Perfect Easy Sheet-Pan Roast Chicken and Mustard-Glazed Cabbage
Perfect Easy Sheet-Pan Roast Chicken and Mustard-Glazed Cabbage
Introduction
Busy weeknights call for a hero, and our Perfect Easy Sheet-Pan Roast Chicken and Mustard-Glazed Cabbage is here to answer the call! This ultimate one-pan meal brings tender, juicy chicken and surprisingly flavorful, zesty cabbage together for a deliciously simple and satisfying dinner. Forget the piles of dishes – with minimal prep and maximum flavor, you'll have a wholesome, heartwarming meal on the table in under an hour. Get ready to fall in love with your new go-to sheet pan superstar!
Ingredients
- 2 lbs bone-in, skin-on chicken thighs and/or drumsticks
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided, plus more to taste
- ½ teaspoon black pepper, divided, plus more to taste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 small-medium head green cabbage (about 2 lbs), cut into 1-inch thick wedges
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or maple syrup
- 2 cloves garlic, minced
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Pat the chicken pieces thoroughly dry with paper towels. In a large bowl, toss the chicken with 2 tablespoons of olive oil, ½ teaspoon of salt, ¼ teaspoon of black pepper, smoked paprika, and dried thyme until each piece is evenly coated.
- In a separate small bowl, whisk together the remaining 1 tablespoon of olive oil, Dijon mustard, apple cider vinegar, honey (or maple syrup), minced garlic, the remaining ½ teaspoon of salt, and ¼ teaspoon of black pepper. This is your mustard glaze for the cabbage.
- Arrange the seasoned chicken on one side of the prepared baking sheet. Place the cabbage wedges on the other side of the baking sheet. Drizzle the mustard glaze generously over the cabbage wedges, ensuring they are well coated.
- Roast in the preheated oven for 25-30 minutes.
- Carefully remove the baking sheet from the oven. Flip the chicken pieces and gently toss the cabbage wedges to ensure even cooking and caramelization. Return to the oven and continue roasting for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at its thickest part, and the cabbage is tender-crisp and lightly caramelized at the edges.
- Serve immediately and enjoy your delicious one-pan meal!
Pro Tips & Notes
- Don't Overcrowd the Pan: For the best results and crispy chicken skin with beautifully caramelized cabbage, ensure there's enough space between your ingredients on the sheet pan. If your pan is too full, use two sheet pans to avoid steaming the food instead of roasting it.
- Check Chicken Temperature: Always use a meat thermometer to ensure your chicken is cooked through to a safe internal temperature of 165°F (74°C) at its thickest part. This guarantees both safety and incredibly juicy results.
- Flavor Variations: Feel free to add other quick-roasting vegetables like bell pepper strips, red onion wedges, or broccoli florets during the last 15-20 minutes of roasting. A sprinkle of fresh chopped parsley or chives before serving adds a lovely burst of freshness.
- Crispy Skin Boost: For extra crispy chicken skin, consider starting the roast at 425°F (220°C) for the first 15 minutes, then reducing to 400°F (200°C) for the remainder of the cooking time.
Nutrition Facts (per serving)
- Calories: 450
- Protein: 38g
- Fat: 28g
- Saturated Fat: 7g
- Carbohydrates: 12g
- Fiber: 3g
- Sugar: 5g
- Sodium: 850mg
Frequently Asked Questions
- Q: Can I use boneless, skinless chicken for this recipe? A: Yes, you absolutely can! If using boneless, skinless chicken thighs or breasts, reduce the initial roasting time. They will cook faster, likely needing only 20-30 minutes total. Always ensure the internal temperature reaches 165°F (74°C).
- Q: What if I'm not a fan of cabbage? Can I substitute it? A: Absolutely! This recipe is versatile. You can substitute the cabbage with other quick-roasting vegetables that pair well with the mustard glaze, such as broccoli florets, halved Brussels sprouts, cauliflower florets, or even thick slices of bell peppers and red onion.
- Q: Can I make this meal ahead of time? A: This sheet-pan meal is best enjoyed fresh, right out of the oven, when the chicken skin is crispy and the cabbage is tender-crisp. While leftovers are still tasty, the texture won't be quite the same. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.