For cabbage lovers, this is the low-carb dream dish. It's so simple to throw together, you'll be done before the oven finishes preheating. For a juicier result, use a deeper dish, or even a pot. For a crispier version, use a sheet pan. Either way this roasted chicken makes for a perfect meal prep over some quinoa, farrow, or rice, or on it’s own for a low-carb meal. Plus, it’s even better the second day.
Once you have the footprint down, you can customize to your heart's content. Try adding potatoes or cannellini beans for more substance, or fresh chilis for more spice!
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Cooktop Cove
Sheet pan roasted chicken and cabbage
3
10 minutes
45 minutes
55 minutes
½ head cabbage
6 chicken thighs
2 cups cherry tomatoes, halved
1 white onion, diced
3 cloves garlic, minced
3 tablespoons olive oil
Juice of ½ a lemon
Handful fresh basil, torn
Salt and pepper
1 teaspoon crushed red peppers
Parmesan cheese (for serving)
Preheat the oven to 350F.
Chop the cabbage into 1-inch chunks, and then chop each chunk in half.
In a bowl, combine the chicken, cabbage, tomatoes, onion, garlic, olive oil, lemon juice, basil, salt, pepper, and crushed red peppers, and stir well to ensure everything is combined.
Transfer the mixture to a baking dish or sheet pan, and bake for 45 minutes, or until the chicken is cooked through.
