I was unaware that I required a new roasted chicken in my life until Helen Rosner, the New Yorker’s food correspondent, posted on her Instagram that she was substituting cabbage for her usual vegetables beneath her roast chicken a few weekends ago. However, I found myself doing the same thing the very next evening, twice since then, and likely once more before the week is over, and I suspect that I won’t be the only one. Rosner’s essay, for which she won a James Beard award, still resonates with me, and I frequently quote it to my children (“but chicken tenders have no terroir!” – although I like them and they don’t – but that’s a topic for another blog post). Her statement that she uses a hairdryer to get crispy chicken skin nearly caused the internet to collapse a year ago. All I’m saying is that when Rosner discusses chicken, I have a compelling reason to listen.
See, I have a strong liking for cabbage. As a child, I never had any unpleasant experiences with it, so I enthusiastically embrace it. I relish it in salads, find pleasure in its pickling, and have a fondness for it when roasted. Even if you are someone who is not quite as passionate as I am, and are hesitant about cabbage, I am confident that you will agree that cabbage slowly cooked in savoury chicken drippings until it has crisp, charred edges and is sweetly caramelized throughout – which has actually caused fights at the dinner table over who gets the best bits of cabbage (!) – is the best accompaniment to roast chicken since potatoes.
This particular recipe contains five key components, two of which being salt and pepper. However, in terms of actual ingredients, these two are often not considered as such. The remaining three consist of chicken, cabbage, and butter, all of which are incredibly well-suited to the current climate in which many grocery stores may be running low on supplies, budgets may be tight, and we are seeking to make the most of what we have in order to create comforting and fulfilling meals. In my opinion, this recipe makes for an excellent option in these circumstances.
Formerly,
Half a year ago: Spinach Skillet Ravioli
A year ago: Cannellini Aglio e Olio
Two years ago: Fig Newtons and Crispy Tofu Pad Thai
Three years ago: Granola Bark
Four years ago: Potato Pizza with Caramelized Brown Sugar Oranges and Yogurt, Improved
Five years ago: The Importance of Toasting Your Nuts and the Amazing Avocado-Cucumber Salad Recipe
Six years ago: Indulge in Dark Chocolate Coconut Macaroons and Try the Baked Eggs with Spinach and Mushrooms Recipe
Seven years ago: Enjoy Spinach and Smashed Egg Toast and Treat Yourself to the Delicious Bee Sting Cake Recipe.
Eight years ago: Mushroom Quiche with Excessive Toppings and Crepe Cake made of Banana Bread drizzled with Butterscotch.
Nine years ago: Tart made of Blackberry and Coconut Macaroons.
Ten years ago: Chips made of Baked Kale and Torte made of Almond Macaroons with Chocolate Icing.
11 years ago: Artichoke and Olive Crostini and Chocolate Caramel Crackers
12 years ago: Spring Panzanella Salad and Lemon Yogurt Cake
13 years ago: Arborio Rice Pudding and Gnocchi with Grated Parmesan
Roasted Chicken with Schmaltzy Cabbage
Serves: 4
Time: 1 hour
Source: Adapted from Helen Rosner
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The weight of the ingredients is not crucial. Use the size of chicken available in your local store; usually, city-sized ones weighing around 3 pounds are sold. However, if your chicken is bigger, adjust the cooking time accordingly. I used a 3-pound cabbage, and I had some leftovers that I turned into a variation of the vinegar slaw with cucumber and dill recipe from The Smitten Kitchen Cookbook. Alternatively, you could try the pickled cabbage salad or another slaw recipe as a side dish.
Ingredients:
– One 2 1/2 pound green cabbage
– A drizzle of any type of oil
– Kosher salt and freshly ground black pepper
– One whole chicken (3 pounds)
– 4 tablespoons of melted unsalted butter
– Lemon wedge for serving (optional, not used in this recipe)
Preheat the oven at 450 degrees Fahrenheit. Cut the cabbage into halves and slice them into slabs of 1 to 1.5 inches thick. Lightly coat the bottom of a 12-inch ovenproof skillet or a similar roasting pan with oil to prevent the cabbage from sticking. Arrange the cabbage slices in the pan, trimming them as necessary to fit tightly. Create a mosaic-like pattern with the cabbage. Sprinkle salt and pepper over the cabbage. Dry the chicken and spread 1 tablespoon of butter on it. Season the chicken with salt and pepper generously (use a full tablespoon of Diamond kosher salt for a 3-pound bird; use half of another brand). Place the chicken in the pan with the breast facing up and roast it for 45 to 60 minutes, occasionally spooning the chicken and cabbage with butter. Use a thermometer to check the internal temperature of the chicken: 155 degrees Fahrenheit for the thickest part of the breast or 165 degrees Fahrenheit for the thigh. If the chicken is larger and gets too brown, lower the temperature to 425 degrees Fahrenheit.
Remove the chicken from the cabbage and place it on a plate or a warm tray to rest. Gently turn over each cabbage section in the pan and place them back, then put the pan in the oven and let them cook for 5 to 10 minutes at 450 degrees Fahrenheit until the edges turn dark brown. Add additional salt and pepper to taste.
Slice the chicken into smaller portions and accompany it with the cabbage. You can add a squeeze of lemon for extra flavor. My personal recommendations for the tools needed to cook this dish are: my trusted frying pan (which I’ve owned for 16 years and plan to keep forever), a thermometer, and a spatula.
