This Spice Rubbed Roasted Chicken and Cabbage is exactly the one pan dinner recipe you’ve been searching for. My recipe is made with a whole spice rubbed chicken an inexpensive head of green cabbage. Everything is roasted on one sheet pan until juicy and tender for an easy weeknight dinner!
Why You’ll Love This Chicken and Cabbage Recipe
- Quick and Easy – All you have to do is season the chicken, cut the cabbage, and roast. With minimal prep time, you can have dinner on the table in less than an hour!
- Complete Meal – Made with protein, veggies, and healthy fats, this chicken and cabbage recipe can easily be served as a complete, filling meal on its own.
- Great for Meal Prep – Leftovers store and reheat well. So, you can cook once and have ready-to-eat meals for several days.
Watch How to Make Spice Rubbed Chicken and Cabbage
More Reader Favorite Recipes with Cabbage
- Cabbage and Sausage Skillet
- Red Cabbage Slaw
- Cod Fish Tacos with Cabbage Slaw
- Shrimp Tacos with Chipotle Cabbage Slaw
- The Best Healthy Homemade Coleslaw
- Chopped Thai-Inspired Chicken Salad
Recipe Ingredients
Spice Rub: we’re combining salt, pepper, Cajun seasoning, garlic powder, onion powder, oregano, sweet paprika, ground mustard, dried thyme, turmeric, and sugar for an extra flavorful dry rub that coats the chicken and seasons the cabbage.
Cabbage: this recipe calls for 3 pounds of cabbage, which is roughly one large head. I prefer to use green cabbage, but red cabbage will also work.
Olive Oil: this helps the seasonings cling to the chicken and cabbage, encourages roasting, and adds flavor.
Salt and Pepper: adjust to taste.
Chicken: you’ll need one 3 to 3½ pound chicken, spatchcocked and patted dry.
Helpful Tools
- Large Sheet Pan
- Parchment Paper
- Small Mixing Bowl
- Pastry Brush
- Measuring Cups
- Measuring Spoons
- Meat Thermometer
How to Make Spice Rubbed Roasted Chicken and Cabbage
Step One: Preheat your oven to 425 degrees, and line a large sheet pan with parchment paper.
Step Two: Add all the spice rub ingredients to a small bowl, and whisk to combine.
Step Three: Next, cut the cabbage into 4 large quarters. Then, cut the quarters in half lengthwise. Leave the core in the cabbage to ensure each piece stays intact while roasting. Add the pieces to a large mixing bowl, and drizzle olive oil on top. Season with salt and pepper, and use your hands to toss and coat the cabbage.
Step Four: Flip the chicken over so that it’s skin side down, and sprinkle half the spice rub over the cavity. Use your hands to press the rub into the chicken. Then, flip the chicken over, and place it on the prepared baking sheet. Drizzle olive oil all over the chicken skin, and use your hands or a pastry brush to rub the oil into the chicken. Sprinkle the remaining spice rub on top, and use your hands again to press it into the chicken.
Step Five: Next, arrange the cabbage pieces around the chicken in an even layer, and transfer the sheet pan to the oven.
Step Six: Roast the chicken and cabbage for 30 to 45 minutes or until the internal temperature of the chicken reaches 165 degrees when measured at the thickest part with a meat thermometer, flipping the cabbage halfway through.
Step Seven: Let the chicken rest for at least 5 minutes. Then, serve warm, and enjoy!
Serving Suggestions
You can easily serve this roasted chicken and cabbage recipe on its own as a complete, low-carb meal. Or, pair it with sides to make it even more filling. Some of my favorite options include:
- White Rice or Quinoa
- Crispy Smashed Potatoes
- Creamy Slow Cooker Garlic Mashed Potatoes
- Herbed Brown Butter Cheddar Cornbread
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days.
When you’re ready, you can reheat your chicken and cabbage recipe in a skillet over medium-low heat on the stove. Or, warm it in the microwave.
More Delicious Chicken Recipes
- The Best Whole Roasted Chicken
- Slow Cooker Shredded Chicken
- Crispy Baked Ranch Chicken Wings
- Cilantro Lime Chicken Thighs
- Salsa Chicken
- Lemon Chicken Piccata
I hope you give this Spice Rubbed Roasted Chicken and Cabbage recipe a try! It’s quick and easy to make and is full of flavor, protein, and nutrients! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
Print
Spice Rubbed Roasted Spatchcock Chicken and Cabbage
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6-8 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
This Spice Rubbed Roasted Chicken and Cabbage is exactly the one pan dinner recipe you’ve been searching for. My recipe is made with a whole spice rubbed chicken an inexpensive head of green cabbage. Everything is roasted on one sheet pan until juicy and tender for an easy weeknight dinner!
Ingredients
Spice Rub
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons cajun seasoning (Old Bay)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground mustard
- 1/2 teaspoon dried thyme
- 1/4 teaspoon turmeric
- 1/4 teaspoon granulated or brown sugar
Chicken and Cabbage
- 1 large green cabbage (around 3 pounds)
- olive oil
- salt and pepper
- 1 (3-3.5 pound) chicken, spatchcocked and patted dry
Instructions
- Preheat oven to 425 degrees and line a large sheet pan with parchment paper.
- Make the Spice Rub: Add all of the spice rub ingredients to a small mixing bowl and whisk together until well combined.
- Prep the Cabbage: Cut the cabbage into 4 large quarters. Then, cut the quarters in half, lengthwise. Leave the core in the cabbage to ensure that each of the pieces stay intact while roasting. Add the pieces to a large mixing bowl and drizzle with olive oil and season with salt and pepper. Use your hands to toss the cabbage until it’s coated.
- Prep the Chicken: Flip the chicken over so it’s skin side down and then sprinkle half the spice rub over the cavity of the chicken. Use your hands to press the rub into the chicken. Flip the chicken over and place it on the parchment lined sheet pan. Drizzle olive oil all over the chicken skin and use your hands or a pastry brush to rub the oil into the chicken skin. Sprinkle the remaining spice rub onto the chicken and use your hands to press it into the chicken.
- Arrange the cut pieces of cabbage around the chicken in an even layer and then place the sheet pan in the oven.
- Roast the chicken and cabbage at 425 degrees for 30-45 minutes, flipping the cabbage halfway through, or until the internal temperature reaches 165 degrees when checked with a meat thermometer at the thickest part.
- Serve the chicken and cabbage with rice or roasted potatoes and enjoy!
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat
