Roast Chicken with Cabbage

This recipe is so easy with hardly any ingredients, it baffled me how good it tasted when I first made it. Basically, all you do is take a whole chicken, put it on top of some sliced cabbage and roast it in the oven and it is SO GOOD! There is something about that crispy, roasted cabbage soaked in buttery, salted chicken juice that is so irresistible. I got this recipe from Smitten Kitchen and she got it from Helen Rosner, who is a roving food correspondent for The New Yorker and James Beard Award winner. She reported on Instagram that she didn't have her usual vegetables to put under her roasted chicken and all she had was cabbage and BAM! A new recipe is born. It doesn't sound like much but it was good enough that I must share it here for you all to make and see for yourself how this extremely, simple chicken recipe is good enough for a special occasion or to even serve to guests coming for dinner. But since that won't be happening for awhile during our stay-at-home orders, I suggest you make it for yourself, like right now. If we have to stay-at-home, might as well cook up a dish where your house will smell delicious and your taste buds will thank you.

Serves 4

1 head of green cabbage
splash of olive oil
kosher salt
freshly ground black pepper
1 whole chicken
4 Tbsp. unsalted butter, melted

1. Heat your oven to 450 degrees F.

2. Halve you cabbage and slice each half into 1 to 1-1/2 inch thick slabs.

3. Very thinly coat the bottom of a 12-inch oven safe skillet or roasting pan with the oil, just to keep the cabbage from sticking before the juices trickle down.

4. Arrange cabbage slices in the pan as if you were making a mosaic, cutting pieces down as needed to get them to fig tightly.

5. Pat chicken dry and place chicken breast side-up over the cabbage.

6. Brush chicken with 1 Tbsp. melted butter and generously season with salt and pepper.

7. Roast for 45-60 minutes, basting the chicken and cabbage with the remaining melted butter a few times. Chicken is done when a thermometer inserted into the thickest part the the breast reads 155 degrees, or 165 degrees for the thigh.

8. Lift the chicken off the cabbage and set on a plate to rest.

9. Flip each section of cabbage over carefully in the pan, nestling them back in, and return the pan to the oven for 5-10 minutes until the edges are very dark brown.

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