My Amish friend swears by this hearty dinner for busy nights. It only takes 4 ingredients!

This oven baked 4-ingredients Amish cabbage patch chicken is the kind of hearty, no-fuss dinner my Amish friend swears by on busy nights. It’s just chicken thighs, cabbage, butter, and a simple seasoning blend, all roasted together on one pan until the chicken is golden and the cabbage turns tender with those irresistible little charred edges. It has that cozy, farmhouse feel with almost no prep work, which makes it perfect for weeknights when you still want to put a real meal on the table without hovering over the stove.

Serve this cabbage patch chicken straight from the pan with the buttery juices spooned over the top. It pairs nicely with a simple side like boiled or mashed potatoes, buttered egg noodles, or crusty bread to soak up all the drippings. Add a quick green salad, sliced apples, or a dish of cottage cheese on the side to round it out, and you’ve got a complete, comforting supper that feels like it came from a farmhouse kitchen.

Servings: 4

2 pounds bone-in, skin-on chicken thighs (about 4–6 pieces)

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup. If you’d like, lightly grease the foil with a bit of butter to help prevent sticking.

Cut the cabbage into 8 thick wedges, keeping the core attached so the wedges hold together. Arrange the cabbage wedges in a single layer on the prepared baking sheet, leaving space in the center and between wedges for the chicken thighs.

In a small bowl, stir the seasoned salt into the melted butter until well combined. This buttery seasoning mix will flavor both the chicken and the cabbage.

Place the chicken thighs skin-side up on the baking sheet, nestling them among the cabbage wedges. Try to keep the chicken pieces from touching so the skin can crisp nicely.

Brush or spoon about half of the seasoned butter mixture over the cabbage wedges, making sure to get some on the cut sides. Then brush or spoon the remaining seasoned butter all over the tops and sides of the chicken thighs, coating them thoroughly.

Slide the baking sheet into the preheated oven and bake for 35–45 minutes, or until the chicken skin is deep golden and crisp, the juices run clear when a thigh is pierced, and the internal temperature reaches 165°F (74°C). The cabbage should be tender with some browned, slightly charred edges.

If you’d like extra color, move the pan to the top rack for the last 5 minutes of baking, or briefly broil, watching closely so the cabbage doesn’t burn.

Remove the pan from the oven and let the chicken rest for about 5 minutes. Spoon some of the buttery pan juices over the cabbage wedges and chicken before serving. Serve the chicken thighs right on top of the cabbage wedges, just like they roasted, so everyone gets a bit of both on their plate.

If you have picky eaters, you can cut a few cabbage wedges into smaller chunks after roasting; sometimes kids will try it more readily when it looks like little bites instead of big wedges. You can also tuck a few small halved potatoes on the pan with the cabbage if you want everything in one pan—just know that this technically adds an ingredient beyond the core four. For a milder flavor, use unsalted butter and reduce the seasoned salt slightly; for more punch, sprinkle a little extra seasoned salt over the cabbage halfway through baking. If your family prefers boneless, skinless chicken thighs, you can swap them in and reduce the baking time by about 10 minutes, but you’ll lose some of that crispy golden skin shown in the photo. To keep the cabbage from getting too dark, you can tent the pan loosely with foil during the first 20 minutes of baking and then remove it so the chicken can brown. Leftovers reheat well in a skillet over medium heat with a splash of water or broth to loosen the juices, and you can shred the leftover chicken and cabbage together and tuck them into warm tortillas or serve over rice for an easy second-night meal.