrant and refreshing Cucumber-Radish Salad, a perfect complement to the richness of the chicken and cabbage. And for those with a sweet tooth, indulge in the luscious Lemon-Blueberry Muffins, a delightful dessert that perfectly rounds off your culinary experience. With step-by-step instructions, cooking tips, and vibrant photos, this article has everything you need to create a memorable meal. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will delight your senses!

Let's cook with our recipes!

SHEET PAN ROAST CHICKEN & CABBAGE

Sheet Pan Roast Chicken & Cabbage image

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.

Provided by Alexandra Stafford

Categories Dinner

Time 1h

Number Of Ingredients 9

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.

Steps:

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.

SHEET-PAN GOCHUJANG CHICKEN AND ROASTED VEGETABLES

Sheet-Pan Gochujang Chicken and Roasted Vegetables image

Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too.

Provided by Yewande Komolafe

Categories dinner, easy, weeknight, one pot, poultry, roasts, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons gochujang
2 tablespoons soy sauce
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
3 tablespoons neutral oil, like grapeseed or canola, plus more for drizzling
2 pounds squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces (about 5 loose cups)
1 pound turnips, trimmed and cut into 2-inch pieces (about 3 1/2 loose cups)
10 scallions, ends trimmed, green and white parts separated, but not chopped
Kosher salt
2 1/2 to 3 pounds bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry
1 bunch radishes (about 10 ounces), trimmed
2 tablespoons rice vinegar
1 tablespoon sesame oil (optional)
Steamed rice (optional)

Steps:

Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.

ROASTED CHICKEN WITH CARAMELIZED CABBAGE

Roasted Chicken With Caramelized Cabbage image

Chicken roasted on a sheet pan develops gloriously crispy skin thanks to the increased hot airflow from the oven that passes over it. The extra space on the pan holds cabbage and onions, which roast around the chicken and soak up its juices while caramelizing. Fennel seeds, which are often found in sausage, lend their wonderful anise flavor to the dry brine on the bird and to the schmaltzy vegetables. If you can, dry-brine the chicken overnight for the most flavor and juiciness. Be sure to save the carcass to turn into stock later.

Provided by Eric Kim

Categories dinner, poultry, main course

Time 2h20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Kosher salt and freshly ground black pepper
2 teaspoons fennel seeds
1 tablespoon packed dark brown sugar
1 whole (3- to 4-pound) chicken
2 1/2 pounds green cabbage (about 1 large head), cored and cut into 1-inch pieces
1 large yellow onion, halved and thinly sliced
5 tablespoons olive oil
1 tablespoon sherry vinegar

Steps:

In a small dish, stir together 1 1/2 tablespoons Diamond Crystal kosher salt or 1 tablespoon Morton's coarse kosher salt, 1 teaspoon black pepper, 1 teaspoon fennel seeds and the brown sugar.
Place the chicken on a large plate or sheet pan and, with a paper towel, pat the surface of the chicken as dry as you can. Remove any giblets from the cavity and reserve for another time. Sprinkle a third of the spice mixture into the cavity of the chicken, focusing especially on the underside of the breasts. Use your hands to really rub the spices into the cavity. Now, sprinkle the rest of the spice mixture all over the surface of the chicken, including the bottom but especially the top, where the breasts are, and again, really rub it into the skin. If roasting right away, let the chicken sit at room temperature for at least 1 hour. Alternatively, you can place the chicken, uncovered, in the refrigerator to dry-brine for up to 24 hours; just be sure to let it sit out at room temperature for at least 1 hour before roasting.
While the chicken is coming to room temperature, position a rack on the bottom third of the oven and heat the oven to 425 degrees. On a large sheet pan, add the cabbage, onion, 4 tablespoons olive oil and the remaining 1 teaspoon fennel seeds. Season generously with salt and pepper, and toss until evenly combined. Push the cabbage and onions to the edges of the pan to make room for the chicken, and place the chicken in the center of the pan, breast side up; the chicken should have direct contact with the pan and not be sitting over any of the vegetables. Massage the remaining 1 tablespoon olive oil onto the chicken and give it a final generous sprinkling of salt and pepper (going lighter on the seasoning the longer the chicken has been dry-brined).
Roast the chicken, rotating the pan halfway through, until the skin is golden brown and crispy, and the thigh meat reaches 160 degrees on an instant-read thermometer (it will continue to cook as it rests), 40 to 55 minutes or 13 minutes per pound. Do not cut into it to check that the juices run clear. The cabbage and onions should be soft and slightly charred in spots.
Let the chicken rest for at least 15 minutes on the pan before transferring to a cutting board and carving into portions. Don't forget to turn the carcass over and eat the two "oysters" on the bottom of the chicken where the back of the thighs meet the spine. It's arguably the best part of the roast chicken experience, and the chef's treat.
Add the vinegar to the cabbage and onions, toss until evenly distributed and taste for seasoning, adjusting with salt and pepper. Serve alongside the chicken.

Tips:

Use a whole chicken for the most flavor. A whole chicken will give you more flavorful drippings for the cabbage.
Season the chicken generously with salt and pepper. This will help to enhance the flavor of the chicken and the cabbage.
Roast the chicken at a high temperature. This will help to create a crispy skin and juicy meat.
Add the cabbage to the pan during the last 30 minutes of cooking. This will ensure that the cabbage is cooked through but still has a bit of a crunch.
Make sure to baste the chicken and cabbage with the pan drippings. This will help to keep them moist and flavorful.
Serve the chicken and cabbage with your favorite sides. Roasted potatoes, mashed potatoes, or rice are all great options.

Conclusion:

This sheet-pan roast chicken and mustard-glazed cabbage recipe is an easy and delicious way to get dinner on the table. The chicken is roasted to perfection and the cabbage is tender and flavorful. The mustard glaze adds a tangy sweetness that pairs perfectly with the chicken and cabbage. This recipe is sure to be a hit with your family and friends.