Sheet pan chicken and cabbage
comes together quickly with great flavor
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.