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Skillet Roasted Chicken with Cabbage

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Ingredients

6 Chicken Thighs (Bone-In & Skin-On)
1/2 head, shredded Green Cabbage
1 large, sliced Onion
2 tbsp Olive Oil
3 tsp Salt & Pepper
2 tsp Garlic Powder
2 tsp Herb de Provence or Thyme
1/4 cup Low Sodium Chicken Stock
2, sliced Lemons
1 tbsp, chopped Fresh Curly Parsley

Skillet Roasted Chicken with Cabbage

4-ingredients, easy week night dinner!

Features:
    • 40 minutes
    • Serves 2
    • Easy

    Directions

    Most of my conversations and thoughts are consumed with food, which I love! When coming up with recipes, I always want to make sure that my dishes are approachable. I want the working woman or man to be inspired to make a great meal at the end of a busy day!

    Who doesn’t love the idea of a ‘one-pot’ or ‘one-skillet’ dish. Less to clean up and less intimidating! With that being said, this one skillet roasted chicken with cabbage is so easy, has so much flavor and (as most of my recipes) is customizable!

    I love the simplicity of this dish but you can also add potato to the skillet, other vegetables like carrots or turnips or serve it with some rice or pasta!

    Steps

    1
    Done

    Preheat Your Oven to 375F

    While the oven is preheating, prep your vegetables. Cut the onion into half moons, shred the cabbage as thinly as you can manage and slice the lemon into rounds. Set aside.

    2
    Done

    Prep The Chicken Thighs

    I buy bone-in and skin-on chicken thighs. As I do not care for the skin, I removed it myself with a sharp knife and trimmed off any excess fat. You can leave the skin on if you like.

    Next, season the chicken liberally with salt, pepper, garlic powder and herb de provence or dried thyme on both sides. I hardly ever measure my spices but have provided a guide in the ingredient list. About 1/2 tsp of salt and pepper per chicken thigh seems like a good ratio but season to your liking.

    3
    Done

    Brown The Chicken

    On your stove top, heat up your oven safe skillet (I love my cast iron!) with 2 tbsp of olive oil. Brown the chicken thighs on medium-high heat for 2-3 minutes on each side.

    Once the chicken is browned, transfer the chicken to a plate. Next, add the cabbage and onion to the skillet and 1/4 cup of chicken broth. Nestle chicken back into the skillet and add a few slices of lemon.

    4
    Done

    Bake

    Transfer the skillet into the preheated oven and bake for 20-30 minutes. If you have a food thermometer, check the internal temperature of the chicken. Stick it into the thickest part of the thigh and if the thermometer reads 165F or more, the chicken is done!

    To serve, add some chopped parsley and/or chives!

    Joni

    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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