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Oven-Roasted Whole Chicken with Cabbage Recipe

Oven-Roasted Whole Chicken with Cabbage

A whole lemon-and-herb chicken roasts directly over cabbage, onion, and garlic until the skin is crisp and the vegetables are deeply browned. This simple one-pan dinner serves 4 to 6 people.
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 4-5 pound chicken Whole chicken, preferably air-chilled
  • 1 2-2 1/2 pound cabbage Large green cabbage, cored and cut into 8 wedges
  • 1 onion Medium yellow onion, cut into wedges
  • 5-6 cloves Garlic cloves, smashed
  • 1 lemon Lemon, halved
  • 2 tablespoons Olive oil
Seasonings
  • 2 teaspoons Kosher salt for the chicken, plus more for the cabbage
  • 1 teaspoon Freshly ground black pepper
  • 1 teaspoon Dried thyme
  • 1 tablespoon Fresh thyme leaves, alternative to dried thyme
  • 1/2 teaspoon Sweet paprika, optional
Roasting Pan
  • 1/2 cup Chicken stock or water, optional

Method
 

Step-by-Step
  1. Pat the chicken very dry and remove the giblets and any excess fat from the cavity. Season the chicken inside and out with kosher salt, black pepper, thyme, and optional paprika.
  2. For the best seasoning and crispest skin, refrigerate the seasoned chicken uncovered for 8 to 24 hours. If skipping overnight salting, let the chicken stand at room temperature for about 30 minutes before roasting.
  3. Heat the oven to 425°F. Arrange the cabbage and onion wedges in a large roasting pan or ovenproof skillet, then toss them with olive oil, smashed garlic, a little salt, and pepper.
  4. Add the chicken stock or water to the pan if using. Place the lemon halves and a few garlic or herb pieces inside the chicken cavity, then set the chicken breast-side up directly on top of the cabbage.
  5. Roast at 425°F for 20 minutes. Reduce the oven temperature to 375°F and continue roasting for approximately 55 to 70 minutes, turning or rearranging the cabbage once or twice if it browns too quickly.
  6. Check the thickest part of the thigh with an instant-read thermometer. The chicken is ready at 165°F with clear juices, and the cabbage should be deeply browned and tender.
  7. Transfer the chicken to a cutting board and rest it for 15 to 20 minutes. Taste the cabbage, adjust the seasoning, carve the chicken, and serve everything together with the pan juices.

Notes

An uncovered overnight salt in the refrigerator improves seasoning and skin texture. If the cabbage starts to scorch before the chicken is finished, add a splash of stock or water and turn the wedges. Use an instant-read thermometer because chicken size and pan material can change the cooking time.