Sheet Pan Roast Chicken and Cabbage

Test Kitchen-Approved

Author Notes:

Inspired by the flavors in this baked tofu and coconut kale, this sheet pan supper comes together quickly. Staggering the entry and exit of the chicken and cabbage allows each to cook fully and brown nicely.

Alexandra Stafford

Serves: 6 to 8
Prep time: 15 min
Cook time: 45 min


  • 1 teaspoon neutral oil, for greasing
  • 1 tablespoon sesame oil
  • 1/4 cup melted coconut oil or olive oil
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar (or other)
  • 1 tablespoon Sriracha, optional
  • 8 pieces bone-in, skin-on chicken thighs or drumsticks
  • 1 pinch kosher salt and pepper to taste
  • 1 head cabbage, 2 to 3 lbs.
In This Recipe


  1. Preheat the oven to 425ºF. Pour a teaspoon of neutral oil over a rimmed sheet pan. Rub to coat.
  2. In a small bowl, stir together the sesame oil, coconut oil, soy sauce, rice vinegar, and sriracha, if using. Place chicken in a large bowl. Season all over with salt and pepper. Pour 1/4 cup of the prepared mixture over the chicken and let marinate while the oven preheats. (Chicken can marinate longer, too, but try, if time permits, to bring it to room temperature before cooking—the coconut oil will solidify in the fridge and look clumpy, which is fine.)
  3. Cut the cabbage in half through the core. Cut again through each core and repeat this process until you are left with many wedges, no greater than 1-inch wide. Place the wedges in a large bowl, season all over with salt and pepper, and toss with the remaining dressing.
  4. Place chicken on prepared sheet pan spreading it out evenly. Roast for 10 minutes. Remove pan from oven, and nestle cabbage wedges all around the pieces, tucking it under if necessary—it will feel like a lot of cabbage. Roast for 20 to 25 minutes more or until chicken is golden and cooked through. Remove pan from oven, transfer chicken to a platter to rest. Return cabbage to the oven to roast for 10 to 15 minutes more, or until juices have reduced and edges of cabbage wedges are caramelized.

More Great Recipes:
Asian|Cabbage|Chicken|Sesame Oil|Soy Sauce|Vinegar|Vegetable|Sheet Pan|Fall|Winter|Entree

Reviews (113) Questions (0)

113 Reviews

kathijo February 4, 2019
This was fantastic.<br />Tweaked a little bit making again.<br />Yummy!!!!!!!!!
Christine T. January 29, 2019
I made this last night and it is unbelievably delicious. So simple and fast...can’t wait for lunch today.
rlsalvati October 26, 2018
Yummy, and going into regular rotation at my house. I used bone in, skin on thighs as in the recipe and there was no need to double the sauce, the chicken gave off a fair amount of liquid/fat. My CSA cabbage was HUGE, I knew the wedge technique used in the recipe was not going to work. I used about half my cabbage, tried cutting into "cabbage steaks" but they fell apart when tossing with the dressing. It was all good, though, the cabbage initially made a huge pile on the baking sheet then cooked down. So good.
laurenlocally April 22, 2018
I marinated overnight in double the sauce and this was a huge hit!
Georgeann E. April 7, 2018
Agree that doubling the sauce is warranted. Second time around, we marinated boneless, skinless chicken thighs for a couple of hours. Put cabbage and chicken thighs on pan all together and it was awesome!
Lily March 13, 2018
This is the second of Alexandra's sheet pan chicken recipes and it was a hit at our house. Halved the recipe nearly as written, but subbed boneless skinless chicken breasts and cooked them for a shorter period of time. I also made the mistake of coring the cabbage after I'd used the other half for Marcella's smothered cabbage, but everything came out perfectly. The cabbage gets sweet and delicious with nice cripsy ends.
Author Comment
Alexandra S. March 14, 2018
So happy you liked this one, Lily! Gread to know about boneless, skinless breasts — lots of people how they can substitute white meat for the dark. Thanks!
Ashley March 5, 2018
This meal is utterly delicious. The flavor of the cabbage is amazing! This has become a regular meal for us, and the cabbage always gets eaten before the chicken.
Kootenaygirl February 12, 2018
I was skeptical right up until I sat down to eat, but this meal is amazing and has almost zero prep requirements. The chicken is flavourful even with only a 5min marinade (I used small skinless/boneless breasts) while the cabbage is heavenly. Heavenly cabbage! Who knew?
Marji K. January 24, 2018
I'm going to make this for company this weekend! Looks perfect. I just realized you are my little sister Debbie's neighbor! Makes me want to try it even more! Thanks!
Author Comment
Alexandra S. January 24, 2018
Awwww, I love Debbie!! xoxo
claudia October 16, 2017
What an easy dinner to put together and so delicious! I wasn't sure how the cabbage would go with this but it is stand out meal! Thank you.
shoresdiver August 2, 2017
Has anyone tried this with chicken wings? I have done it with the legs as described, and it is truly wonderful, but I wanted to have something a bit more "finger food-ish" for a party.
Lisa August 2, 2017
I did. It works well. <br />When it is all done, I put chicken wing back under broil for few minutes under until skin are crispy and caramelized.
Jim M. July 19, 2017
Made this tonight with a whole, cut-up chicken (4 piece cut). Very delicious, so much flavor for something so simple and healthy.
Author Comment
Alexandra S. July 19, 2017
So happy to hear this, Jim! Thanks for writing in.
Sharon M. June 20, 2017
Double the marinade and save to cook cabbage as a side dish for pork--yum!
Cecile June 20, 2017
Good idea to double the marinade.
Author Comment
Alexandra S. June 20, 2017
Basil A. June 8, 2017
Hi Alexandra, loved this recipe! I just make the connection with Alexandra's kitchen and this recipe which I made a little while ago. I made it along with my Green Garden Herby Basmati Rice (which Food52 kindly featured :) and it was wonderful. My family loved the flavors and have repeatedly asked me to make it again. I used skinless boneless chicken thighs and they worked nicely. After making this recipe, I was also encouraged to use cabbage more, which was a vegetable I didn't use that often so thanks for that too.<br /><br />
Anne M. April 26, 2017
This was absolutely delicious. Could not have been any easier. I used boneless/skinless thighs and kept cooking time the same. Chicken came out moist and delicious. Next time I'll add more cabbage - it was soooooo good.
Author Comment
Alexandra S. April 27, 2017
So happy to hear this, Anne! I love the cabbage, too :)
vanda H. March 28, 2017
TOTALLY DELICIOUS!! I modified this recipe to allow for more thighs by using a sheet pan for the thighs and a cast iron skillet for the cabbage. I also made a happy mistake in calculating the cook time (50 minutes total cook time for the thighs). This was an amazing and delicious dinner. My family couldn't stop telling me how good it was. We will definitely be making this again and again.
Author Comment
Alexandra S. March 29, 2017
Fantastic! Thanks for writing in.
Donna S. March 6, 2017
OMG! I made this last night, and it was exactly as described in terms of not having to pay attention to the process. I followed the suggested amounts and cooking times, and the result was perfect. The chicken was deliciously, brown and succulent, and the carmelized cabbage is my now favorite way to eat cabbage - forever! Thank you. I can't wait to make it again.
Author Comment
Alexandra S. March 29, 2017
Yay!! So happy to hear this!
Marcie March 6, 2017
Since I used 8 large thighs and a 3lb cabbage, and some comments suggested using more sauce, I doubled the sauce. One of my few culinary fails. The whole pan was swimming in grease like about 3/8ths inch. The cabbage refused to brown even with 30 minutes after the chicken was removed, and was nearly inedible due to the dripping grease, even though I drained it. The grease overwhelmed the aluminum foil and burnt on, ruining the sheet pan. There was way more fat thank the extra quarter cup.<br />Could this be because I used premium chicken thighs, which tend to be fattier? I removed excess fat first, perhaps I needed to drain the pan after removing the chicken?
Donna F. March 20, 2017
Perhaps not doubling the marinade recipe would be a better idea. Too much liquid in your pan and the fat naturally rose to the top therefore everything was swimming in making it tonight- I've done something similar with an Italian flavor profile- and fennel instead of cabbage. I test recipes frequently I'll update with my results
Lauren H. March 6, 2017
Can anyone weigh in on using red wine vinegar as a sub for the rice vinegar in this recipe? (By the way, my entire family loves this recipe -- I'm a recent convert after having it at my parents' place and I'm dying to make it for myself.)
Rhonda35 March 6, 2017
It works out fine - I use whatever vinegar I have.
Nancy Z. March 3, 2017
Made this last night, but bought cauliflower instead of cabbage by mistake!😣. Still quite good, but a little to white/brown!😆<br />Made with boneless and skinless thighs which were nice. Next time will be using low sodium soy and trying more colorful <br />veggies and some herbs. Cooked at 415* conv.bake for the 30 min.....Perfect!