Sheet Pan Roast Chicken & Cabbage

In this chicken and cabbage sheet pan supper, chicken thighs and drumsticks are tossed in a sesame-soy dressing. First, they roast alone, which allows the hot air, unimpeded by vegetables, to circulate freely and encourages the browning process to being. After 10 minutes, on goes the cabbage, tossed in the same dressing. It’s nestled around and underneath the chicken to fit. About 20 minutes later, when the chicken finishes cooking, off it goes to rest, while the cabbage continues on alone. With its surfaces fully exposed to the heat, the cabbage’s edges crisp and caramelize while any juices pooling nearby reduce and concentrate.

In about 40 minutes, dinner is ready. The result: juicy, crispy-skinned chicken and sweet, tender cabbage, flavored by not only the spicy dressing, but also the flavorful drippings of the chicken. It’s an unexpected and unsung boon of this one-pan wonder of a supper.

Description

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.

• 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.

1. Preheat the oven to 425ºF. Pour a teaspoon of neutral oil over a rimmed sheet pan. Rub to coat.
2. 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.)
3. 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.
4. 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.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Sheet Pan, Oven
• Cuisine: American

Description

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.

• 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.

1. Preheat the oven to 425ºF. Pour a teaspoon of neutral oil over a rimmed sheet pan. Rub to coat.
2. 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.)
3. 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.
4. 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.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Oven, Sheet Pan
• Cuisine: American

Find it online : https://alexandracooks.com/2017/01/07/sheet-pan-roast-chicken-cabbage/

I’ve been making this cabbage pad Thai-ish in some form or another since the late fall, when I spotted the recipe in Andie Mitchell’s Eating in the Middle , and the contents of my CSA miraculously included all of the key ingredients: cabbage, peppers, cilantro, and onions.

With peppers now out of season, I’ve been using shiitake mushrooms, whose meaty texture and woodsy flavor nicely complement the cabbage, and I imagine a number of other vegetables—julienned carrots, shredded Brussels sprouts or broccoli, for example—could also be used. In place of the traditional scrambled egg, the texture of which I never seem to get right, I’ve been baking cubes of tofu, dressed simply with soy sauce and oil, and folding those in at the end.

Two notes: There are no noodles! And no tamarind! So no, this is not authentic pad Thai. Here, sugar and lime juice in the stir-fry sauce stand in for tamarind, whose fruity, tart flavor lends that sweet-and-sourness characteristic of traditional pad Thai. This dish comes together quickly, and while the vegetables and seasonings may be unorthodox, the combination is tasty and satisfying.

PS: Other favorite cabbage recipes .

Description

Adapted from Andie Mitchell’s Eating in the Middle

• 3 tablespoons soy sauce, divided
• 3 tablespoons grapeseed or olive oil, divided
• 1 14-oz block extra-firm tofu, patted dry, cut into 1-inch cubes
• 1 tablespoon fresh lime juice, plus more for serving
• 2 tablespoons fish sauce
• 1 tablespoon packed brown sugar
• 1.5 teaspoons cornstarch
• 1 cup thinly sliced onion (1 small onion)
• 7 to 8 ounces shiitake mushrooms, thinly sliced
• 1 jalapeño, seeds removed, minced (about 2 tablespoons)
• 4 cloves garlic, minced
• Kosher salt
• 5 cups thinly sliced cabbage (about half a small head)
• 1/2 cup roughly chopped cilantro
• 2 tablespoons roughly chopped peanuts

1. Preheat the oven to 400ºF. Whisk together 2 tablespoons soy sauce and 1 tablespoon oil in a medium bowl. Add tofu cubes and gently toss to coat. Let cubes marinate while oven preheats—at least 5 minutes. Lightly rub a rimmed sheetpan with neutral oil. Place tofu cubes on pan, discarding the remaining marinade. Bake for 30 minutes. Remove pan from oven and set aside.
2. Meanwhile, combine the remaining tablespoon of soy sauce with the lime juice, fish sauce, brown sugar, cornstarch, and 1/4 cup water. Stir together and set aside.
3. In a large sauté pan, heat 1 tablespoon of oil over high heat. Add the onions, mushrooms and jalapeño. Turn heat down to medium. Let cook undisturbed for 1 minute, then stir every so often until onions and mushrooms are soft, about 5 minutes. Add the garlic and a pinch of salt and cook for 30 seconds more. Transfer vegetables to a plate. Add remaining tablespoon of oil to the pan. Add cabbage and let cook undisturbed for 1 minutes, then stir every so often until cabbage is crisp-tender, about 5 minutes more.
4. Turn the heat to high, add the soy sauce mixture, stir to combine, bring the mixture to a boil, and cook until the cabbage is coated in a thick, glossy sauce. Stir in the onions and mushrooms. Remove pan from the heat and stir in the fresh cilantro and baked tofu. Sprinkle the peanuts over top and serve.