Tag Archives: Sheet pan

Sheet Pan Chicken and Cabbage

Procrastination is the word of the weekend!

I feel like every time I go and do something on my list I have a “squirrel” moment. We were all going to a pool party yesterday afternoon. Brings me back to my youth; I wonder if that is where my love of parties comes from hmmmm interesting.  I was going to write my blog, pack the cooler, suits and extra clothes before we left. Instead I went out to the garden to weed and harvest, then I came in and processed a ton of tomatoes, divvied up some granola I made and picked up the house?

So here I am about to sit down this morning and write. Squirrel lets strip the bed and start the laundry, and oh the dishes and I should really take the pile off my desk aka the drop zone so while my pictures are downloading I will have it already to do. I have issues I know!

So here I am again, and please don’t think this recipe isn’t something I really want to share, It was so good I had the two leftovers for lunch last week. Plus I overheard my husband talking with someone at the party about what my wife made with some cabbage from the garden and it was really good. I love sheet pan dinners, they are super easy and all the ones I have made are blog worthy.

Sheet pan chicken and cabbage

dclarkabal
comes together quickly with great flavor
Print Recipe Pin Recipe
Course dinner
Servings 4 people

Ingredients
  

  • 8 pieces bone-in skin-on chicken thighs and/or drumsticks
  • 1 head cabbage
  • 1 tablespoon toasted sesame oil
  • ¼ cup olive oil or melted coconut oil
  • 3 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Sriracha
  • Kosher salt and black pepper

Instructions
 

  • pre-heat oven to 425°F and grease a sheet pan
  • Season chicken on both sides with salt and pepper. In a small bowl add the oils, soy sauce, vinegar, and sriracha. You don't have to use the sriracha if you don't like a little heat but I strongly recommend it. Add a little less if you want. Pour 1/4 of this mixture over the chicken. Note if you are using melted coconut oil you will want the chicken at room temperature. I didn't do this and it coagulated. Let it marinade while the oven pre-heats 10-15 minutes.
  • Cut the cabbage in half through the core, cut the each core again, keep doing this until you have slices of cabbage, all a little less than and inch thick. I removed my core which is why mine are not holding together in chunks. Your choice remove or keep intact. Season the cabbage with salt and pepper then place in a large bowl and cover with the leftover marinade.
  • Place the chicken on the sheet pan and into the oven for 15 minutes. Remove from the oven and place the cabbage around and under the chicken if needed. Back into the oven to roast for 20 - 25 minutes or until the chicken is cooked through. Transfer the chicken to a platter and return the cabbage to the oven to get a little caramelized about 10-25 more minutes. Serve warm.

Freeze or eat your choice

Sometimes I am hard pressed for time to cook a yummy meal during the week!  I also on occasion find it a pain in the butt to cook and I need a break; mostly on Friday nights.  So when I am in the cooking mood, I tend to take a few minutes before I go shopping to gather some ideas for dinners; I do ask the guys what they would like for dinners/ lunches; sometimes I regret this decision; This week they asked for Spaghetti, Chicken Divan, Beef Stew and Homemade ravioli.

Here are a few things I do in large quantities so we can eat some now and I freeze the rest for a later date. Meatballs for spaghetti or they are also great for grinders and I also make Swedish meatballs.  When I do make them I usually double the batch and freeze the leftovers on a sheet pan; once frozen I put them in a ziploc baggie and grab as needed.  While I do love meatballs; I do not like meatloaf; which also freezes very well.  Some will argue that they are basically the same thing but this is a childhood table drama and meatloaf will never be on my menu.  Though I have made it for my husband; probably only 5 or 6 times in the 29 years we have been together.  Wow that actually sounds pretty terrible now that I see it in writing.  You would think I could make it for him at least once a year.  I will consider making a couple for him next weekend; only because his birthday is coming up.

Meatballs

1/2 pound ground pork
1/2 pound ground lamb
1/2 pound ground hamburger
5 ounces frozen chopped spinach, thawed and drained thoroughly
1/2 cup finely grated Parmesan
1 whole egg
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs, divided
Directions
Preheat the oven to 400 degrees F.

In a large mixing bowl, combine the pork, lamb, beef, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.

Place the remaining 1/4 cup of bread crumbs into a small bowl. Using your hands, shape the meatballs into rounds,  Bake for 20 minutes or until golden and cooked through. Double this and freeze what you don’t use.

I also do this with Lasagna.  It is kind of a pain to get all the ingredients out and make the sauce and assemble etc. So when I make lasagna I usually make 3 or 4 and freeze the balance.   A few blogs ago I gave out a 4 bean chili recipe that freezes very well.  My family especially loves this chili on omelets for breakfast or dinner so I tend to pack them up for the freezer in smaller serving containers.

For those who do not have a ton of freezer space I love to cook a roaster or two if I am feeding several people for Sunday dinner; one for dinner and the other for meals during the week.  The breast meat is wonderful alongside some rice and your favorite veggie later in the week.  I tend to like the dark meat in soups/stews as it will stand up to the cooking process better than breast meat which tends to get stringy and dried out; though you can get by this by adding the chicken once your are done cooking the soup/stew as all it needs is to be heated up.  I always make chicken stock from the bones and either use it immediately for soup or end up freezing it.  A super easy meal is the One Pot Pasta that I also posted in a previous blog and you could use the chicken stock you made on Sunday.

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One Pot Pasta

Happy Healthy New Year!

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