Sheet Pan

Sheet Pan Roast Chicken and Cabbage

October 18, 2016
26 Ratings
Photo by Alexandra Stafford
Author Notes

A sheet pan supper suggests a lot: dinner on a single pan, vegetables cooked with proteins, side dishes with entrées, a complete meal requiring minimal fuss and clean-up. It’s the convenience of a crock pot in a fraction of the time.

If you’ve made a sheet pan supper, however, you likely know the salient difference: You can’t, or rarely can you, simply “set it and forget it.” The art of a sheet pan supper lies in assessing your ingredients, then employing tricks to ensure the cooking does right by each. You may need to stagger the entrance and exit of the various elements or cover the pan with foil to create steam or adjust the oven rack to achieve more or less browning.

In this chicken and cabbage sheet pan supper, however, the tricks are minimal. First, chicken thighs, tossed in a sesame-soy dressing, roast alone, which allows the hot air, unimpeded by vegetables, to circulate freely and encourages the browning process to being. After 10 minutes, on goes the cabbage, tossed in the same dressing. It’s nestled around and underneath the chicken to fit. About 20 minutes later, when the chicken finishes cooking, off it goes to rest, while the cabbage continues on alone. With its surfaces fully exposed to the heat, the cabbage’s edges crisp and caramelize while any juices pooling nearby reduce and concentrate.

In about 40 minutes, dinner is ready. The result: juicy, crispy-skinned chicken and sweet, tender cabbage, flavored by not only the spicy dressing, but also the flavorful drippings of the chicken. It’s an unexpected and unsung boon of this one-pan wonder of a supper.

Now, here are a few tips for sheet pan supper success:

A quick online search will show that classics likes paella, saltimbocca, and chicken parmesan can all become sheet pan meals. Which is to say, you can create your own mash-ups, too! The dressing for this one—coconut oil, sesame oil, soy sauce, and Sriracha—was borrowed from this Baked Tofu with Coconut Kale and could work with other vegetables (sweet potatoes, parsnips, butternut squash) and proteins (steak, fish, pork, tempeh). When considering dressings, use a flavorful oil such as olive or coconut and something sharp to balance it, like soy sauce, vinegar, lemon, lime, or orange juice. Countless spices could be added to the dressing, but be careful of sweeteners—even a small amount of honey or brown sugar will encourage browning and may even burn before everything finishes cooking.

Before beginning, assess the ingredients and consider how long it will take to cook each. Use these times to plan which will enter and exit the sheet pan first. Cut vegetables into similarly sized pieces to help them all cook at the same rate.

For easy clean-up, you could line your pan with parchment or foil. Rubbing the pan with a 1/2 teaspoon of neutral oil works nearly as well.

Use your broiler. If, at the end, everything is cooked through but not browned to your liking, set the sheet pan under the broiler briefly, watching closely to prevent burning. —Alexandra Stafford

Watch This Recipe
Sheet Pan Roast Chicken and Cabbage
  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 6 to 8
Ingredients
  • 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
Directions
  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.

See what other Food52ers are saying.

  • Sally Kilbridge
    Sally Kilbridge
  • mywaterdr
    mywaterdr
  • Naomi
    Naomi
  • Amara Chaudhry-Kravitz
    Amara Chaudhry-Kravitz
  • Margaret Curtin
    Margaret Curtin
I write the blog alexandra's kitchen, a place for mostly simple, sometimes fussy, and always seasonal recipes. My cookbook, Bread Toast Crumbs is available everywhere books are sold.

138 Reviews

Sally K. March 3, 2021
There's no way this should be so fantastic. And I don't even like cooked cabbage. I drained the excess liquid from the cabbage before I put it back in the oven so that it got crispy and dark and CRAZY.
 
[email protected] February 28, 2021
This. Was. Very. Very. Good.
 
kjmk January 9, 2021
Easy but not a favorite of mine. The cabbage comes out too oily from the fat of the chicken.
 
Lisa January 9, 2021
Use boneless skinless chicken thigh, it comes out just perfect, not oily.
 
Leslie December 22, 2020
This was fantastic! Putting two favorites together...thighs and roasted cabbage. The sauce was perfect.
 
elegantentrepreneur November 9, 2020
Fantastic.... a new (easy) family favorite! Our 11 year old had 3 helpings.
 
mywaterdr August 18, 2020
When I saw this recipe for the first time on Food 52's channel I just knew I had to make it, even though I'm not a real big fan of cabbage, and only had it when my grandmother would combine it with corned beef. But that was many years ago and I haven't had it that much since. Except for today. I think it was the combination of the marinade and the cabbage being charred that set it apart. It was an excellent flavor combination! The only changes I made were swapping out the soy for worcestershire, apple cider vinegar for rice wine vinegar and left out the sriracha. It turned out great considering I substituted some of the ingredients. Will definitely be making this again!
 
mywaterdr August 18, 2020
When I saw this recipe for the first time on Food 52's channel I just knew I had to make it, even though I'm not a real big fan of cabbage, except when my grandmother would come over and make it with corned beef.
 
Karen May 26, 2020
I was skeptical that the cabbage and chicken would cook evenly, but it did. My family an I loved it!
 
Gabriela April 17, 2020
Delicious and easy.
 
elizab March 15, 2020
This is such an easy tasty recipe. I would never have paired chicken and cabbage together, but it works! My husband loved the cabbage, and he is not a vegetable eater. The chicken skins were almost crispy and the chicken juicy.
 
Naomi January 26, 2020
Used bone-in skin on thighs as recommended. Out of sriracha so used 1/2 tablespoon chili oil. Opted for toasted sesame oil and did not double the marinade. Took a bit longer to roast but the chicken pieces were large and not fully at room temp--I left in long enough to crisp the skin. I left the cabbage in long enough to almost stew, which turned out amazingly with no bitterness. Great easy recipe, will definitely make again.
 
Amara C. November 15, 2019
What would happen if you cooked the cabbage & chicken together (it seems like each one requires 35 minutes of cooking time)? Will the chicken still brown that way?
 
Jc November 24, 2019
I just made this last night with all cooking together. It worked great. My cabbage was only about a pound so everything was in one layer.
 
Melva G. October 27, 2019
This was simple to make and delicious to eat! My family of 4 loved it and there was not a single shred of cabbage or chicken left. I took the advice of the other reviewers and doubled the part of the recipe for the marinade and am glad I did. Yes there was a lot of cabbage but it was so good it actually was barely enough for everyone to get their fill. This is a keeper.
 
Margaret C. October 24, 2019
Sorry for the dum question but is this supposed to have one Tbs. sesame oil, or is it supposed to be toasted sesame oil?
 
susan October 25, 2019
I'm guessing it's toasted sesame oil as that would add great flavor and is often included in Asian-Inspired marinades.
 
Margaret C. October 27, 2019
Thanks (and sorry for the dum/dumb typo I made)!
 
Marcyfoods September 19, 2019
this is definitely on regular rotation in our house - double the marinade and add carrots as well as they get along nicely with the cabbage. that cabbage is addictive! delicious every time...
 
Lisa M. September 12, 2019
Great!
 
Lisa M. September 12, 2019
I made this tonight. I doubled the marinade recipe. I used boneless, skinless , chicken thighs and breasts. I added garlic to the marinade so good. If I had a larger cabbage I would have used that. I made wedges of cabbage. Great recipe.
 
erin March 14, 2019
I wanted to jump in here to say that I did this with tofu and it turned out so well! I used two standard blocks of tofu, cut into large squares, and I followed others' suggestion of doubling the marinade. I marinated the tofu for about 20 minutes, and then nestled the squares among the cabbage wedges and roasted the whole pan for about 40 minutes. Thank you for this recipe, and also for the continuous cabbage inspiration...
 
Anna May 20, 2019
What type of tofu did you use: soft, firm, extra firm? Great idea on the tofu! Thx!
 
erin May 20, 2019
Hi Anna, I used firm tofu!
 
Babs March 4, 2019
This was really good. My spouse is the chef in the family and was skeptical but licked his plate clean! I did have a problem with the cabbage burning and sticking to the pan. Put it back in the oven but not for 10-15 minutes, only 5. No sauce, it all evaporated and burned. Kept oven at 425 the whole time. Still delicious, though!
 
kathijo February 4, 2019
This was fantastic.
Tweaked a little bit making again.
Yummy!!!!!!!!!