Description
Savor the delightful blend of crispy roast chicken and tangy mustard cabbage in this easy-to-make sheet-pan meal. Perfect for family dinners or gatherings, this dish combines rich flavors and vibrant colors, ensuring a memorable dining experience. With minimal cleanup thanks to its one-pan approach, you’ll have more time to enjoy with loved ones.
Ingredients
Scale
- 1 whole chicken (3–4 lbs)
- 1 medium green cabbage, cut into wedges
- 3 tbsp Dijon mustard
- 3 tbsp extra virgin olive oil (plus more for drizzling)
- 4 garlic cloves, whole
- 4 sprigs fresh thyme (or 1 tsp dried thyme)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the chicken under cold water and pat dry with paper towels. Season generously with salt and pepper.
- In a bowl, mix Dijon mustard, olive oil, minced garlic, and thyme until well blended.
- Rub the mustard mixture all over the chicken, including inside the cavity.
- Arrange cabbage wedges around the chicken on a large sheet pan. Drizzle with olive oil and season with salt.
- Roast in the preheated oven for about 1 hour or until the chicken reaches an internal temperature of 165°F (74°C). Let rest for 10 minutes before carving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken leg with cabbage (200g)
- Calories: 400
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg